Mediterranean Chicken Pasta Salad

1 lb boneless skinless chicken breasts (I used two.)

1/3 cup olive oil

3 Tbsp fresh lemon juice

1 clove garlic, crushed

2 tsp dried oregano

Salt and Pepper, to taste

8 oz. bow tie pasta, cooked al dente

8 ounces feta cheese, crumbled

3 medium tomatoes, seeded and chopped

1/2 cup kalamata olives, sliced

1/2 cup fresh parsley, chopped

1/4 cup pine nuts, roasted (I forgot to do this and it still tasted fine....)

Vinaigrette

1/4 cup olive oil

3 Tbsp fresh lemon juice

1 love garlic, crushed

1/4 tsp hot sauce

1 Tbsp dried oregano

Salt and Pepper to taste

Mix vinaigrette ingredients together and set aside.

Marinate chicken for 20 minutes to two hours in the olive oil, lemon juice, garlic, oregano, salt and pepper. Remove from marinade and bake 30 minutes at 350° F. or grill on a hot grill. Cool and shred or cube.

Combine chicken with the remaining salad ingredients. Fold in the vinaigrette and serve at room temperature with French bread lightly brushed with olive oil, grilled and rubbed with garlic.