Chicken Caesar Pasta (Print Version)
Juicy chicken, crisp lettuce, and pasta tossed with creamy Caesar for a big hit of flavor.
# Ingredients:
→ Salad Base
01 -
10 g chopped parsley, fresh (if you want)
02 -
50 g crunchy garlic croutons
03 -
60 g parmesan cheese, grated right before using
04 -
150 g cherry tomatoes, split in half
05 -
200 g romaine lettuce, sliced up
06 -
320 g cooked chicken breast, cut or pulled apart
07 -
225 g bowtie or penne pasta, cooked so it’s still got a little bite
→ Caesar Dressing
08 -
2 g fresh cracked black pepper
09 -
1.5 g salt
10 -
30 g parmesan cheese, really finely grated
11 -
3 ml Worcestershire sauce
12 -
5 g anchovy paste (totally up to you)
13 -
2 garlic cloves, smashed up
14 -
15 g Dijon-style mustard
15 -
30 ml lemon juice, squeezed by hand
16 -
45 ml extra virgin olive oil
17 -
120 g mayo
# Steps:
01 -
Right at the end, toss on some garlic croutons and extra dressing if that’s your thing. Sprinkle with parsley to brighten things up.
02 -
Sprinkle some fresh parmesan all over and give the salad another gentle toss so it ends up everywhere.
03 -
In a big bowl, add the cooled pasta, chicken, all that crisp lettuce, and tomatoes. Pour over your dressing and move everything around so it’s covered.
04 -
In a bowl, mix together mayo, olive oil, squeezed lemon juice, Dijon mustard, mashed garlic, anchovy paste if that’s your style, Worcestershire, and the parmesan. Whisk until it’s one smooth blend.
05 -
Dust your chicken with salt and pepper. Heat a pan with a splash of oil, cook until the outside’s golden and it’s done. Chop or shred into small chunks.
06 -
Fill your big pot with salty water, let it come to a good boil, then add the pasta. Cook till it’s just firm. Drain, let it cool off in a colander.
# Notes:
01 -
Cool the pasta all the way down so your greens don’t get soggy.