Strawberry Chicken Pasta Salad

Culinary Tools:

  • Santoku Knife
  • Round Grill
  • 4-quart Dutch Oven with Cover
  • Junior Steamer/Colander
  • 5-quart Mixing Bowl


  • 1 cup strawberries, sliced
  • 1 lemon, cut in half
  • 1 cup corn on the cob, chopped
  • 1 (6-ounce) chicken breasts
  • 2 cups bow tie pasta
  • 1 cup blueberries
  • ¼ cup low-fat sour cream
  • Salt and black pepper to taste


With the Santoku Knife cut ingredients according to the instructions. Preheat the Round Grill for 4 minutes at medium-high heat. Place chicken breasts and reduce temperature to medium; cook each side for 7 minutes or until cooked through. Add the corn cobs and halved lemons; slightly cook each side for 2 minutes. In the 4-quart Dutch Oven, add 3 quarts of water, cover with Redy-cook valve open and bring to a boil at medium-high temperature. When the valve whistles (about 12 minutes), add pasta and reduce heat to medium; cook for 9 minutes or until tender. Drain the water with the Junior Steamer/Colander. Using the Santoku Knife, cut grilled chicken into 1-inch cubes, and separate the kernels from the cob.  In the 5-quart Mixing Bowl, place all ingredients and season with the grilled lemon juice, salt and pepper to taste; mix well. Serve.