Ensalada de pasta con pollo al César

Ingredientes

• 3 Chicken Breasts (cooked and chopped)
• 1-2 Tablespoons Salt
• 8 oz Cavatappi (or rotini pasta, cooked)
• 1 Bag Caesar Croutons (5oz, *include the crumbs!)
• 1/2 Romaine Lettuce (large, chopped)
• 1/2 Cup Parmesan Cheese (or more, shavings to taste )
• 1/3 Cup Mayonnaise
• 1/4 Cup Plain Greek Yogurt
• 1/2 Lemon (juiced)
• 1 Tablespoon Champagne vinegar
• 1 Tablespoon Dijon Mustard
• 2 teaspoons Worcestershire Sauce
• 2 Cloves Garlic (grated)
• 1/2 Cup Parmesan Cheese (grated, (from the can is best))
• Salt and Black Pepper

Preparación

1. 1

   In a large pot fill with water, and place over medium high heat. While waiting for it to boil start the chicken. To make the chicken, follow our how to cook chicken in a pan, set aside for 5 minutes then chop. Set aside in fridge.

2. 2

   Add kosher salt to season the boiling water, a good tablespoon or two. Cook the pasta until OVERCOOKED. Drain then rinse with cold water and set in a bowl in the fridge.

3. 3

   Meanwhile, make the dressing by whisking everything together and season with salt and pepper to taste, I generally only add pepper thanks to the salty cheese. Set in the fridge.

4. 4

   Chop the lettuce and shave the parmesan.

5. 5

   To assemble: Add the pasta, chicken, romaine and shavings of parm and toss with the dressing. Add in the croutons and toss again. Serve within the hour, allowing to rest in the fridge if you need to wait.