Grilled Chicken and Pasta Salad

Pasta salad is a favourite of mine. I particularly like using the orzo pasta which look like rice grains and absorbs dressing very well. Using a grill pan to cook the chicken and peppers gives the salad a lovely smokey flavour. This salad can be served warm or cold.
Serves 4

4 skinless chicken breast
2T lemon thyme leaves
2 cloves of garlic crushed
zest and juice of 2 lemons
3 peppers
250g orzo pasta
250g broad beans
200g green beans, trimmed and sliced
150g feta cheese
4T olive oil
2T freshly chopped parsley
mint to garnish

Place the chicken in a bag together with the thyme, garlic and lemon juice and zest of 1 lemon. Allow to marinade overnight. Remove it from the fridge 30 minutes before cooking.
Heat a griddle pan to medium and cook the chicken breasts. Slice them and put them to one side.
Griddle the peppers and then slice them.
Cook the pasta according to the packet instructions. Add the broad beans and green beans to the pasta and cook for 3 minutes. Drain and cool slightly.
Mix the chicken, pasta, beans and peppers in a bowl. Make the dressing by mixing the olive oil, zest and juice of the remaining lemon, and parsley. Add salt and pepper. Drizzle over the salad. Add the feta and mint and mix well before serving.

For extra zing, add 1t of freshly grated ginger to the dressing, and some chilli for heat.
Add 1t of paprika to the marinade for a smoky taste.