Ensalada de pasta César con pollo (sin gluten, sin lactosa)

Ingredientes

• 2 boneless, skinless chicken breasts
• 1 teaspoon chicken seasoning
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil, for cooking
• 3 cups cooked gluten-free penne pasta
• 1 head romaine lettuce
• 2 slices gluten-free bread, cubed
• 2 tablespoons extra virgin olive oil, for cooking croutons
• 1/4 cup dairy-free parmesan cheese, shaved, for topping
• 1/4 cup dairy-free Parmesan, grated
• 1/4 cup mayonnaise
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon Dijon mustard
• 5 anchovy fillets
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• Pinch of salt and pepper

Preparación

1. 1

   Season Chicken: Slice each chicken breast lengthwise into thinner cutlets. Season both sides with chicken seasoning and salt.

2. 2

   Pan Fry Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 minutes on the first side, then flip and cook for 3 minutes on the second side. Once cooked through, transfer to a plate and let it rest for 10 minutes before slicing as this allows the juices to redistribute so the chicken stays tender and juicy rather than dry.

3. 3

   Combine Dressing Ingredients: In a high-speed blender, combine grated dairy-free Parmesan, mayonnaise, gluten-free Worcestershire sauce, a pinch of salt and pepper, Dijon mustard, and anchovy fillets.

4. 4

   Blend Until Creamy: Blend until smooth and creamy.

5. 5

   Cut Chicken: Cut the rested chicken into cubes.

6. 6

   Combine Lettuce, Chicken, Pasta & Dressing: Tear the romaine leaves by hand and place them in a large bowl. Add the chicken and pasta, then pour in half of the dressing.

7. 7

   Toss Until Coated: Toss everything together until well coated.

8. 8

   Garnish & Serve: Cube the bread slices, toast in olive oil until golden and crisp, and scatter over the salad just before serving. Top with shaved gluten-free parmesan and extra dressing, if desired.