Ingredients

• 1 large head romaine lettuce, chopped into 1 inch size pieces

• 2 cooked chicken breasts, cut into 1 inch size pieces

• 1 pound rotini pasta

• 1 cup Italian seasoned croutons

• ⅓ cup shaved parmesan cheese

Caesar Dressing

• 1 cup mayonnaise

• 2 teaspoons Dijon mustard

• 2 tablespoons lemon juice

• 1 teaspoon anchovy paste

• 1 teaspoon minced garlic

• 1 teaspoon Worcestershire sauce

• ⅓ cup finely grated parmesan cheese

• Salt, to taste

• Black pepper, to taste

Steps

For the dressing

1. Add 1 cup of mayonnaise to a 2 cup size measuring cup followed by 2 teaspoons of Dijon mustard, 2 tablespoons of lemon juice, 1 teaspoon of anchovy paste, 1 teaspoon minced garlic, 1 teaspoon of Worcestershire sauce, ⅓ cup of grated parmesan cheese, a dash of salt, and plenty of black pepper to taste 

2. Whisk the ingredients together until thoroughly combined to make the caesar dressing

Making the salad

3. Wash, dry, and chop 1 large head of romaine lettuce into 1 inch size pieces, enough so you have 4 to 5 cups worth of lettuce

4. Transfer the chopped lettuce to a large mixing bowl

5. Chop 2 cooked chicken breasts into 1 inch size pieces and place in the bowl with the lettuce

6. Add 1 pound of rotini pasta to a large pot of boiling water

7. Stir the pasta so it doesn’t stick and cook for a minute less than al dente, according to the packaging directions

8. Drain the water from the pasta

9. Run cool water all over the hot pasta to prevent it from cooking further

10. Add to cooled drained pasta to the salad bowl

11. Thoroughly toss the chopped lettuce, chicken and pasta to combine

12. Add 1 cup of Italian seasoned croutons to the salad and toss again to incorporate 

13. Pour the prepared caesar dressing all over the salad and mix again so all the dressing is distributed 

14. Top with some of the shaved parmesan cheese and serve and enjoy!

Click here for printer friendly version