Chicken Caesar Pasta Salad
This chicken Caesar pasta salad is the best summer side dish, with crisp greens, juicy grilled chicken, and tender fusilli paste tossed with a homemade Caesar dressing.
Servings: 6 servings
Ingredients
For the Salad
- 1 pound multi-color fusilli pasta
- 6 cups chopped Romaine Lettuce
- 1 pound grilled chicken breasts sliced or cut into bite-size pieces
- grated parmesan cheese for garnish
For the Light Caesar Dressing
- ½ cup Non-Fat Plain Yogurt (I use Dannon)
- 1½ tablespoons dijon mustard
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon water add 1 more tablespoon for a thinner consistency
- 2 tablespoons grated parmesan cheese
- salt and fresh ground black pepper to taste
Instructions
- Boil the pasta. Cook pasta according to the directions on the package; rinse, drain, and completely cool.
- Assemble the salad. Meanwhile, layer the chopped lettuce on a large, shallow plate. Add cooked pasta over the lettuce and top with sliced grilled chicken; set aside.
- Make the dressing. Prepare the dressing by combining all ingredients in a blender. Blend until creamy and smooth. If it's too thick, add water, about a tablespoon at a time, until you reach the desired consistency. Taste for salt and pepper and adjust accordingly.
- Dress the salad and serve. Drizzle the dressing over the salad. Garnish with grated parmesan cheese, and serve.
Notes
- Add cherry tomatoes, cucumber slices, or avocado chunks for extra textures and flavors.
- Provide additional Caesar dressing on the side for people who prefer a more robust flavor.
- Top with croutons for added crunch and texture.
Nutrition
Calories: 300kcal | Carbohydrates: 41g | Protein: 25g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 50mg | Sodium: 149mg | Potassium: 558mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4130IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1.4mg
