Ingredients
2 whole chicken breasts, skinless boneless
¾ tsp salt
¾ tsp ground pepper
¾ tsp garlic powder
1 tbsp olive oil
8 oz. dry penne pasta
1½ cup croutons
3 cups romaine lettuce, chopped
¾ cup Caesar dressing
⅓ cup parmesan cheese, grated
Instructions
- Season the chicken breasts with salt, garlic powder, and pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
- Let the chicken cool for a few minutes, then cut it into cubes.
- Cook the pasta according to the package instructions, drain, and set aside to cool.
- In a large mixing bowl, combine the chicken cubes, pasta, croutons, chopped romaine lettuce, Caesar dressing, and grated parmesan. Toss until well mixed.
- Transfer the salad to a serving bowl and serve immediately.
Notes
- For a faster option, use store-bought rotisserie chicken and shred it.
- Feel free to use any type of pasta such as fusilli, farfalle, or rotini.
- Substitute Caesar dressing with ranch or balsamic vinaigrette for a different flavor.
- This salad is best served fresh, but leftovers can be stored for up to 2 days in an airtight container.
- To prevent wilting, add lettuce just before serving.
- If making ahead, store chicken and pasta separately and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg
