Ingredients
Scale
- 2 cups cooked rotini or penne pasta, cooled
- 3 cups romaine lettuce, chopped
- 2 grilled chicken breasts, sliced or cubed
- 1 cup croutons
- ½ cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tsp anchovy paste (optional)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 to 10 minutes.
- Drain and rinse under cold water to stop cooking and cool it down for the salad.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil, then grill or pan-sear until cooked through, and slice or cube into bite-sized pieces.
- Wash and chop the romaine lettuce into medium-sized pieces that provide a satisfying crunch.
- If using store-bought Caesar dressing, stir well to combine; for homemade dressing, whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and freshly grated Parmesan until creamy.
- In a large bowl, toss the cooled pasta, chicken, romaine lettuce, croutons, and Parmesan cheese with enough dressing to coat evenly, then adjust seasoning with salt and black pepper to taste.
- Refrigerate the salad for at least 30 minutes to let flavors meld, and serve chilled garnished with extra Parmesan, freshly cracked black pepper, and lemon wedges if desired.
Notes
Let the pasta cool completely before tossing with the dressing to keep the salad crisp. For a lighter sauce, swap half the mayonnaise for plain Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg