Honey-Glazed Grilled chicken and Penne Salad

¾ cup dry penne pasta
salt
¼ cups plus 2 tablespoons olive oil
1 cup honey
1 tablespoon mixed peppercorns
1 pound chicken with skin
2 large carrots, peeled and sliced into matchsticks – about 1 cup
¾ cup roughly chopped, roasted and salted almonds
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
2 tablespoons sherry vinegar
2 cups mixed baby lettuces
ground black pepper

Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, toss with 1 tablespoon olive oil. Set aside.

Meanwhile, heat ¼ cup oil in a large skillet over medium-high heat. Add the honey, peppercorns, and season with a little salt. Cook about 2 minutes. Set aside.

Grill the chicken on high heat for about 1 ½ minutes per side. (You can also fry) or until slightly charred. Reduce the heat and cook for an additional 12-16 minutes, basting frequently with the honey glaze until cooked through. Transfer to a plate and set aside to cool; once cool, discard the skin, remove the meat from the bones and shred.

Toss with pasta and salad greens, carrots, almonds, basil & parsley. Drizzle vinegar over top and salt & pepper to taste. Toss & serve.