Ingredients

FOR SALAD

  • 1 lb. fusilli pasta
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 4 slices bacon, cooked and crumbled
  • 2 c. halved grape tomatoes
  • 2 c. spinach, packed
  • 1/2 c. crumbled feta
  • 1/4 red onion, thinly sliced
  • 2 tbsp. freshly chopped dill

FOR DRESSING

  • 1/4 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1/2 tsp. Italian seasoning
  • 1 clove garlic, minced
  • 1 tbsp. dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Directions

Step 1

In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.

Step 2

Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.

Step 3

Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.

Step 4

In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.