Eatzis Gemelli Chicken And Cranberry Salad Food

EATZI'S GEMELLI, CHICKEN AND CRANBERRY SALAD

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions.
• Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
• Remove corn from freezer and set aside to thaw.
• Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
• Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
• In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
• In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
• NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :).

CRANBERRY CHICKEN SALAD

Steps:

• Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
• Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.