Tuesday, 12 August 2008

Strawberry-Caesar, Chicken & Veggie Salad

Marinade & Dressing:
1 1/2 cups Caesar Dressing
1 1/2 cups chopped fresh
2 tablespoons strawberry jam

2 boneless, skinless chicken
   breasts cut into bite size
3 cups dry rotini pasta, cooked
1 medium zucchini, trimmed
   and sliced horizontally
2 yellow bell peppers, trimmed
   and cut into large pieces
1 can of niblets corn
dash of olive oil
scissored chives to taste
1/3 cup shredded Parmesan
1 cup chopped fresh
4 cups chopped romaine lettuce

The day before:
  • Combine the caesar dressing and strawberries in a blender or food processor. Process until smooth. 
  • Place 3/4 cup of the strawberry caesar marinade into a large zip bag with the chicken. Refrigerate overnight. 
  • Add the jam to the remaining mixture and process again. This will be the strawberry caesar dressing that you'll use for the salad. Pour it into another container, then cover and refrigerate until the salad is ready to assemble.
  • Place zucchini, bell peppers, & drained niblets corn onto a baking pan with a dash of olive oil and bake for 45 minutes at 350. Place into a container and refrigerate overnight.

Next day:
  • Fry or grill the chicken.
  • Cook pasta.
  • Assemble the salad: Place the cooked cooled pasta in a large bowl. Add just enough of the strawberry caesar dressing to coat the pasta. Mix in the chicken, veggies, and chives. Toss and add more dressing, as desired. Place in a container in the refrigerate until ready to serve.
  • For serving: Stir the Parmesan and strawberries into the pasta salad. Sprinkle the bottom and sides of a large serving bowl with the lettuce. Scrape the pasta salad on top of the lettuce lined bowl, and serve.