Name: Chicken Caesar Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 ounces penne (or other medium pasta); 1 ¼ pounds boneless skinless chicken breasts (about 3 small or 2 medium breasts); 1 tablespoon olive oil; 1 tablespoon Cajun Seasoning (or ¾ teaspoon salt or to taste); 6 cups chopped romaine lettuce; 1 cup croutons; ½ cup shredded Parmesan cheese; 6 slices bacon, cooked and crumbled; lemon wedges for serving; cup mayonnaise; ½ cup plain Greek yogurt or sour cream; ⅓ cup shredded Parmesan cheese; 3 tablespoons fresh lemon juice, more to taste; 2 cloves garlic, minced; tablespoon anchovy paste; tablespoon Dijon mustard; tablespoon Worcestershire sauce; ¼ teaspoon salt or to taste; ¼ teaspoon black pepper

Instructions

7 steps

Dressing

To make the dressing, in a medium bowl, whisk mayonnaise, Greek yogurt, Parmesan, lemon juice, garlic, anchovy paste, dijon mustard, Worcestershire sauce, salt, and pepper. Refrigerate.

Salad

To make the salad, cook the pasta al dente in salted water according to the package directions. Drain well and rinse under cold water to stop it from cooking.

Preheat the grill to medium heat.

Pound the chicken breasts to ½-inch thick. Rub the chicken breasts with olive oil and season with cajun seasoning or salt and pepper taste.

Grill over medium heat 5-6 minutes per side or until juices run clear and the chicken reaches an internal temperature of 165°F. Cool completely and then chop into bite size picess.

In a large salad bowl, combine pasta, chicken, romaine, croutons, parmesan cheese, and bacon. Add the dressing a bit at a time and toss well to coat, you may not need all of the dressing.

Serve immediately with lemon wedges.

Progress

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