Summer Squash Salad with Chicken and Sundried Tomato Dressing

Summer Squash Salad with Chicken and Sun-dried Tomato Dressing.

At the farmers market today I could not help but notice how many beautiful varieties of summer squash are available right now. Summer squash (like zucchini) can be eaten rind, seeds, and all. In this recipe I used globe (green) and pattypan squash (yellow). Now, this salad takes a little longer to prepare since all the ingredients are cooked. But I promise you this is the perfect dish for a warm summer night . . .

The Dressing (make first), based on the Basic-8 recipe:

Sun-dried Tomato Dressing.

• 2 tbs good olive oil
• 1 tbs balsamic vinegar
• 1/4 tsp honey
• 3 pinches* real salt
• 5 turns on the black pepper mill
• 1 tbs sun-dried tomato spread
• 1 garlic clove, minced
• 1 pinch pizza seasoning
• 3-4 fresh basil leafs, finely chopped

Salad Ingredients

• 1 globe squash, julienned
• 3 small pattypan squash, sliced
• 15 small cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1 small chicken breast, cut into bit-sized pieces
• pizza seasoning, salt and pepper
• 1 tbs freshly grated Parmesan
• 1 tbs freshly chopped parsley 

Put it Together

First make the dressing and then prepare all the salad ingredients. Since the squash is cooked for a few seconds it is important that everything is prepared and can quickly be put together.

Fill a large pot with water, lightly salt and bring to a boil (to cook the squash later).

Fill a large bowl with ice water (to stop the squash from cooking).

In the meantime season the bite-sized chicken pieces with real salt, freshly ground black pepper and some pizza seasoning. Heat a large non-stick pan. Add 1 tbs olive oil, add the chicken and cook for about 2 minutes on one side, then turn them over, add the tomato halfs and red onion and cook for another 2 minutes or until the chicken is cooked through - stir occasionally. Transfer the chicken, tomato and onions to a bowl and cover to keep warm.

Add the julienned/sliced squash into a heat proof colander and lower it into the boiling salt water for about 15-20 seconds. As soon as you can see the green skin of the squash turn bright green it is done. Immediately dip the colander with the squash into the ice water to stop it from cooking. Remove from water, gently shake off the excess water. Use a paper towel to remove even more of the water.

Combine the cooked squash with the chicken and gently toss with the dressing. Sprinkle with some Parmesan cheese and freshly chopped parsley.

Enjoy.

Summer Squash Salad with Chicken and Sun-dried Tomato Dressing.