Chicken Caesar Salad Pasta Salad
Yields: 8 servings
Crisp Romaine lettuce, store-bought rotisserie chicken (time-saver of the century!) or cooked diced chicken, crunchy croutons, Parmesan cheese shavings and pasta, all tossed in a creamy homemade Caesar salad dressing. You can eliminate the anchovy paste if you wish but it does give the dressing the classic Caesar taste.
- 2 teaspoons Dijon mustard
- 4 Tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 Tbsp. Olive Oil
- 3/4 cup 0% Plain Greek Yogurt
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste or fish sauce
- 1/3 cup finely grated Parmesan cheese
- 8 oz. uncooked pasta, such as rotini or penne ( I used gluten free pasta)
- 2 hearts of Romaine, stems removed and chopped
- 2 – 3 cups Shredded rotisserie chicken or chopped chicken breasts (about 2 lbs, cooked and diced)
- 2-3 cups Croutons (Cut 6 slices of whole grain bread into cubes, toss with 2 Tbsp. olive oil, some garlic powder, Salt, pepper, Italian seasoning & toast @375 degrees for 15 minutes)
- 1/4 cup Parmesan cheese, for serving
MAKE THE DRESSING:
- In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, Olive Oil, Greek Yogurt, minced garlic and anchovy paste until well combined.
- Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.
MAKE THE PASTA SALAD:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
- Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
- Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.