Hot Chicken on Caesar Salad: Date Added: 19 Nov 2009
Listed in: Salads

water
1 tsp sesame oil
1 lb. chicken breasts, boneless, skinless (450 g)
2 cups whole wheat fusilli pasta
1 x onion
5 x mushrooms
1 tsp prepared garlic
1/2 teaspoons ginger powder
1/2 tsp red crushed chilies
1/2 cup VH teriyaki sauce
1/4 cup tomato juice
1/2 red bell pepper
1 x yellow bell pepper
2 1/2 cups frozen broccoli florets
1 heads Romaine lettuce

Easy Caesar Dressing

3 Tbsps Gourmet Caesar Salad Dressing
3 Tbsps light mayonnaise
Parmesan cheese, grated

Fill a large stove-top pot with water and bring to a boil at high heat. Meanwhile: Heat oil in a large nonstick fry pan or wok at med-high. Cut chicken into strips, against the grain, adding to pan as you cut. Stir until no longer pink.

Place pasta into boiling water. Set timer according to package directions. (Approximately 10 minutes.) Sliver onion adding to meat pan as you cut. Rinse and slice mushrooms adding to pan as you cut. Add garlic, ginger, and crushed chilies.

Add teriyaki sauce and tomato juice to pan and stir. Sliver red and yellow peppers adding to pan as you slice. Rinse broccoli and add to pan. Drain and rinse cooked pasta in colander. Add pasta to meat pan and stir to combine.

Rinse lettuce directly in basket of salad spinner. Spin dry. Blend together dressing and mayonnaise in a cup. Arrange lettuce to outside edge of serving plates. Drizzle a tiny bit of dressing over lettuce. Place pasta stir-fry on top of lettuce.

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