Chicken and Veggie Pasta Salad (aka Bird Fair Pasta Salad)

CHICKEN AND VEGGIE PASTA SALAD (AKA BIRD FAIR PASTA SALAD)

1 lb. boneless skinless chicken breasts, chopped
Olive oil
Salt and pepper
8 oz uncooked pasta (I used GF shells)
1 c. chopped tomatoes (I used grape)
1 c. chopped bell pepper
1 c. (4 oz) sharp cheddar, cubed or shredded
1/2 c. chopped green onions
1 c. chopped cucumber

Dressing:
1/2 c. olive oil
6 Tbsp. lemon juice
2 tsp. dill
2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper

Cook chicken in olive oil until done. Season to taste with salt and pepper. Set aside to cool

Cook pasta according to package directions in salted water. Drain and rinse in cold water.

When chicken and pasta are cool, mix in a large bowl with veggies and cheese.

Whisk dressing ingredients together. Pour over salad and toss to coat.

Refrigerate a few hours or overnight for best flavor!

*I made this the first time to bring for the picnic lunch we eat the day of our local bird fair. We walk around the bird fair for a while, stop to eat, then go back in and enjoy the rest of our day with full bellies ;) After I mixed the salad the night before, I transferred it into a pitcher and put it in the refrigerator. The next morning when we left, I put it in a small ice chest along with some cold packs. We used disposable bowls and spoons for easier clean up.