Shelly's Recipe

CAESAR PASTA SALAD WITH GRILLED CHICKEN

Category: Pasta Salads

3 cups fusilli or rotelle or other salad pasta
3/4 lbp skinless boneless chicken breasts or chicken tenders with tendons removed and lightly seasoned with oregano, garlic, powder and lemon pepper or salt and pepper and grilled or baked
1/2 cup ripe olives, thinly sliced
1/2 medium red bell pepper, thinly sliced or chopped
1/2 small red or white onion sliced in rings and quartered
4 to 6 artichoke hearts packed in water or rinsed well if packed in oil, thinly sliced and halved
1/2 cup mozzarella cheese
1/3 cup fresh grated Asiago cheese
1/2 cup chopped fresh basil

Dressing
2/3 cup fat free Caesar Salad Dressing, preferably Cardinis
1/3 cup mayonnaise
2 tbsp fresh lemon juice
1 clove garlic, minced or pressed
2 tsp extra virgin cold pressed olive oil
4 anchovy fillets, drained, rinsed and finely minced
Fresh ground pepper

Cook pasta according to directions without salt and oil for al dente. Drain and rinse with cold water.

Mix all spices together and season both sides of chicken. Place chicken on a baking sheet covered with foil or parchment paper and bake at 350 for 20 to 25 minutes until juices run clear; or wraps seasoned chicken in a tight foil pkg and cook on grill for 15 to 20 minutes. (Note; the amount of time needed to bake or grill tenders is about half that of a breast.) Allow chicken to cool then shred or cut chicken into small pieces; cover and chill.

In a food processor, combine Caesar dressing together remaining ingredients. Mix together well and set aside.

In a large bowl, add cooled pasta with remaining salad ingredients. Gently toss 3/4 of dressing into pasta mixture. Refrigerate salad and remaining dressing until chilled, 2 to 3 hours. Just before serving, toss salad with remaining dressing and fresh ground pepper to taste.