Grilled chicken, rotini, bacon, and creamy Caesar dressing create a hearty, fresh pasta salad.
# Ingredient List:
→ Pasta
01 - 12 oz rotini pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, approximately 1 lb
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Bacon
07 - 4 slices bacon
→ Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)
→ Caesar Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced or 1 tsp anchovy paste (optional)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk, to adjust consistency
→ Toppings
20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste
# Directions:
01 - Boil rotini in salted water until al dente. Drain, rinse under cold water, and set aside.
02 - Brush chicken breasts with olive oil, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until cooked through. Rest for 5 minutes, then slice into bite-sized pieces.
03 - Cook bacon slices in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble when cool.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies (if using), minced garlic, and black pepper. Incorporate milk gradually until dressing reaches a creamy texture.
05 - In a large bowl, combine the cooked pasta, grilled chicken, bacon bits, cherry tomatoes, chopped romaine, and red onion if used.
06 - Pour Caesar dressing over the salad and toss thoroughly to coat all ingredients evenly.
07 - Garnish with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.
