Ingredients
For the Salad:
- 2 chicken breasts, grilled and sliced
- 8 oz penne pasta, cooked and cooled
- 4 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/3 cup Parmesan cheese, grated
- 1/4 cup croutons (optional, for crunch)
- 1/4 cup fresh parsley, chopped
For the Caesar Dressing:
- 1/2 cup Caesar dressing (homemade or store-bought)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Instructions
1. Cook the Pasta
- Boil penne pasta according to package instructions.
- Drain and rinse under cold water to stop cooking. Set aside.
2. Grill the Chicken
- Season chicken breasts with salt, pepper, and garlic powder.
- Grill over medium-high heat for 4-5 minutes per side, until cooked through.
- Let rest for a few minutes, then slice into bite-sized pieces.
3. Make the Caesar Dressing
- In a bowl, whisk together Caesar dressing, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and black pepper.
- Adjust seasoning if needed.
4. Assemble the Salad
- In a large bowl, combine romaine lettuce, cooked pasta, cherry tomatoes, cucumber, and grilled chicken.
- Drizzle with Caesar dressing and toss gently.
- Sprinkle with Parmesan cheese, croutons, and fresh parsley.
Notes
Storage Tips
- Keep leftovers refrigerated for up to 3 days.
- Store the dressing separately to keep the salad fresh.