• Jenn Clayton

Chicken Caesar Pasta Salad

The BEST version of chicken Caesar salad because there's pasta too!!

Photo from averiecooks.com


EASY, ready in 20 minutes!! Makes a big batch so perfect for a family!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 1 tablespoon olive oil

  • 1 pound boneless skinless chicken breasts, diced into bite-sized pieces

  • 1 teaspoon kosher salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

  • 1 package Fiber Gourmet pasta- to order: https://www.netrition.com/cgi/goto.cgi?aid=4549

  • one 10-ounce bag Romaine lettuce, or as desired

  • 2/3 cup diced tomatoes (I used Roma; another variety of halved cherry or grape tomatoes may be substituted)

  • 3/4 cup light Caesar dressing- I used Bolthouse Farms

  • 2 tablespoons balsamic vinegar (red wine vinegar may be substituted)

  • 2/3 cup grated Parmesan cheese

  1. To a large skillet, add the olive oil, chicken, season with salt and pepper, and saute for about 7 minutes, or until chicken is cooked through; stir and flip intermittently to ensure even cooking.

  2. While chicken is sautéing, cook pasta according to package directions, drain, and add to a very large bowl.

  3. Add the cooked chicken to the pasta bowl, the lettuce, tomatoes, slowly add the Caesar dressing (you can always add more but can't remove it so add slowly), balsamic, Parmesan and toss well to combine and coat evenly.

  4. Taste, and if desired, add more salt, pepper, dressing, Parm, etc. to taste and either serve immediately, or at room temp, or chill before serving. Recipe looks it’s best in the first 12-24 hours of making it when stored airtight in the fridge, but tastes just fine for up to 5 days.

8 Servings:

4 points (blue & purple)

6 points (green)

185 Calories


Recipe inspiration from averiecooks.com






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