Description
A delightful mix of pasta, Romaine lettuce, and succulent chicken coated in a creamy Caesar dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- ¾ cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste
- ⅓ cup finely grated Parmesan cheese
- ¼ teaspoon black pepper
- 8 oz. uncooked pasta (rotini or penne)
- 2 hearts of Romaine lettuce
- 2 cups shredded rotisserie chicken
- Croutons (optional)
- Parmesan cheese for serving
Instructions
- Whisk together the Dijon mustard, fresh lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste in a medium bowl.
- Stir in the grated Parmesan and black pepper, then set the dressing aside.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes.
- Drain the pasta and transfer it to a large serving bowl.
- Cut the Romaine hearts into 1-inch pieces and add to the bowl with the pasta.
- Mix in the shredded rotisserie chicken.
- Pour the prepared Caesar dressing over the pasta, lettuce, and chicken and gently toss to coat.
- Toss in croutons if desired and sprinkle additional Parmesan cheese on top. Serve immediately or refrigerate until needed.
Notes
This salad is best served fresh, but can be made a few hours in advance. Keep croutons separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg