Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Main Components
01 -
1 tablespoon olive oil
02 -
Parmesan cheese for sprinkling on top
03 -
1 pound pasta, uncooked (farfalle suggested)
04 -
Romaine lettuce, 3 small hearts (12 ounces), chopped up
05 -
1/4 teaspoon fine salt and black pepper to taste
06 -
1 pound chicken breasts, no bones or skin
07 -
1 and 1/2 cups of Caesar dressing
→ Garlic Breadcrumbs
08 -
2 garlic cloves, minced or pressed
09 -
A pinch of fine sea salt and ground black pepper
10 -
1/2 cup Panko breadcrumbs
11 -
1 tablespoon unsalted butter
# Instructions:
01 -
Put a big pot on high heat and add a lot of salt to the water. This ensures your pasta cooks with great flavor.
02 -
Add salt and pepper generously to the chicken. Warm your olive oil in a pan on medium-high heat. Once it’s hot, cook the chicken on each side for 4-5 minutes. Let it sit for 5-10 minutes before cutting it into small pieces.
03 -
In a clean sauté pan, melt your butter on medium heat. Stir in garlic, cooking it for about a minute. Add breadcrumbs along with a dash of salt and pepper. Keep stirring for 2-3 minutes until they turn golden brown. Move them to a bowl and clean your pan.
04 -
Cook your pasta in the salted water until it's just al dente. Drain it in a colander, then rinse with cold water until everything’s cool.
05 -
Gently toss the lettuce, pasta, sliced chicken, and Caesar dressing in a big bowl. Stir until everything's evenly covered with dressing.
06 -
Add garlic breadcrumbs, sprinkle Parmesan on top, and finish with fresh black pepper. Serve it now or let it chill up to four hours before eating.
# Notes:
01 -
If you prefer homemade Caesar dressing, make 1.5 times the recipe to cover this dish.
02 -
You can assemble this ahead of time. Store it in the fridge for up to four hours before digging in.