Chicken Caesar Salad (Print Version)
# Ingredients:
→ Chicken & Flavorings
01 -
1.5 lbs skinless, boneless chicken breasts
02 -
1/4 tsp black pepper
03 -
1/4 tsp salt
04 -
1/2 tsp garlic powder
05 -
1/2 tsp dried dill
→ Salad Core
06 -
6-8 oz pasta (any short shapes like penne, cellentani, or bowtie)
07 -
Two romaine hearts, cut up (about 6-8 cups)
08 -
1/4 cup grated parmesan
09 -
1/3 cup breadcrumbs or croutons
→ Dressing Fixings
10 -
3/4 cup mayo
11 -
2 tbsp capers plus their brine
12 -
3 tbsp fresh lemon juice
13 -
1/2 tbsp Worcestershire sauce
14 -
3 tbsp Dijon mustard
15 -
1/4 tsp each of salt and pepper
16 -
2-3 tbsp water
# Instructions:
01 -
Follow the package instructions to cook pasta. Once done, rinse it with chilled water.
02 -
Rub spices on the chicken and fry in an oiled pan for 8-10 minutes on each side. Make sure it’s cooked through (165°F).
03 -
Whirl dressing ingredients in a food processor until velvety. Thin it out with water or a little more mayo if needed.
04 -
Mix cooked pasta, diced chicken, lettuce, parmesan, and most of the dressing in a bowl. Sprinkle croutons on top and drizzle the rest of the dressing.
# Notes:
01 -
Hold off adding dressing until you're ready to eat, so lettuce keeps its crunch.
02 -
Skip the parmesan and croutons for a lighter version.
03 -
Store in the fridge for up to 3 days.