Monday, March 29, 2010

Bowtie Chicken Caesar Salad

1-2 servings farfalle (bowtie) pasta, prepared as directed
1 pkg chicken breast pieces, plain
1 medium tomato, diced
mozzarella cheese, grated
caesar dressing

Prepare pasta as directed. Rinse with cold water until pasta is cool to the touch. Drain.

Wash, dry, then tear lettuce. Dice tomato and grate cheese.

Cut chicken into smaller pieces if desired. (The pre-packaged kind usually comes in fairly large strips, so we generally cut them down into smaller bite-sized chunks.)

Assemble and top with caesar dressing of your choice.

Comments from the cook: This is one of our warm-weather recipes of choice! When we were still in UT, my co-workers and I frequented a place called Pizza Factory for office birthdays. This was my favorite dish there (served with their classic bread-twist). When we moved, I realized that I could re-create it fairly easily.

No fancy ingredients and no extensive preparation required. You can dry your own croutons, whip up your own caesar dressing, and grow your own lettuce if you really want to...but this one's an easy summer meal that you should really try. We usually use romaine lettuce, but only had iceberg around. Would be tasty with spinach leaves tossed in as well.

If you're trying to save a few pennies (packaged chicken is usually about $2.50), use an old-fashioned frozen chicken breast and prep your own chicken pieces in a skillet. Add a bit of salad dressing right before they're done browning for extra flavor.

A CookieSheets&CakePans original...kinda. :)

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