Juicy chicken, crisp lettuce, and pasta tossed in tangy Caesar dressing for a refreshing, satisfying bowl.
# What You'll Need:
→ Dressing
01 - 2 teaspoons Dijon mustard
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 teaspoons Worcestershire sauce
04 - 3/4 cup mayonnaise
05 - 2 teaspoons minced garlic
06 - 1 teaspoon anchovy paste
07 - 1/3 cup finely grated Parmesan cheese
08 - 1/4 teaspoon freshly ground black pepper
→ Salad
09 - 8 ounces uncooked rotini or penne pasta
10 - 2 Romaine lettuce hearts, chopped into 1-inch pieces
11 - 3 cups shredded rotisserie chicken or cooked, chopped chicken breasts
12 - 1 cup croutons, optional
13 - 1/4 cup shaved or grated Parmesan cheese
# Directions:
01 - In a medium mixing bowl, combine Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, anchovy paste, and black pepper. Whisk until the dressing is smooth, then fold in grated Parmesan cheese. Set aside.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 10 minutes. Drain the pasta and rinse with cool water to halt cooking. Transfer to a spacious serving bowl.
03 - Add chopped Romaine and shredded chicken to the cooled pasta. Pour the prepared dressing over the mixture and toss until all components are evenly coated.
04 - Add croutons if desired and mix gently. Sprinkle with additional Parmesan cheese and serve immediately or refrigerate covered until serving.
