ChickenPastaSalad

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Grilled Chicken Pasta Salad with Roasted Pepper Dressing

Requires 2 large red bell peppers total

Salad:

1 lb. fusilli	3 scallions, julienned in 1" pieces
4 skinless, boneless chicken breast halves	8-10 Calamata olives, pitted and sliced
1/2 c. Steak Sense^TM Steak Sauce	1/2 c. roasted red bell pepper, chopped
2 Haas avocados, sliced	1 large tomato, cut into wedges

Dressing:

1 c. roasted red bell pepper, chopped	2/3 - 1 c. extra virgin olive oil
1/2 c. balsamic vinegar	1 large clove garlic, chopped
1/2 c. fresh basil, rough chopped	salt and pepper to taste

Cook the fusilli according to package directions. While the fusilli is cooking, flame-roast 2 large red bell peppers over high heat on a gas or electric stove until well charred on all sides. Place in a small paper bag, seal, and let stand for 5-10 minutes. Scrape off the charred skin with a knife. Do not wash the peppers. Remove the seeds, then slice the roasted pepper into strips, and chop. Place all of the dressing ingredients in a food processor and pulse-blend until smooth. When the fusilli is finished cooking, drain, and toss the fusilli with a small amount of dressing to keep from sticking. Arrange the fusilli on a large serving platter. Place the chicken breast halves on a sheet of aluminum foil in a broiler pan. Broil for about 4 minutes on the first side. Turn the breasts over and coat the halves liberally with Steak Sense Steak Sauce. Broil the second side for about 4 minutes. Turn the breasts back to the first side and coat liberally with Steak Sense. Broil for about 4 minutes more until done (depending on size of the chicken breast and broiler temperature). Cool, and cut into thick, diagonal slices. Sprinkle the scallions, olives and roasted pepper over the top of the platter of fusilli. Arrange the chicken slices across the middle of the platter. Place the tomato wedges and avocado slices around the sides. Sprinkle some of the dressing over the salad. Serve the remaining dressing on the side.

Serves 4

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