Tuscan Chicken Parmesan Cavatelli Salad Recipe

Turn chicken Parmesan cues into a fresh, composed pasta entrée. Sliced tender, juicy grilled chicken breast filet tops warm cavatelli tossed with blistered tomato vinaigrette, then gets finished with mozzarella pearls, torn basil, Parmesan curls and toasted focaccia breadcrumbs. This Italian-inspired chicken pasta salad gives restaurant operators a colorful lunch or dinner option with familiar flavors and a distinctive presentation.

Step 1: Place a serving bowl on a clean work surface.

Step 2: Combine the warm cavatelli pasta and blistered tomato vinaigrette in a mixing bowl and toss until evenly coated.

Step 3: Transfer the dressed pasta to the serving bowl.

Step 4: Slice the grilled chicken breast filet on a bias and fan the slices over the pasta.

Step 5: Finish with the pearl mozzarella, torn basil, Parmesan curls, toasted focaccia breadcrumbs and extra virgin olive oil.

Step 6: Serve immediately.

Sub-Recipe Directions

Grilled Italian-Seasoned Chicken Breast

Step 1: Preheat the flame grill to 350°F.

Step 2: Remove the frozen chicken breast filet from the packaging. Do not thaw.

Step 3: Season both sides of the filet with kosher salt, black pepper, garlic powder and Italian seasoning.

Step 4: Place the frozen filet directly on the clean, preheated grill grates.

Step 5: Cook for 6-8 minutes on the first side with the lid closed.

Step 6: Turn the filet 90 degrees if grill marks are desired and cook for 2-3 minutes more.

Step 7: Flip the filet, brush it with the melted butter and cook for an additional 6-8 minutes with the lid closed.

Step 8: Continue cooking until the thickest part of the filet reaches an internal temperature of 165°F.

Step 9: Remove the filet from the grill and allow it to rest for 2-3 minutes before serving.

Blistered Tomato Vinaigrette

Step 1: Lightly coat the tomatoes, red onion and garlic with a small portion of the oil.

Step 2: Cook the vegetables on a flat-top grill, or roast at 450°F, until blistered.

Step 3: Cook until the tomatoes are blistered and slightly collapsed, then cool slightly.

Step 4: Combine the blistered vegetables, honey, thyme, oregano, kosher salt and black pepper in a mixing bowl.

Step 5: Slowly stream in the remaining olive oil and canola oil. Add the sherry vinegar and red wine vinegar, then mix to an emulsified consistency.

Step 6: Adjust the seasoning and acidity as needed, then serve or hold refrigerated for service.