Vinaigrette: mix thyme, green onion, vinegar,lemon, sugar and dijon. Slowly whick in olive oil. Add S&P.
Place 1 C lettuces on each plate. Toss cooked pasta with 12 oz vinaigrette (or to taste). Toss grilled chicken with 6 oz vinagrette. Spoon 3 C pasta onto lettuce then top with chicken. Top with tomatoes, feta and basil.
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