Serves 6

½ lb Chicken Breast (Suggestion: Use Stong’s Rotisserie Chicken)

12 oz small pasta such as shells, farfalle or pennette

2 cups cherry tomatoes, quartered

1 cup fresh snow peas, blanched for 3-5 minutes

½ cup sliced black olives

1 small red onion, finely diced

2 tbsps snipped chives

2 tbsps fresh basil, julienne

2 tbsps fresh mint, julienned

¾ cup Honey pepper vinaigrette

Honey Pepper Vinaigrette:

3 tbsps sherry vinegar

3 tbsps balsamic vinegar

¼ cup honey

1 shallot, finely minced

2 cloves garlic, finely minced

1 tbsp freshly ground black pepper

1 tbsp poppy seeds

1 tsp salt

¾ cup olive oil


Combine dressing ingredients and set aside.

Place chicken in a large bowl and toss with ¼ cup of the vinaigrette. Cook pasta in a large pot of boiling water until al dente. Drain, rinse in cold water and drain again. Add to the chicken along with the cherry tomatoes, snow peas, olives, onions, chives, basil and mint. Salt and pepper to taste.

Add dressing and toss gently to coat evenly. Garnish with some mint and basil leaves.

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