Chicken, pasta, vegetables combine for summer salad

This recipe is from British food blogger Nicky Corbishley’s cookbook, “Seriously Good Salads.”

The book includes 75 of her favorite recipes, most of which can be served as a main course.

She adds pasta and extra vegetables to her version of a Caesar salad to make it a year-round dinner entree.

Chicken Caesar Pasta Salad With Roasted Vegetables

2 red onions, cut into wedges 2 chicken breasts 3 tablespoons olive oil, divided use ½ teaspoon salt, divided use ½ teaspoon ground black pepper, divided use 1 medium zucchini, chopped into 1-inch cubes 1 ciabatta bread, chopped into 1-inch cubes 5 tablespoons shredded parmesan cheese, divided use 2 anchovies, mashed with a fork 1 clove garlic, peeled and minced Juice of ½ lemon 1 teaspoon Dijon mustard 5 tablespoons mayonnaise 1 tablespoon white wine vinegar 2 heads romaine lettuce, leaves separated and washed 2 cups cooked and cooled spiral pasta Heat oven to 400 degrees. Place the red onion wedges and chicken breasts on a baking sheet. Drizzle with 2 tablespoons of the oil and half of the salt and pepper. Toss to coat and then bake for 10 minutes. Add the zucchini cubes to the pan and turn them over to coat with the oil. Return the pan to the oven and bake for an additional 10 minutes. Meanwhile, place the cubed ciabatta on a separate baking sheet and drizzle with the remaining tablespoon of oil. Sprinkle with the remaining salt and pepper, and toast in the oven for 5 to 7 minutes, until the ciabatta has browned and the chicken on the other pan is cooked through. Remove from the oven. In a small bowl, whisk together 3 tablespoons of the parmesan, the anchovies, garlic, lemon juice, Dijon, mayonnaise and vinegar. Arrange the lettuce on a large serving plate. Slice the chicken into bite-size chunks and place on top of the lettuce along with the cooked pasta, roasted vegetables and ciabatta croutons. Drizzle with a little of the dressing and top with the remaining parmesan. Serve with extra dressing. Makes 4 servings.