Chicken Caesar Pasta Salad
Tasty chicken caesar salad in pasta form with a creamy, garlicky homemade dressing.
Servings: 4 people
Ingredients
Croutons
- 40 grams butter
- 3 slices sourdough bread cubed
- 1 teaspoon oregano dried
- 1/2 teaspoon sea salt
Pasta salad
- 250 grams cooked chicken
- 250 grams pasta I used farfalle
- 2 romaine lettuce chopped
- 1 avocado
- 20 grams Parmesan
- 1 tablespoon fresh basil chopped
Dressing:
- 200 grams Greek yogurt
- 2 garlic cloves
- 1 lemon juiced
- 2 teaspoons Worcestershire sauce
- 20 grams Parmesan grated
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- sea salt
- black pepper
Instructions
- Heat a large pan medium-high and add the butter.
- When the butter is melted and bubbly, fry the cubed sourdough until golden. Sprinkle with sea salt and oregano. Allow to cool.
- Mix yogurt, garlic, lemon juice, Worcestershire sauce, 20 grams Parmesan cheese, olive oil, maple syrup, and Dijon mustard in a mini food processor to make the dressing. You may need to add a bit of water if the dressing is too thick.
- Add sea salt and pepper to taste.
- Cook the pasta according to the package directions. Allow to cool.
- Cube the chicken and avocado into bite-sized pieces.
- Assemble the salad in a large bowl or platter. Add pasta, chopped romaine, croutons (save some for serving), chicken, avocado, and the chopped fresh basil.
- Pour the dressing over the salad and toss everything together.
- Top with the remaining croutons and Parmesan (grated into shards).
- Serve.
Video
Nutrition
Calories: 741kcal | Carbohydrates: 84g | Protein: 39g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 931mg | Potassium: 780mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1693IU | Vitamin C: 21mg | Calcium: 257mg | Iron: 5mg