Bistro Chicken with Feta

I made this for our first outing at the Idaho Shakespeare Festival back in 2005. Since then, it has become a favorite for picnics and a great “make ahead” meal for camping. – Elizabeth

Ingredients

• 2 boneless, skinless chicken breast halves, grilled or broiled, cut into 1/4-inch slices
• 2 cups cooked penne or rotini pasta
• 1 cup cherry tomatoes, quartered
• 1 4-oz. package basil and tomato feta cheese, crumbled
• 1/2 cup prepared honey mustard or caesar salad dressing
• 1/3 cup lightly packed fresh basil leaves, cut into strips
• 1/4 cup red onion, chopped
• 1/4 cup sundried tomatoes, drained and chopped

Instructions

1. In a large bowl, mix all ingredients.
2. Serve warm or chilled. Makes 4 servings.