Chicken Caesar Pasta Salad
15min
15min
1
712
Chef's Note
For a time-saving tip, you can use pre-cooked rotisserie chicken instead of cooking the chicken breast. Just shred about 6 oz and toss it with the salad. You can also prepare the pasta ahead of time and store it in the refrigerator for up to 2 days.
Tags
Ingredients
6 oz boneless skinless chicken breast
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 oz (dry) penne pasta
2 cups romaine lettuce
1/2 cup cherry tomatoes
2 tbsp parmesan cheese, grated
1/4 cup croutons
2 tbsp light caesar dressing
1 tsp lemon juice
1 tsp olive oil
Instructions
- 1
Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add 2 oz of penne pasta and cook according to package directions (usually 8-10 minutes) until al dente.
- 2
While pasta is cooking, season 6 oz of chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
- 3
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the seasoned chicken breast and cook for 5-7 minutes per side until fully cooked (internal temperature of 165°F).
- 4
Drain the cooked pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- 5
Chop 2 cups of romaine lettuce into bite-sized pieces and place in a large bowl.
- 6
Slice 1/2 cup of cherry tomatoes in half and add to the bowl with the lettuce.
- 7
Once the chicken is cooked, let it rest for 5 minutes, then slice into thin strips.
- 8
Add the cooled pasta, sliced chicken, 1/4 cup croutons, and 2 tbsp grated parmesan cheese to the bowl with the lettuce and tomatoes.
- 9
In a small bowl, mix 2 tbsp light caesar dressing with 1 tsp lemon juice, then drizzle over the salad.
- 10
Toss all ingredients together until evenly coated with dressing and serve immediately.
Nutrition Information (per serving)
712
59g
64g
25g
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