Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
1.5 pounds chicken breasts, boneless & skinless
02 -
¼ teaspoon salt
03 -
¼ teaspoon black pepper
04 -
½ teaspoon dried dill
05 -
½ teaspoon garlic powder
→ Salad Base
06 -
6-8 ounces pasta (cellentani, penne or bow tie)
07 -
2 heads romaine lettuce, sliced (about 6-8 cups)
08 -
¼ cup parmesan
09 -
⅓ cup croutons or bread crumbs
→ Caesar Dressing
10 -
¾ cup mayonnaise
11 -
3 tablespoons lemon juice
12 -
2 tablespoons capers and brine
13 -
3 tablespoons dijon mustard
14 -
½ tablespoon Worcestershire sauce
15 -
¼ teaspoon salt
16 -
¼ teaspoon pepper
17 -
2-3 tablespoons water
# Instructions:
01 -
Cook pasta according to package directions. Rinse with cold water after cooking
02 -
Season chicken and cook in greased pan 8-10 minutes per side until internal temperature reaches 165°F
03 -
Blend all dressing ingredients in food processor until smooth. Adjust consistency with mayo or water as needed
04 -
Combine cooled pasta, cubed chicken, romaine, parmesan and most of dressing. Top with croutons and remaining dressing
# Notes:
01 -
Add dressing just before serving to prevent soggy lettuce
02 -
Can be made healthier by omitting parmesan and croutons
03 -
Keeps for up to 3 days in fridge