Chicken Caesar Pasta Salad
Posted: Sun Oct 19, 2008 5:38 pm
Chicken Caesar Pasta Salad
With the addition of pasta, chicken, and plenty of garlic, the salad moves up the culinary ranks from an entree sidekick into a full-blown lunch, or even a light dinner. Summer picnickers bring your breath mints.
Ingredients:
2 boneless, skinless chicken breasts
1 lb. package extra-wide pasta noodles, cooked
1 head Romaine lettuce, chopped into 2-inch pieces
1 red onion, chopped
1 lb. mushrooms, thinly sliced
1 c. grated Parmesan cheese
Dressing:
1T anchovy paste
1/2 c. fresh garlic, chopped
3 T white wine vinegar
2 T. Dijon mustard
1 t salt
1 t black pepper
1/4 c. lemon juice
1 c. olive oil
1/2 c. vegetable oil
Preparation:
Grill chicken breasts until fully cooked; cut into pieces.
Cool cooked pasta under cold running water and drain well.
In a large bowl, combine chicken, pasta, lettuce, onion, mushrooms, and Parmesan cheese.
For dressing, combine anchovy paste, garlic, wine vinegar, mustard, salt, pepper, and lemon juice in a separate bowl using a hand mixer. Blend until garlic is pureed. Slowly add oils while still mixing.
Pour dressing over salad and mix well. Serves 8–10.
With the addition of pasta, chicken, and plenty of garlic, the salad moves up the culinary ranks from an entree sidekick into a full-blown lunch, or even a light dinner. Summer picnickers bring your breath mints.
Ingredients:
2 boneless, skinless chicken breasts
1 lb. package extra-wide pasta noodles, cooked
1 head Romaine lettuce, chopped into 2-inch pieces
1 red onion, chopped
1 lb. mushrooms, thinly sliced
1 c. grated Parmesan cheese
Dressing:
1T anchovy paste
1/2 c. fresh garlic, chopped
3 T white wine vinegar
2 T. Dijon mustard
1 t salt
1 t black pepper
1/4 c. lemon juice
1 c. olive oil
1/2 c. vegetable oil
Preparation:
Grill chicken breasts until fully cooked; cut into pieces.
Cool cooked pasta under cold running water and drain well.
In a large bowl, combine chicken, pasta, lettuce, onion, mushrooms, and Parmesan cheese.
For dressing, combine anchovy paste, garlic, wine vinegar, mustard, salt, pepper, and lemon juice in a separate bowl using a hand mixer. Blend until garlic is pureed. Slowly add oils while still mixing.
Pour dressing over salad and mix well. Serves 8–10.