Grilled Chicken-Parmesan Pasta Salad

Is it possible to have all the luscious flavors of a chicken parmesan dinner in a healthy, wholesome way? YES!  By grilling an organic chicken breast and combining it with some whole wheat pasta and other all-natural ingredients, you can have fantastic flavor, texture and not miss a beat. The fat-free tomato and herb dressing sauces things up, and is a great alternative to heavy mayonnaise or oil laden pasta salad dressings.

A weekend trip to TenderCrop Farm for some of their famous hormone-free and antibiotic-free chicken inspired me to respect the pure meat and create a dish worthy of all the care taken in producing it. A quick jot around the store to pick up the organic whole wheat pasta, fresh tomatoes, their own basil and some lovely cheese was all it took to have the makings for what is a delicious and very satisfying main meal or side dish.

Ingredients  for Grilled Chicken Parmesan Pasta Salad Recipe: (serves 2 as a main course, four as a side dish)

• 1 Bone-in skin on chicken breast (about 3/4 lb.)
• 1 large beefsteak tomato ( or 2 smaller plum tomatoes), sliced
• 10 large fresh basil leaves
• 1/3 pound whole wheat rotini pasta
• 1/8 pound chunk good quality parmesan cheese, thinly sliced
• 1 large slice fresh mozzarella cheese, cubed
• 1/2 teaspoon olive oil for grilling the chicken
• No fat tomato-basil dressing
• Salt and pepper to taste

I like to grill chicken breasts with the bone still on (adds flavor) and with the skin on (protects the meat) The bones, once cut off, make a great small batch stock!

To grill the chicken:

Rub with olive oil, season liberally with salt and pepper and put rib side down on a greased grill rack preheated to at least 350 degrees (or very hot). Turn the heat down to prevent flare-ups, and as the chicken moves easily away from the grill,  turn the chicken often to brown evenly on all sides. Partially close the lid of the grill occasionally to maintain the heat and allow the chicken to cook through, which may take up to half an hour total time. Do not let the chicken skin burn, but if things DO seem to be getting away from you, finish cooking the chicken in a 350 degree oven after it is evenly browned, until the internal temperature reaches 165 degrees. When finished cooking, allow to rest for at least ten inutes, then remove the breat from the bone, and remove the skin. Slice the cooled chicken slightly across the grain into thin slices .

Meanwhile, cook the pasta according to package directions until just done and tender. It is still remarkable to me how organic whole wheat pastas cook evenly and hold their shape – even thin edged ones like this rotini!  Drain the pasta, allow to cool and wet with just a splash of water and shake if it is sticking together. Toss in a bowl with half of the dressing, taste for salt and pepper, set aside.

On a large plate or platter, arrange the tomato slices on one layer and sprinkle with a little salt and pepper. Place thin slices of parmesan cheese between the slices, then thin slices of the grilled chicken between those, with fresh basil leaves arranged evenly. Add the pasta tossed with dressing in the iddle, and the cubes of fresh mozzarella on top (what’s chicken parm without a little mozzarella on top?!) Pour the rest of the dressing on top of the salad, or serve at the table on the side.

The arrangement makes for easy serving, and because the ingredients are thinly sliced, everything in the salad is easily cut with a fork for eating. Enjoy!