Chicken Caesar Pasta Salad
Loaded with protein from chickpea pasta and grilled chicken, this easy-to-throw-together recipe promises a flavorful and satisfying twist on the traditional Caesar salad.
Equipment
- 1 Large Pot
- 1 Colander or strainer
- 1 Cutting Board
- 1 Knife
- 1 Mixing bowl
- 1 Salad tongs or spoon
- 1 Serving bowl
Ingredients
- 8 oz. penne chickpea pasta (I used Banza)
- 8 oz. grilled chicken strips (I used Perdue Short Cuts)
- 2 cups Romaine lettuce, chopped
- 2 oz. Parmesan, shaved
- ½ cup croutons
- ½ cup Bolthouse Farms Cesar dressing
- Salt and pepper, to taste
Instructions
- Cook the chickpea penne pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta down.
- While the pasta cooks, chop your lettuce and grilled chicken into small, bite sized pieces.
- In a large mixing bowl, combine the cooked penne pasta, chicken, chopped Romaine lettuce, shaved Parmesan, and croutons.
- Pour the Bolthouse Farms Cesar dressing over the ingredients. Toss gently to ensure everything is evenly coated.
- Season with salt and pepper to taste. Adjust the amount according to your preference.
- Serve the Chicken Caesar Pasta Salad as a side dish or as the main course. Enjoy!
Notes
You can use any type of pasta you prefer, but chickpea pasta adds extra protein and a delightful nutty flavor to the salad.
Customize your salad by adding cherry tomatoes, sliced cucumber, or avocado for extra freshness and texture.
For a vegetarian option, omit the chicken and try adding roasted chickpeas or tempeh for a delicious plant-based twist.
Leftovers can be refrigerated in an airtight container for up to 2-3 days. However, it's best to keep the dressing separate and add it just before serving to maintain the salad's freshness.
Nutrition
Calories: 408kcalCarbohydrates: 45gProtein: 33.7gFat: 13.5g
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