Grill The Chicken:

1. Preheat grill or grill pan over medium-high heat.
2. Pat dry chicken with paper towels and season evenly with salt and pepper.
3. Grill chicken, fl ipping halfway through, until juices run clear and an internal temperature of 165°F has been reached, about 4-5 minutes per side.
4. Cut into 1/2-inch cubes. Set aside.

Cook The Pasta:

1. Bring a large pot of salted water to boil over high heat.
2. Cook pasta according to package directions.
3. Drain pasta and rinse with cold water. Set aside.

Combine & Serve:

1. Combine drained pasta, cucumber, tomatoes, spinach, Good Foods Feta Cucumber Dairy Dip, feta, olives, onion and vinegar together in a large bowl and toss to coat.
2. Season with salt and pepper, to taste.
3. Store refrigerated in an airtight container until ready to serve.

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 lb rotini pasta

• 3 cups English cucumber cut into 1/2-inch pieces

• 2 cups cherry tomatoes, halved

• 1 cup packed baby spinach, roughly chopped

• 2 pkgs Good Foods Feta Cucumber Dairy Dip

• 3/4 cup crumbled feta

• 1/2 cup pitted sliced black olives

• 1 small red onion, thinly sliced

• 1 tablespoon white wine vinegar or red wine vinegar