Ingredients
6 oz rotisserie chicken, shredded
8 oz rotini or penne pasta, cooked to al dente
4 cups chopped romaine lettuce
1 cup croutons
1/2 cup Caesar salad dressing
1/4 cup freshly grated parmesan cheese
1 teaspoon lemon juice
1 clove garlic, minced (optional, for extra flavor)
Instructions
Preheat oven if croutons need to be refreshed on a baking sheet at 350°F (175°C) for 5 minutes.
Cook pasta in salted boiling water until al dente, then drain and set aside.
Shred the cooled rotisserie chicken into bite-sized pieces.
In a large mixing bowl, combine the warm pasta, romaine, and croutons.
Add the shredded chicken, Caesar dressing, and lemon juice. Toss to evenly coat.
Top with freshly grated parmesan cheese. Add minced garlic if using.
Chill for at least 10 minutes before serving.
Notes
Use store-bought Caesar dressing that’s free from anchovies (halal-friendly). Substitute croutons with toasted bread cubes if needed. This dish can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days.
For a lighter version, use a low-fat Caesar dressing and reduce the parmesan cheese.
- Prep Time: 15
- Cook Time: 10
- Category: Quick Chicken
- Method: Mixing
- Cuisine: American Italian
- Diet: Dairy-Free (optional; use vegan croutons and check dressing) Gluten-Free (use GF pasta and GF croutons)
Nutrition
- Serving Size: 1 serving (1 1/2 cups)
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg