My Week and a Grilled Chicken Salad with Quinoa and Orzo Pasta

For The Dressing

• 2 tablespoons white wine vinegar
• 1/2 tablespoon sugar
• 1/3 cup extra virgin olive oil
• 5-6 leaves sprigs fresh thyme pulled from the stem
• 1 teaspoon balsamic vinegar
• Sea salt and black pepper to taste

For The Salad

• 2 cups orzo pasta (cooked)
• 1 cup quinoa (cooked)
• 1 1/2 cups cooked grilled chicken (cubed)
• 1/2 cup kalamata olives (cut in half)
• 1 tablespoon fresh thyme
• 1 cup spinach leaves
• 3 tablespoons chopped pistachios
• Half of an avocado (diced into cubes)
• Grated Parmesan to garnish

1. Combine all of the dressing ingredients in a small plastic container and shake vigorously to mix.
2. Cook the orzo and quinoa following the manufacturers instructions and cool.
3. Once both are cool, add them both to a large bowl.
4. Add the olives, thyme, cubed chicken, spinach leaves, pistachios and avocado and dressing.
5. Toss well to combine all of the flavors, taste and add more salt and pepper if needed.