Fusilli Salad with Grilled Chicken Recipe

Light a grill or preheat a grill pan.

In a large saucepan of boiling salted water, cook the fusilli, stirring occasionally, until al dente. Drain and transfer to a large bowl.

Meanwhile, brush the cut sides of the zucchini with 1 tablespoon of lemon juice, and season with salt and pepper.

Grill the zucchini, cut side down, over a medium-hot fire for about 3 minutes until lightly charred. Turn the zucchini and move them to the sides of the grill.

Brush the chicken breasts with 2 teaspoons of olive oil and season with salt and pepper. Set the chicken breasts at the center of the grill, and grill for about 10 minutes, turning once, until cooked through.

Transfer the chicken and zucchini to a platter, and let stand for 5 minutes.

In a small bowl, combine the very finely chopped anchovies, minced garlic, and the remaining 2 tablespoons each of lemon juice and olive oil. Season with salt and pepper.

Cut the chicken and zucchini into bite-sized pieces, and add them to the fusilli.. Add the red pepper and the anchovy dressing and toss well.

Sprinkle the basil on top, season with salt and pepper, toss again and serve. Enjoy!