Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Pasta Salad
01 -
16 oz bowtie, rotini, penne, or other medium pasta
02 -
4 hearts of Romaine lettuce, chopped into 1-inch pieces (6 cups)
03 -
1 pint cherry tomatoes, halved
04 -
1 orange bell pepper, chopped
05 -
2 cups croutons
06 -
½ cup freshly shredded Parmesan cheese, adjust to taste
→ Blackened Chicken
07 -
2 large chicken breasts
08 -
2 tablespoons unsalted butter
09 -
2 tablespoons olive oil
10 -
1 ½ teaspoons smoked paprika
11 -
1 ½ teaspoons garlic powder
12 -
1 ½ teaspoons onion powder
13 -
1 teaspoon salt
14 -
1 teaspoon dried oregano
15 -
1 teaspoon dried thyme
16 -
½ teaspoon pepper
17 -
¼ to ½ teaspoon cayenne pepper
→ Caesar Dressing
18 -
8 whole anchovy fillets, blotted dry
19 -
1 cup sour cream
20 -
½ cup mayonnaise
21 -
¼ cup lemon juice
22 -
2 teaspoons Dijon mustard
23 -
2 teaspoons balsamic vinegar
24 -
2 teaspoons Worcestershire sauce
25 -
4 garlic cloves, finely minced
26 -
½ teaspoon salt, more to taste
27 -
½ teaspoon pepper, more to taste
28 -
⅔ cup finely grated Parmesan cheese
29 -
Milk as needed to thin the dressing
# Instructions:
01 -
Mince anchovies, mash into a paste using the side of a knife. Combine with sour cream, mayonnaise, lemon juice, Dijon mustard, balsamic vinegar, Worcestershire sauce, garlic, salt, and pepper in a mixing bowl. Mix until smooth, then stir in Parmesan. Refrigerate until use.
02 -
Slice chicken fillets horizontally to create 4 pieces. Cover with plastic wrap and pound to ½-inch thickness. Mix seasonings in a bowl. Pat chicken dry, coat with olive oil, and season both sides. Heat butter and olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until internal temperature reaches 160°F. Let rest for 5 minutes before chopping.
03 -
Prepare pasta in salted water as per package instructions until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.
04 -
In a large bowl, combine pasta, tomatoes, bell pepper, and half of the dressing. Refrigerate separately from remaining dressing. When ready to serve, add Romaine lettuce, croutons, and remaining dressing, thinned with milk if necessary. Toss well and garnish with Parmesan cheese and cracked pepper.
# Notes:
01 -
For a milder Caesar dressing, substitute anchovies with 1 teaspoon anchovy paste.