Grilled Chicken & Pasta Caesar Salad

Also great with seafood

6 Boneless skinless chicken breasts
- or Tony's Marinated Chicken Breasts
- or firm fleshed boneless fish fillets, or 2 lbs peeled raw shrimp
1 jar Tony’s Caesar Dressing - to taste
1 EA: Red and yellow bell peppers, cut into wide strips
1 pound Imported fusilli or farfalle pasta (or your favorite), cooked and cooled
1 bag Tony’s Romaine Lettuce Blend (or fresh cleaned and chopped romaine)
2-3 tomatoes, cubed
1 Cucumber, split, seeded and sliced
1 bunch fresh basil, torn or julienned
Cracked pepper, to taste
Rustic bread

Advance preparation:
Marinate chicken and pepper slices in dressing for 2-24 hours (seafood for up to 4 hours). Boil pasta according to package directions, shock with cold water and chill in refrigerator. Preheat a medium high grill.

Grill marinated chicken and bell peppers until the peppers soften slightly and chicken is just done (145-150 internal) – take care: breast cook quickly!

Meanwhile, toss romaine, pasta, tomato and cucumbers in a bowl drizzled with Caesar dressing – keep chilled. Separate into 6 large plates.

Slice chicken (or tuna) and display over greens with grilled peppers, sprinkling with julienned basil and freshly ground pepper. Serve with a fresh loaf of Tony's rustic bread and a snappy white wine. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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