1/2 lb bow tie pasta (or you can use penne, fusilli, gemelli, etc.)
2 chicken breasts
1/4 cup mayonnaise
1 tablespoon red wine vinegar
2 tablespoons chicken broth
1/2 teaspoon sea salt
black pepper, to taste
1 teaspoon chia seeds
1/2 lb strawberries, hulled, quartered
1/4 cup red onion, finely chopped
1/4 cup chopped fresh mint
1 stalk celery, thinly sliced
- Cook the pasta to al dente in salted water. Drain, rinse with cold water, and set aside.
- Heat a grill to medium. Pound the chicken breasts to about 1/2 inch thick. Season both sides with salt and pepper. Grill until cooked through, about 2 minutes per side. Set aside on a plate and cover loosely with foil.
- Add the dressing ingredients to a large bowl and mix until combined. Add the drained pasta, strawberries, onion, mint, and celery and toss to combine. Taste and add more salt to your liking.
- Divide the pasta among 4 plates. Slice the chicken breasts and place over the pasta. Serve immediately.