Chopped Salad

Chopped Salad

INGREDIENTS

Simple Vinaigrette:

¾ cup + 2 tbsp (205 mL) olive oil
½ cup + 2 tbsp (155 mL) white wine vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt or Seasoning Salt
¼ tsp (1 mL) black pepper

Salad:

1 lb. (450 g) chicken tenders
3 oz. (90 g) ditalini or ditali pasta (⅔ cup/150 mL)
2 cups (500 mL) water
4   slices bacon
2   romaine hearts, thinly sliced
1 pint (2 cups/500 mL) cherry tomatoes, halved
1 ripe avocado, sliced
¼ cup (60 mL) crumbled Gorgonzola cheese
 
DIRECTIONS
1. Combine all the vinaigrette ingredients in a container or jar; shake to combine. Place the chicken into a shallow bowl.

2. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.

3. Combine the pasta and water in the 3-qt. (3-L) Micro‑Cooker® Plus. Microwave, covered, until the pasta is cooked, about 8 minutes.

4. Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.

5. Cut the bacon slices in half; cook on one side of the pan for 10–12 minutes, turning once.

6. Cook the chicken on the other side of the pan for 5–7 minutes, or until it reaches 165°F (74°C), turning once.

7. Remove the chicken from the pan and place it in a bowl to cool slightly.

8. When the pasta is done, rinse with cold water, then drain.

9. Transfer the bacon onto a paper towel–lined plate to drain and chop the chicken.

10. Place the romaine in a large serving bowl.

11. Add the chicken, pasta, tomatoes, avocado, crumbled bacon, cheese, and additional dressing to your liking.