Ingredients
12 oz rotini pasta (about 3 cups uncooked)
2 boneless, skinless chicken breasts (6 oz each)
4 cups chopped romaine lettuce
1/2 cup grated Parmesan cheese
1/4 cup Caesar dressing (store-bought or homemade)
1 tbsp fresh lemon juice
2 cloves garlic (minced)
2 tbsp olive oil
1 tsp anchovy paste
1/2 tsp salt
1/4 tsp black pepper
1 cup croutons
2 tbsp chopped fresh Parmesan (optional garnish)
Instructions
Cook rotini according to package instructions until al dente. Drain and set aside.
In a bowl, whisk Caesar dressing, lemon juice, garlic, olive oil, anchovy paste, salt, and pepper until smooth.
Toss warm pasta with 2 tbsp of the dressing to coat.
Grill or bake chicken breasts (375°F/190°C) with olive oil, garlic, and herbs (e.g., oregano, thyme) for 6-8 minutes per side. Rest 5 minutes before slicing into strips.
In a large bowl, combine pasta, romaine, sliced chicken, croutons, grated Parmesan, and remaining dressing. Toss gently. Chill 15 minutes before serving.
Refrigerate leftovers in airtight containers for up to 4 days.
Notes
Substitute anchovy paste with 1 tbsp soy sauce for umami flavor. For a dairy-free option, omit Parmesan or use nutritional yeast.
Pre-cook chicken and pasta ahead for meal prep.
Adjust dressing quantity to taste; add more lemon juice for brightness.
Store croutons in a separate container to maintain crunch.
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Tossing/Greiling
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 140mg