Caesar Chicken Pasta Salad (Print Version)
# Ingredients:
→ Core Ingredients
01 -
12 ounces Romaine lettuce hearts, roughly chopped (about 3 heads)
02 -
1 1/2 cups of Caesar dressing
03 -
1 tablespoon of olive oil
04 -
Salt and pepper (fine sea salt and freshly cracked preferred)
05 -
1 pound of uncooked pasta (farfalle works great)
06 -
Grated Parmesan for sprinkling on top
07 -
1 pound of chicken breasts without skin or bones
→ Toasty Garlic Crumbs
08 -
1/2 cup of Panko-style breadcrumbs
09 -
1 tablespoon of unsalted butter
10 -
Two garlic cloves, minced or squeezed through a press
11 -
A tiny pinch of fine sea salt and freshly ground black pepper
# Instructions:
01 -
Fill up a big pot with water and set it to high heat. Throw in some salt—it helps season your pasta while it boils.
02 -
In a wide pan on medium heat, melt the butter till it’s bubbly. Stir in the minced garlic for 60 seconds, then add the breadcrumbs sprinkled with salt and pepper. Cook for a couple of minutes, switching it up regularly, till they turn golden. Move them out of the pan and wipe it clean.
03 -
Sprinkle salt and pepper generously over the chicken breasts. Heat olive oil in your cleaned pan on medium-high. Cook each side for 4–5 minutes. Afterward, rest the chicken for around 8 minutes, then cut it into chunks.
04 -
Toss the pasta into your pot of salted boiling water and cook until tender but not mushy. Drain it through a colander, then rinse under cold running water until completely cool.
05 -
Take a big mixing bowl and throw in the chilled pasta, crispy lettuce chunks, juicy chicken slices, and the Caesar dressing. Gently stir until coated evenly.
06 -
Sprinkle on the garlic breadcrumbs, a hefty amount of Parmesan, and twists of black pepper. Serve immediately, or refrigerate for up to a few hours.
# Notes:
01 -
Homemade Caesar dressing? Whip up extra—it takes 1.5 cups.
02 -
You can prepare early and store it chilled for about 4 hours before eating.