CHICKEN CAESAR PASTA SALAD
DRESSING
2 teaspoons Dijon mustard (optional)
2 tablespoons FRESH lemon juice
2 teaspoons Worcestershire sauce
3/4 cup DUKE’S mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese
- In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined.
- Stir in the grated Parmesan cheese and 1/4 teaspoon pepper. Set dressing aside.
SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken pieces
Croutons (optional)
Parmesan cheese, for serving
- Bring a large pot of salted water to a boil.
- Add the pasta and cook 9-10 minutes.
- Drain the pasta and transfer it to a large serving bowl. (see note)
- Cut the Romaine hearts into 1-inch pieces and add them to the bowl.
- Add chicken pieces to the bowl.
- Add the prepared dressing and toss to combine.
- Add the croutons if using and garnish with Parmesan cheese.
- Serve immediately or refrigerate, covered, until ready to serve.
NOTE: I like to prepare the pasta in advance and chill it. If I prepare it beforehand I add a dab of avocado oil to toss it in after it’s drained.
