Chicken Caesar Pasta Salad

Caesar dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: vinaigrette

Greek yogurt dressing reduces calories while maintaining creaminess

Chop one large head of romaine lettuce into one inch size pieces.

Transfer the chopped lettuce to a salad spinner and fill the bowl with cool water to wash the lettuce.

Drain the lettuce to dry and transfer it to a large bowl.

Cut and remove the leg and thighs from a rotisserie chicken.

Cut off the two breasts from the chicken and remove any skin.

Cut the chicken breasts into half inch slices and then into half inch size cubes.

Add all the cubed chicken to the salad bowl.

Use a potato peeler to shave pieces of Parmesan cheese, about a third of a cup, and set aside for later.

Measure and add 1 cup of mayonnaise to a larger measuring cup.

Add 2 teaspoons of Dijon mustard, 2 tablespoons of lemon juice, 1 teaspoon of anchovy paste, 1 teaspoon of minced garlic, 1 teaspoon of Worcestershire sauce, a third of a cup of finely grated Parmesan cheese, a dash of salt, and plenty of black pepper to taste.

Whisk the dressing ingredients together until thoroughly combined.

Remove the lid from a large pot of boiling water and add 1 pound of rotini pasta.

Stir the pasta to prevent sticking and cook for one minute less than al dente.

Drain the water from the cooked pasta and run cold water over it to stop further cooking.

Add the cooled, drained pasta to the salad bowl and thoroughly toss to combine the chopped lettuce, chicken, and pasta.

Add 1 cup of Italian seasoned croutons to the salad and toss again to incorporate.

Pour the prepared Caesar dressing all over the salad and mix again to distribute the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens