8 oz of chicken breaded, pan fried, and cut in cubes
1 bunch or bag of Arugula (I a bag at the grocery store) or a bunch at the farmers market
6 ounces or of cavatappi or penne or your favorite pasta. Your choice. I have used both. I usually add my leftovers in the pantry.
2 cups of crimini mushrooms sliced
1/2 cup calamata olives halved
1/2 cup chopped scallions
1 cup dried bread crumbs
2 eggs whisked
Salt and pepper
Olive to pan sear the chicken
1 cup garlic cheese croutons crunched up
3 tablespoons chicken broth
2 tablespoons lemon juice
2 teaspoons of fresh anchovies chopped very fine and mashed
4 teaspoons of minced garlic
1/4 cup chopped parsley
4 oz of grated parm
3 tablespoons of rough chopped basil
5 tablespoons of mayo (not low fat)
Salt and pepper
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!!
Member recipes are not tested by the CHOW food team.