Chicken Caesar Pasta Salad
A pasta salad with grilled chicken and crispy parmesan croutons in a tasty caesar dressing!
Ingredients
- For the parmesan croutons:
- 2 tablespoons olive oil
- 1 small clove garlic, grated
- 2 cups bread, cut into 1/2 inch cubes (gluten-free for gluten-free)
- 2 tablespoons parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- For the grilled chicken:
- 1 pound boneless and skinless chicken breasts or thighs, pounded thin
- salt and pepper to taste
- For the caesar dressing:
- 1/4 cup mayonnaise (or sour cream or plain yogurt)
- 2 tablespoons buttermilk or milk
- 1 clove garlic, grated
- 1 anchovy fillet, chopped (or 1/2 teaspoon anchovy paste)
- 1 tablespoon lemon juice (or white wine vinegar)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 tablespoons parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- For the pasta salad:
- 8 ounces pasta
- 6 cups romaine lettuce, sliced
- 1/4 cup parmigiano reggiano (parmesan cheese), grated or shredded or shaved
Directions
- 1
For the parmesan croutons:
- 2
Mix the oil and garlic and let sit for a while before straining the garlic from the oil.
- 3
Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through.
- 4
For the grilled chicken:
- 5
Season the chicken with salt and pepper to taste, grill over medium-high heat until the chicken is cooked through, about 4-6 minutes per side, before setting aside to rest 5 minutes and then slice it into bite sized pieces.
- 6
For the caesar dressing:
- 7
Mix everything well.
- 8
For the pasta salad:
- 9
Cook the pasta as directed on the package, drain and rinse in cold water until it has cooled.
- 10
Toss the pasta, lettuce, croutons, and chicken with the dressing and parmesan and enjoy!