Ingredients
Dressing:
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 tsp sugar
½ tsp ground cumin
½ tsp dried crushed oregano leaves
Veggies:
½ cup chopped, slightly peeled cucumber
½ cup grape tomatoes, halved
½ jalapeno, seeded and chopped
¼ red bell pepper, seeded and chopped
2 Tbsp red onion, finely chopped
1 Tbsp cilantro, finely chopped
Meat and Carbohydrates:
2 cups whole wheat pasta, cooked (medium shells pictured)
1 cup chicken breast, cooked and cubed approx. one large chicken breast (left-over roasted chicken pictured)
Directions:
Whisk together the dressing ingredients in a small bowl. Add the veggies and toss. Place vegetable mixture in the refrigerator for 30mins. – 2 hours to let flavors blend. Meanwhile, cook pasta and chicken. Let cool. Mix together chicken, pasta, and vegetables. Serve immediately.
*For gluten free option, simply substitute cooked quinoa for the pasta. Tastes delicious! Nutritonal information will change.
