Gluten-Free Greek Pasta Salad with Chicken

Goodness!  I feel a bit rusty!  LOL  It's been a long time since I've posted one of my own recipes, but you all know that's because I've been working very hard on a beautiful cookbook to present to all of you!  I threw this together so quickly the other night that I did not even stop to take pictures along the way!  I apologize for that!

I don't know how Greek Pasta Salad popped into my head this week, but I'm so happy it did!  I picked up all the ingredients at the grocery store this week and waited for the perfect night to make it......when I was extremely busy!  That's because this recipe is really easy.  So, let's get to it!

P.S.  If you're not gluten-free, make this with regular pasta ;)

Servings: 10-15

Ingredients:

16 oz. Gluten-Free Pasta

3 lbs. boneless skinless chicken breasts

2 Tbsp. Greek seasoning/rub) (I used Pampered Chef Greek Rub)

2 Tbsp. apple cider vinegar

1 cup water

1/3 cup chopped red onion

1 cup cherry tomatoes, cut in half

1/2-3/4 cup crumbled feta cheese

1/2 cup sliced Kalamata olives

12 oz. (approximately) Greek Salad Dressing (I used Ken's Greek with Feta Cheese, Black Olives and Imported Olive Oil)

Directions: (Use a 3 Quart or smaller Slow Cooker for this recipe)

In your slow cooker, place your boneless skinless chicken breasts and sprinkle with the Greek seasoning/rub.  Pour the apple cider vinegar and water into your crock, around your chicken, trying not to "wash off" the seasoning!  Cook on LOW for 5 hours, or on HIGH for 2.5 hours.  When it is done, let it cool and cut it into bite-sized pieces.  

Cook your gluten-free pasta according to the package directions.  Mix in about half of the Greek Dressing and set it in the fridge to cool for a couple hours.  Once it's cooled, mix in the red onion, cherry tomatoes, feta, kalamata olives, the cooled chicken and the remaining Greek dressing.  Stir it up, serve and ENJOY!