pickling liquid from pickled mixed vegetables (giardiniera)
In large bowl, whisk lemon juice, the 1 tbsp (15 mL) olive oil, garlic, Italian herb blend, salt and pepper. Add chicken thighs, turn to coat. Grill chicken, on BBQ preheated to medium-high, 4 to 5 min. per side until cooked through. Remove from grill to rest while making pasta salad.
Toss cooked pasta with giardinera, pickle juice, the 1/3 cup (75 mL) olive oil, salt and pepper. Slice chicken and toss, along with the spinach, with pasta mixture.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy