Servings: 6 servings 1x
Ingredients
Salad Ingredients:
- 8oz pasta
- 1 lb boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp oil
- 4oz romaine lettuce
- 1 cup shredded parmesan cheese
Dressing Ingredients:
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 2 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ tsp garlic powder
- ½ tsp black pepper
Instructions
- Boil pasta in salted water according to package instructions. Drain and pour in a large mixing bowl. Set to the side.
- Mix together salt, garlic powder and pepper. Season chicken breast on both sides with the mixture.
- Pour oil in a heavy bottom pan like a cast iron skillet over medium heat. When oil is hot, place chicken in pan. Cook over medium heat for 8 minutes on each side. Ensure that chicken is cooked through by checking for an internal temperature of 165F. Set aside to cool.
- Cut romaine lettuce into shreds and pour into a mixing bowl with the cooked pasta.
- When chicken is slightly cooled, cut into small cubes.
- Prepare dressing by whisking together mayonnaise, lemon juice, vinegar, dijon mustard, worcestershire sauce, garlic powder, and black pepper.
- Add romaine lettuce, cubed chicken and parmesan cheese to the large mixing bowl with the cooked pasta. Pour the dressing over top and toss to combine. Serve immediately or chill in the refrigerator and serve chilled.
Notes
- You can use any kind of pasta, but I prefer fusilli or any noodle that will hold onto the caesar dressing
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.