Pasta Salad With Chicken Or Shrimp

Ingredients

• Hide ingredients for Broiled Chicken or Grilled Chicken, made with 2 pounds bone-in chicken parts or 1 pound boneless 1 Broiled Chicken or Grilled Chicken, made with 2 pounds bone-in chicken parts or 1 pound boneless (opens in new tab) Broiled Chicken or Grilled Chicken, made with 2 pounds bone-in chicken parts or 1 pound boneless
  • One 3 ½- to 4-pound chicken, 3 ½ pounds bone-in chicken parts, or 2 pounds boneless chicken parts
  • Vegetable oil
  • 2 teaspoons salt
  • 1 ½ teaspoons black pepper

  Sub-recipe steps

  1. Position an oven rack 8 inches beneath the broiler. Preheat the broiler. Have ready: One 3 ½- to 4-pound chicken, 3 ½ pounds bone-in chicken parts, or 2 pounds boneless chicken parts
  2. If broiling a whole chicken, spatchcock or split it, and make a shallow incision on the inside of each leg at the drumstick/thigh joint to help the heat penetrate. If the chicken was brined or marinated, pat it dry. Arrange the chicken skin side down on a broiler tray and lightly rub with: Vegetable oil
  3. If the chicken is unseasoned, sprinkle with: 2 teaspoons salt; 1 ½ teaspoons black pepper
  4. Broil for 12 to 15 minutes. Turn the chicken skin side up and broil until the skin is browned and crisp; another 15 to 20 minutes for a bone-in chicken, or 8 to 10 minutes for boneless chicken. If broiling pieces, remove the breasts when they reach an internal temperature of 155°F and thighs or drumsticks at 175° to 180°F. If the skin begins to char before the chicken is done, move the tray farther from the heat or tent it with a sheet of foil. Transfer to a platter and let stand for 10 minutes.
• Hide ingredients for Grilled or Broiled Shrimp I or Blackened Shrimp 1 Grilled or Broiled Shrimp I or Blackened Shrimp (opens in new tab) Grilled or Broiled Shrimp I or Blackened Shrimp
  • 2 pounds large shell-on shrimp, peeled and deveined, or sea scallops, side “hinge” removed, or a combination
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper, sweet paprika, or chili powder
  • (1 tablespoon sherry vinegar)
  • Lemon wedges, minced parsley or cilantro, and extra-virgin olive oil
  • Minced green onion

  Sub-recipe steps

  1. Prepare a hot grill fire, or preheat the broiler and place the broiler rack as close to the heat as possible. Toss to coat in a shallow bowl: 2 pounds large shell-on shrimp, peeled and deveined, or sea scallops, side “hinge” removed, or a combination; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper, sweet paprika, or chili powder; (1 tablespoon sherry vinegar)
  2. If grilling, thread the shellfish onto skewers (or use a grilling basket) to keep them from falling into the fire. Grill or broil, turning the shrimp after the first side turns pink, about 2 minutes; or turn the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil until the second side is pink or opaque; test one of the shrimp or scallops by cutting into it to make sure it is cooked through. Serve garnished with: Lemon wedges, minced parsley or cilantro, and extra-virgin olive oil
  3. Or tossed with: Vinaigrette flavored with fresh herbs and made with lemon juice, or Chimichurri
  4. GLAZED
  5. Prepare and have ready: Hoisin-Ginger Glaze, Teriyaki Marinade reduced to a glaze, Chipotle Barbecue Sauce, or Vietnamese Caramel Sauce
  6. Preheat the grill or broiler and season the shrimp as for I. Cook for the first 2 minutes, but before turning the shrimp or scallops, brush the top sides with one of the glazes (if using Vietnamese Caramel Sauce, apply it sparingly). Turn and grill or broil for 2 minutes more. Turn again, move the shellfish to a cooler part of the grill or adjust the broiler rack to the center of the oven, and brush again with glaze. Turn and brush every minute or so for 3 to 4 minutes, until the shellfish has developed a nice glaze and is cooked through. Serve with: Minced green onion
• 1 pound fusilli or penne
• 3 medium tomatoes, seeded and chopped
• (1 cup jarred roasted red peppers, cut into strips)
• 4 green onions, thinly sliced
• 2 garlic cloves, minced
• ½ cup pitted and chopped olives or ¼ cup drained capers
• (¼ cup pine nuts or sliced almonds, toasted)
• ¼ cup finely chopped basil or parsley
• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice, or to taste
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper