Ingredients
- 8 oz uncooked pasta (penne, fusilli, farfalle)
- 2 cups cooked chicken, shredded or diced
- 3 cups chopped Romaine lettuce
- ½ cup shredded Parmesan cheese
- ½ cup Caesar dressing (store-bought or homemade)
- Optional: ½ cup croutons or toasted breadcrumbs
Instructions
1. Cook pasta in salted water until al dente (about 1 minute less than package directions). Drain and rinse under cold water.
2. Meanwhile, prep chicken and Romaine lettuce.
3. In a large bowl, whisk together Caesar dressing, garlic, lemon juice, dijon mustard, Worcestershire sauce, and Parmesan (for homemade version).
4. Add cooled pasta, chicken, lettuce, and Parmesan. Toss gently to coat.
5. Sprinkle croutons or breadcrumbs on top if using.
6. Serve immediately or refrigerate 15–30 minutes to let flavors meld.
Notes
• Use rotisserie or leftover grilled chicken for convenience. • Rinsing pasta stops cooking and helps it absorb dressing. • Skip croutons if prepping ahead to prevent sogginess. • Want a lighter version? Use yogurt-based dressing. • Keeps well for up to 3 days—add fresh lettuce before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake / Toss
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 44mg