Fresh spinach and roasted red pepper salad with glazed chicken breast

Directions

1. The weather is not warm enough in the Northern Germany to have a barbecue yet, but I am dying to eat this salad again with some grilled chicken. The roasted pepper, feta and sliced almonds form the trio to support this craziness, so feel free to experiment by adding new ingredients or changing the dressing. This is a favorite side dish for barbecue, mainly for grilled chicken and chicken skewers.
2. Wash the chicken pieces and pat them dry. In a large bowl, mix honey with lemon juice and soy sauce, coat the chicken, cover and refrigerate for 30 minutes.
3. To make the salad vinaigrette, whisk the honey with the lemon juice in a small bowl, then gradually add the oil. Season with salt and pepper to taste, keeping in mind the saltiness of the cheese you’re using. Set aside.
4. Cook pasta according to package directions. Wash and drain pasta.
5. Mix together the spinach leaves with feta, red onion, roasted red peppers, and pasta. Pour the vinaigrette and toss to coat. Season the salad with salt and pepper and add almonds. Toss it one more time with care and set it aside.
6. Heat a non-adhesive skillet placed over a medium-low heat. Add the chicken pieces to the pan without crowding them. Cook for 3 minutes on one side, flip them and cook for another 3 minutes. Flip again to coat with the thick marinade. Baste with more marinade if needed to prevent the honey from burning before the chicken is fully cooked.
7. Serve hot with the salad.