Chicken Caesar Pasta Salad
This Chicken Caesar Pasta Salad is a delectable fusion of classic Caesar salad and savory chicken pasta, creating a mouthwatering dish that tantalizes both pasta and salad lovers.
Ingredients
Bread croutons
- 2 tbsp (30g) olive oil
- 1 garlic clove , minced
- 2 cups bread , cut into 3/4-inch (2cm) cubes
- 2 tbsp (10g) Parmesan cheese , grated
- salt and pepper to taste
For the chicken
- 2 skinless, boneless chicken breasts (about 1 pound 450g) , pounded ½-ich (1cm) thin
- salt and pepper to taste
- 1 tbsp vegetable oil , for cooking
Caesar dressing
- 2 cloves garlic , minced
- 2 anchovy fillets
- 1 tsp (5g) Dijon mustard
- 1 tbsp (15ml) lemon juice
- 1/2 tsp (3g) Worcestershire sauce
- 1 egg yolk
- 1/2 cup (110g) extra-virgin olive oil
- 2 tbsp (10g) Parmesan cheese , grated
- salt and pepper to taste
For the salad
- 7 oz (200g) fusilli pasta
- 1 head Romaine lettuce, about 5-6 cups
- Parmesan cheese shavings
Instructions
First, prepare the bread croutons.
- Mix the oil in a bowl with garlic and set aside for a few minutes to infuse.
- Preheat the oven to 400°F (200°C). Cut the bread into bite-size cubes, about ¾-inch (2cm) pieces.
- Sieve the oil into a large bowl. Add salt and pepper to taste. Add the grated Parmesan cheese and mix to combine.
- Place the cubed bread into the bowl and toss to coat.
- Arrange the bread cubes on a baking sheet in a single layer and place in the oven.
- Bake for about 5 minutes, toss flip with a spatula and bake for another 5 minutes until golden brown.
Prepare the chicken.
- Pound the chicken breast to about ½-inch (1cm) even thickness. Season the chicken on both sides with salt and pepper.
- Heat one tablespoon of oil in a skillet over medium-high heat.
- Add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through. If using a thermometer, it should be at least165°F (74°C).
- Set aside to rest for at least 5 minutes.
- Cut the chicken into bite-sized pieces.
Prepare the pasta and the Romaine lettuce.
- Cook the pasta in salted water according to package instructions. Drain the pasta and rinse under cold water.
- Cut the Romaine lettuce into bite-sized pieces. Wash and dry before assembling the salad.
Prepare the Caesar dressing.
- Place the anchovy fillets, garlic and some salt into a medium bowl and use two forks to turn into a paste.
- Add the mustard, the Worcestershire sauce and lemon juice and stir to combine.
- Add the egg yolk and use a whisk to combine.
- Gradually incorporate the olive oil, while whisking continuously. The dressing will thicken.
- Add the Parmesan cheese and whisk to combine. Season with salt and pepper to taste.
Assemble the Caesar pasta salad.
- Place the lettuce, pasta, bread croutons, and chicken into a large bowl. Toss with the dressing. Top with Parmesan shavings and enjoy!
Video
Nutrition
Serving: 1 serving out of 8Calories: 357kcalCarbohydrates: 24.8gProtein: 22.3gFat: 19.2gSaturated Fat: 3.9gCholesterol: 80mgSodium: 195mgPotassium: 218mgFiber: 1.4gSugar: 1.5gCalcium: 69mgIron: 3mg