6 March, 2022
Grilled Caesar Chicken Salad
Grilled Chicken Caesar Pasta Salad
Ingredients
- 2 ¼ cups of Hellmann’s mayonnaise
- ¾ cup grated Pecorino Romano cheese
- 3 ea. tbsps. fresh lemon juice
- 1 ½ ea. tbsp. Worcestershire sauce
- 3 ea. minced garlic cloves
- 9 ea. tbsps. extra-virgin olive oil
- 6 – 8 oz. boneless, skinless chicken breasts
- 2 ea. romaine lettuce hearts chopped
- salt and pepper
- 3 ea. ripe tomatoes
- 5 ea. tbsps. Butter
- ¾ tbsp. salt
- ¾ tsp. pepper
- 1 ea. pound pasta (penne, fusilli, gemelli, or tubular pasta)
Instructions
- Bring 4 ea. QTS of water to a boil in a large pot. Add pasta and 1 ea. tbsp. salt and cook stirring often until al dente (cooked but still firm). Drain pasta, rinse under cold water until cool, then drain again.
- Whisk mayonnaise, Pecorino Romano (Parmesan), lemon juice, Worcestershire sauce, garlic, salt, pepper together in a large bowl. Slowly whisk in olive oil until thoroughly mixed.
- Put butter into a non-stick skillet and place the burner on high. As soon as butter is melted, place chicken into the skillet. Turn chicken frequently for approximately 5 – 6 minutes until chicken is thoroughly browned on each side. Turn heat to medium and continue to cook, turning frequently, until chicken is thoroughly cooked (approximately an additional 8 – 10 minutes).
- Remove chicken and set aside.
- Once cooled, cut chicken into thin strips and then into bite size portions.
- Place chopped romaine into a large bowl, add a portion of sauce and toss to thoroughly coat.
- Place pasta in a bowl, add a portion of sauce and toss to thoroughly coat.
- Cut tomatoes in ⅛ sections.
- Place coated romaine on the bottom of plate, cover with coated pasta, place portion of grilled chicken over pasta, line outside of plate with tomatoes, coat with finely shredded Parmesan cheese.