Description
A protein-packed, bold-flavored salad combining grilled chicken, al dente rotini pasta, crisp romaine, and a creamy Caesar dressing. The dish balances crunch, creaminess, and zesty lemon-Parmaesan tang without sacrificing texture or flavor.
Ingredients
2 (6 oz each) chicken breast
6 cups chopped romaine lettuce
8 oz (225g) rotini pasta (gluten-free option available)
1 cup (240ml) Caesar dressing (store-bought or homemade)
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
2 tbsp extra virgin olive oil
1 lemon (fresh juice preferred)
Instructions
Season chicken breasts with salt and pepper
Heat olive oil in a skillet over medium-high heat until shimmering
Cook chicken 4–5 minutes per side until 165°F (74°C), then let rest 5 minutes before slicing
Boil a large pot of salted water (1 tbsp salt per gallon), add pasta, and cook 8–10 minutes until al dente
Drain pasta and rinse briefly to stop cooking
Transfer to a large mixing bowl and let cool slightly
Chop romaine and add to pasta bowl
Flake cooked chicken into bite-sized pieces
Remove 1/4 cup dressing for an optional drizzle
Toss all ingredients together until evenly coated
Sprinkle additional Parmesan and fresh lemon juice just before serving
Notes
Chicken can be subbed with tofu or shrimp
Use butter lettuce for a softer texture
Add croutons made from day-old bread for extra crunch
Chicken can be grilled instead of pan-cooked, but baking works too
Dressing will keep in the fridge for 3–4 days
For vegan, use nutritional yeast and ensure dressing is vegan
Pre-chop romaine and store in an airtight container for up to 2 days
Skip added oil if using dressing with sufficient creaminess
Nutrition
- Serving Size: 1 salad serving
- Calories: 500
- Sugar: 2g
- Sodium: 3000mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 37g