Chicken Caesar Pasta Salad
Ingredients
The salad
-
8
ounces
dry farfalle pasta
-
2
cups
rotisserie chicken breast, chopped or shredded
-
2
hearts
romaine lettuce, chopped
-
1.5
cups
cherry tomatoes, cut into halves
-
1
cup
garbanzo beans, drained and rinsed
-
¼
cup
Parmesan cheese, plus extra for serving
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
The dressing
-
1
clove
garlic
-
2
filets
anchovy
-
⅓
cup
low fat Greek yogurt
-
⅓
cup
Parmesan cheese
-
2
teaspoons
Dijon mustard
-
¼
cup
lemon juice
-
¼
teaspoon
sea salt
-
¼
teaspoon
black pepper
Instructions
- Make the dressing by blending garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice until smooth.
- Cook the farfalle pasta until al dente, then drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta, chopped chicken, romaine lettuce, cherry tomatoes, and garbanzo beans.
- Drizzle the dressing over the salad and toss until well combined.
- Top with extra Parmesan cheese and black pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
328
Total fat
6g
Total carbohydrates
39g
Total protein
28g
Sodium
564mg
Cholesterol
48mg
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