Fresh Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound boneless skinless chicken breasts
02 -
1 pound uncooked pasta (farfalle recommended)
03 -
3 Romaine lettuce hearts (12 ounces), roughly chopped
04 -
1 1/2 cups Caesar dressing
05 -
Parmesan cheese for topping
06 -
1 tablespoon olive oil
07 -
Fine sea salt and freshly-ground black pepper
→ Garlic Breadcrumbs
08 -
1 tablespoon butter
09 -
2 cloves garlic, pressed or minced
10 -
1/2 cup Panko breadcrumbs
11 -
Fine sea salt and freshly-ground black pepper
# Instructions:
01 -
Get a large pot of water going over high heat. Add plenty of salt - this will season your pasta as it cooks.
02 -
Melt butter in a large sauté pan over medium heat. Add garlic and cook for 1 minute, then stir in the breadcrumbs with a pinch of salt and pepper. Cook for 2-3 minutes until golden, stirring often. Transfer to a bowl and wipe the pan clean.
03 -
Season your chicken breasts well with salt and pepper. Heat olive oil in the same pan over medium-high heat until shimmering. Cook chicken for 4-5 minutes per side until done. Let rest 5-10 minutes before slicing into bite-sized pieces.
04 -
Cook your pasta in the boiling water until just al dente. Drain in a colander and rinse with cold water until completely chilled.
05 -
In a large mixing bowl, combine your chilled pasta, chopped lettuce, sliced chicken, and Caesar dressing. Toss gently until everything is evenly coated.
06 -
Top with your prepared garlic breadcrumbs, a generous amount of Parmesan cheese, and a few twists of black pepper. Serve right away or chill for up to 4 hours.
# Notes:
01 -
If using homemade Caesar dressing, make a 1.5 batch to get the needed 1.5 cups.
02 -
Can be made ahead and refrigerated for up to 4 hours before serving.