September 14th, 2012
Recipe by Paula Bowman
Preheat oven to 425°F.
Whisk together the first five ingredients in a bowl and season to taste with salt and freshly ground black pepper; set aside.
Arrange tomatoes, cut-side up on a greased rimmed sheet pan. Place corn on sheet pan beside tomatoes. On a second rimmed sheet pan arrange pancetta and chicken in a single layer. Spray tomatoes, corn and chicken with olive oil cooking spray and season with salt and pepper.
Transfer sheet pans to oven and bake until chicken is cooked through and pancetta is crispy, about 10-12 minutes. Remove from sheet pan; drain pancetta on paper towels and dice chicken. Drizzle chicken with 2 tablespoons of vinaigrette and chill separately from pancetta in refrigerator, until needed. Cook tomatoes and corn until softened and caramelized, about 15 minutes. Remove from sheet pan, cut corn kernels from cob, and chill separately from tomatoes in refrigerator, until needed.
Meanwhile, bring a medium saucepan of water to a boil. Add quinoa, stir and boil gently until tender and the germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with clean dishtowel and let sit 5 minutes. Spread quinoa evenly onto a rimmed sheet pan and place in fridge until cool, about 5 minutes.
In a deep glass bowl, layer ingredients starting with half of spinach. Continue to fill bowl, assembling layers of quinoa, crumbled pancetta, corn, chicken and tomatoes. Top with remaining spinach and torn basil. Serve with remaining vinaigrette.