Description
A delightful blend of hearty pasta, tender chicken, crisp romaine, and a tangy dressing, perfect for potlucks and family dinners.
Ingredients
- 12 oz short pasta (penne, rotini, or bowties)
- 2 cups cooked, shredded chicken (seasoned and cooked through)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons (store-bought or homemade)
- 1/4 cup capers or sliced cucumbers (optional)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 to 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain, rinse under cold water, and toss with olive oil.
- Prepare the chicken: Use poached, roasted, or pan-seared chicken breasts seasoned with salt, pepper, and paprika. Let cool and shred or slice into bite-sized pieces.
- Make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, garlic, Dijon, Worcestershire sauce, and olive oil. Adjust seasoning.
- Assemble: In a large bowl, combine cooled pasta, shredded chicken, romaine, cherry tomatoes, and Parmesan. Pour most of the dressing over the salad and toss until coated.
- Finish and serve: Top with croutons before serving. Sprinkle extra Parmesan and black pepper. Chill for 20-30 minutes for flavors to meld.
Notes
Dress conservatively to avoid sogginess. Store croutons separately to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American