Chicken Caesar Pasta Salad (Printable Version)
# What You'll Need:
→ Salad
01 -
340 grams rotini pasta
02 -
450 grams cooked chicken breast, sliced or diced, seasoned with lemon-pepper
03 -
3 large heads Romaine lettuce, rinsed, dried, and chopped
04 -
150 grams cherry tomatoes, sliced
05 -
50 grams seasoned croutons
06 -
60 grams freshly grated Parmesan cheese
→ Caesar Dressing
07 -
240 millilitres light mayonnaise
08 -
80 millilitres sour cream
09 -
2 cloves garlic, minced
10 -
Juice of 1 lemon
11 -
2 teaspoons anchovy paste
12 -
1 tablespoon Worcestershire sauce
13 -
1 teaspoon Dijon mustard
14 -
60 grams freshly grated Parmesan cheese
15 -
0.5 teaspoon salt
16 -
0.25 teaspoon pepper
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool completely.
02 -
Season chicken breasts with lemon-pepper seasoning, cook in a skillet over medium heat until cooked through. Allow to cool slightly, then slice or dice into bite-sized pieces.
03 -
In a large serving bowl, combine cooled pasta, cooked chicken, and sliced cherry tomatoes. Refrigerate until ready to serve.
04 -
In a medium bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, anchovy paste, Worcestershire sauce, Dijon mustard, freshly grated Parmesan, salt, and pepper until smooth. Cover and chill until needed.
05 -
Before serving, add chopped romaine lettuce, seasoned croutons, and desired amount of Caesar dressing to the chilled mixture. Gently toss until well combined. Finish with additional grated Parmesan cheese and serve immediately.
# Helpful Notes:
01 -
If pressed for time, quality bottled Caesar dressing is an acceptable substitute. Rotisserie chicken may be used for convenience.
02 -
For a lighter version, use low-fat mayonnaise and sour cream. For non-Caesar fans, ranch dressing is a flexible option.