FRESH FROM FLORIDA STUDENT CHEF COOK-OFF

Here’s the regional winning recipe created by two Fort Pierce Westwood High School students: RAW KALE PASTA SALAD WITH A STRAWBERRY VINAIGRETTE AND CHIPOTLE CHICKEN

Ingredients:

■ 4 ounces cooked chicken cut in pieces

■ 1 cup of kale cut into long, thin strips

■ 1 cup of cherry tomatoes, quartered

■ 1 cup cucumbers sliced and half-mooned

■ 1 cup of oranges, thinly sliced

■ 1 red bell pepper finely diced

■ 1 to 2 chipotle peppers

■ 1 tablespoon adobo sauce

■ 2 teaspoons cumin

■ 1 teaspoon dried oregano

■ 1/2 teaspoon onion powder

■ 1/4 teaspoon red pepper flakes

■ 1 teaspoon black pepper

■ 1 teaspoon salt

■ 3 garlic cloves

■ 1/4 cup extra virgin olive oil

■ 1 cup of strawberries ■ 3 tablespoons honey

■ 1/2 cup white balsamic vinegar

■ 1 to 2 tablespoons mayonnaise

■ 3 cups Fusilli (wheat pasta) Instructions:

■ Boil fusilli 9-10 minutes until al dente, drain and rinse.

■ Chiffonade (a technique used to cut into long, thin strips) kale, and add 1/4 cup of cherry tomatoes and one cup of cucumbers. Blend ingredients 7-16 together and set aside in separate bowl.

■ Place sauté pan on medium high and wait for it to get hot. Add chicken and cook for 3 minutes. Pour in chipotle blend and mix together.

■ Blend 1 cup halved strawberries, vinegar, olive oil, honey and add mayonnaise at the end. Put in squirt bottle and set aside.

■ Place serving-sized portions of salad in a bowl. Dress with strawberry vinaigrette. Garnish with chicken, oranges and bell peppers.