This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this is my version which my family loves. I added some Calamata olives and I like to serve mine warm rather than a cold salad and a nice crunchy topping.
- 1First time to make the chicken. I like to either buy thinner cut breasts or flatten mine by pounding them out a bit. Not flat, just even so they cook quicker. Then I one pan whisk your egg. In another pan your bread crumbs with a little salt and pepper. Dip the chicken in the egg then bread crumbs and pan saute until lightly brown on each side. Remove and drain. Set aside and cover.
- 2Now prepare the vegetables, Add the arugula to a large bowl which is your serving bowl. Add the sliced mushrooms, olives and scallions. In a small bowl mix the mayo, parsley, 1/2 the cheese, anchovies, salt and pepper, lemon, broth, and garlic. Mix well and set to the side.
- 3Cook the pasta according to directions and drain. Chop the semi cooled chicken and toss with the pasta and then add to the salad mixture.
- 4Top with additional parmesan and crunched up garlic cheese croutons. It makes a nice simple topping. ENJOY!!
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