For the Salad:

• 8 oz Chickpea Rotini Noodles (or any type of rotini or fusilli noodles)
• 12 oz Boneless, Skinless Chicken Breasts
• 1/2 C. Pitted Olives (mix of kalamata and green olives)
• 1 C. Cucumber, diced
• 1 C. Cherry Tomatoes, halved
• 1/4 C. Red Onion, diced
• 1 C. Artichoke Hearts, drained and chopped
• 1/2 C. Feta Cheese (crumbled goat cheese)
• 1/4 C. Fresh Parsley, finely diced
• Juice from 1/2–1 Lemon
• 1 Handful of Arugula or Spinach (optional)

For the Dressing:

• 1/4 C. + 1 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Red Wine Vinegar (or apple cider vinegar)
• 1 tsp Dijon Mustard
• 1 tsp Raw Honey
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1/4 tsp Garlic Powder
• 1/4 tsp EACH of Sea Salt and Black Pepper