Kathy’s food challenge for today left me a little torn. So here is a choice, it all comes down to whether you want a hot or cold dinner.

Chicken Salad with Honey Balsamic Dressing

BBQ Chicken

Cut broccoli into small florets. Blanch in boiling water for 1 minute and then drain.
Slice mushrooms.
Snap woody ends off asparagus.
With a vegetable peeler, slice zucchinis length ways into long ribbons. Lightly saute zucchini strips in butter and set aside on a cloth or paper towel to drain excess moisture.
Cut chicken into small strips. Combine vegetables and chicken in a large serving bowl

To make dressing, combine 1/4 cup oil, 1/4 cup balsamic vinegar and 1 tablespoon honey. You may wish to gently heat the honey to make it runny enough to combine. Place ingredients in small jar and shake to combine. Dress salad immediately before serving.

Chicken and Vegetable Pasta Bake
Chicken Thighs
1 400g tin tomatoes
Salt and pepper
Grated cheese (optional)
Parmesan to serve (optional)

Cut broccoli into small florets. Snap woody ends off asparagus and cut into 2cm lengths. Slice zucchinis.
Slice mushrooms and lightly saute in butter in a fry pan. Remove from pan
Cut chicken thighs into bite sized pieces and brown in fry pan (use the one you used for the mushrooms) with 1 tablespoon oil.
Cook pasta until al dente in saucepan. Strain.
Combine all vegetables, including tinned tomatoes and chicken. Season to taste. Place in large oven proof dish and mix pasta through thoroughly. If you like, you can top with grated cheese. Bake in a moderate oven (180 degrees) for 15 – 20 minutes. If you add cheese on top, cook until the cheese is melted and golden. Serve with or without parmesan