Chicken Caesar Bowtie Pasta Salad

Active Time:  30 Minutes Total Time:  50 Minutes Yield:  Makes 8 servings (as a side) Using yogurt instead of an egg/oil Caesar dressing makes this salad picnic friendly.  Quickly grilled chicken transforms it into a main dish. Make the chicken ahead, as described below, tossing it with the rest of the salad; or make the salad without that addition, grilling the chicken in your backyard or at the picnic site, slicing it, and draping the slices over each serving.     RECIPE INGREDIENTS For the Chicken: 3 tablespoons fresh lemon juice 2 tablespoons plus 1/2 cup extra-virgin olive oil 3/4 pound boneless skinless chicken breasts or lean, well-trimmed steak For the Pasta: 1/2 pound dried bowtie pasta (farfalle) For the Dressing: 3 garlic cloves, peeled, crushed 1 teaspoon kosher salt 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/4 cup plain low-fat yogurt 6 ounces small cherry tomatoes or grape tomatoes 1 scallion, thinly sliced crosswise 1/4 cup coarsely chopped Italian parsley 6 tablespoons freshly grated parmesan cheese DIRECTIONS FOR THE CHICKEN: Combine lemon juice and 1 tablespoon oil in large bowl. Add chicken, turn to coat. Let stand 20 minutes. FOR THE PASTA: Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside. FOR THE DRESSING: Mash garlic & kosher salt until smooth paste forms (easiest in a mortar & pestle).  Transfer to a large mixing bowl.  Whisk in remaining 2 tablespoons lemon juice, Worcestershire sauce, and mustard. Whisk in yogurt. Slowly whisk in remaining 1/2 cup oil.  Drizzle the oil, do not pour it in (to ensure ease of blending) Season dressing to taste with pepper and additional salt to taste. TO COOK CHICKEN: Preheat broiler (or grill) . Sprinkle chicken breasts generously with salt and black pepper. Place chicken on broiler pan and broil until cooked through, turning chicken once, about 12 minutes. If grilling, grill until center is no longer pink. Tent with foil for 10 min to allow juices to distribute.  When cool, cut chicken crosswise into 1/4-inch-thick slices.  You can also cube for better distribution within the salad. TO ASSEMBLE: Combine chicken, pasta, tomatoes, scallions, and parsley in large bowl. Add dressing and Parmesan cheese. Toss to coat. Cover and refrigerate. Adapted from cooking.com

Grilled Pesto Chicken Sandwiches

Any pesto will do but picking up a pre-made one makes dinner so much quicker and easier. I like the one from Classico because it has Romano cheese which adds a lot of flavor. It comes in a small jar which is near the spaghetti sauces in your grocery.  A small jar is enough for about 6 individual chicken breasts.

Meat

Chicken breasts - pounded to an even thickness

Ingredients for Marinade

Pesto - homemade or premade - I use Classico Basil Pesto

Additional Items/Garnishes

Bulkie Rolls (aka Kaiser Rolls - more about that distinction later...)

Romaine or Boston Bibb Lettuce leaves - washed & dried

Sliced Tomato

Sliced Onion (I prefer red)

Mayonnaise or Dijon (if you prefer - I prefer Mayo - and always Hellman's)

Cheese could be added although I would use a mild one like Provolone - I don't add cheese

Directions

Place chicken pounded chicken breasts together with the Pesto for at least an hour. 

Prepare rolls by spreading the cut side of each with a thin coat of butter. Place them butter side (cut side) down on a flat top grill or in a skillet & leave until toasty brown and a little crisp. This helps to hold the ingredients without the bread getting soggy or weak & adds a lot of flavor.

Grill chicken breasts.

Assemble sandwiches with toppings of your choice & enjoy! 


Oh and about those Bulkie Rolls. It was quite a transition moving from the Midwest to New England. I had to learn new names for certain items and this is one of them.  

According to online sources, a Bulkie Roll or Bulkie is a New England regional variety of sandwich roll. Sandwiches made with bulkie Rolls are very common in area delicatessens, restaurants, and institutional food services. Bulkie Rolls are larger and firmer than hamburger buns. The crust is usually slightly crisp or crunchy, but Bulkies are not hard rolls. The bread within the roll is similar to ordinary white bread; with a texture that is neither very chewy nor very fluffy; without any yellow color or egg taste; and not noticeably sweet. 

As I mentioned in the recipe, most other parts of the country refer to these as Kaiser Rolls although I think Bulkies are a little softer than Kaiser Rolls...