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