Grilled Chicken with Antipasto Pasta Salad
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.