Ingredients
Scale
- For the Salad:
- 8 oz pasta (penne, fusilli, or farfalle work well)
- 2 cups cooked chicken breast (shredded or diced)
- 3 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- ½ cup grated Parmesan cheese
- Optional: croutons or crispy chickpeas for crunch
- For the Dressing:
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (or sour cream for richness)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic (minced)
- Salt and pepper to taste
- Optional: 1–2 anchovy fillets (finely minced) or ½ tsp anchovy paste
Instructions
- Cooking the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking.
- Preparing the Chicken: Use leftover grilled or baked chicken, or cook fresh chicken by seasoning with salt, pepper, and garlic powder, then grilling, baking, or pan-searing until fully cooked. Let cool slightly before shredding or dicing.
- Making the Dressing: In a mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovies (if using). Season with salt and pepper to taste. Adjust seasoning and consistency as needed.
- Assembling the Salad: In a large bowl, combine the cooked pasta, chicken, romaine lettuce, cherry tomatoes, and Parmesan cheese. Drizzle the dressing over the top and toss gently to combine. Add croutons or crispy chickpeas just before serving for added texture.
Notes
- For a gluten-free option, use gluten-free pasta or substitute with quinoa or rice.
- Vegan alternative: Use plant-based chicken substitutes, dairy-free Caesar dressing, and nutritional yeast instead of Parmesan.
- Storage tip: Store in an airtight container in the fridge for up to 3 days. Keep dressing separate if possible to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish/Salad
- Method: No-Cook Assembly
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (1/4th of the recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg