Description
A hearty, refreshing American pasta salad blending crisp romaine, smoky turkey bacon, and zesty lemon-garlic dressing. Perfect for make-ahead meals, this protein-packed dish skips mayo for a light, flavorful profile. The chicken is grilled to juiciness, and the crunch from bacon and vegetables adds texture.
Ingredients
1.5 pounds boneless, skinless chicken breasts
12 strips turkey bacon (instead of applewood-smoked)
6 cups romaine lettuce, chopped
12 ounces penne pasta
3 tablespoons olive oil
1/4 cup lemon juice
1 tablespoon minced garlic
Salt and pepper to taste
2 cups tomatoes, sliced
Instructions
Bring salted water to a boil in a large pot. Add penne pasta and cook al dente according to package instructions. Drain and toss with 1 tablespoon olive oil to prevent sticking.
Heat a skillet over medium-high heat. Cook turkey bacon until crispy, 6-8 minutes. Transfer to paper towels to drain; chop into 1/2-inch pieces.
In the same skillet with bacon grease, cook chicken until no longer pink. Let rest, then cube.
Whisk together lemon juice, minced garlic, salt, pepper, and remaining 2 tablespoons olive oil for dressing.
In a large bowl, combine pasta, chopped romaine, sliced tomatoes, and turkey bacon. Add dressing and mix well. Chill before serving.
Notes
Use shredded rotisserie chicken for convenience.
Replace romaine with spinach or mixed greens as needed.
Substitute turkey bacon with any halal-certified smoked turkey option.
Chill leftovers and store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg