Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
10 g chopped fresh parsley if you want
02 -
50 g crunchy garlic croutons
03 -
60 g parmesan cheese, freshly grated
04 -
150 g cherry tomatoes, sliced in half
05 -
200 g chopped up romaine lettuce
06 -
320 g chicken breast, cooked and either shredded or diced
07 -
225 g cooked penne or bowtie pasta, don’t overcook
→ Caesar Dressing
08 -
2 g cracked black pepper
09 -
1.5 g salt
10 -
30 g parmesan, finely grated
11 -
3 ml Worcestershire sauce
12 -
5 g anchovy paste, you can skip if you want
13 -
2 garlic cloves, minced well
14 -
15 g Dijon mustard
15 -
30 ml lemon juice, squeezed fresh
16 -
45 ml extra virgin olive oil
17 -
120 g mayo
# Instructions:
01 -
Right before you eat, toss on the garlic croutons and a bit more dressing if that’s your thing. For an extra pop, sprinkle some parsley over everything.
02 -
Toss some grated parmesan all over and then give the salad another gentle mix so the cheese spreads out.
03 -
Grab a big bowl and dump in your cooled-down pasta, diced chicken, lettuce, and those tomatoes. Pour the dressing on top and toss until it’s all coated.
04 -
Just mix mayo, olive oil, lemon juice, Dijon mustard, garlic, anchovy paste (optional), Worcestershire, and parmesan in a bowl until you get a creamy blend.
05 -
Sprinkle salt and pepper on your chicken. Sear it in a little olive oil in a pan over medium until it’s cooked through and brown outside. Let it cool a bit, then chop it up.
06 -
Boil a big pot of salted water. Drop in the pasta and cook until it’s just tender. Drain it well and let it cool off in a colander.
# Notes:
01 -
Letting the cooked pasta cool first keeps your lettuce from getting soggy and mushy.