Ingredients
For the vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
For the salad:
1/2 pound chicken thighs
2 tablespoons olive oil
12 ounces penne pasta
1 cup halved Lindsay® Organic Kalamata Olives
1 cup crumbled feta cheese
1/2 cup fresh basil leaves, cut into ribbons
1/4 cup pine nuts
Salt and freshly-ground black pepper