Chicken Caesar Salad (Print Version)
# Ingredients:
01 -
2 garlic cloves, finely chopped.
02 -
8 ounces chopped Romaine hearts (about 3).
03 -
1 tablespoon butter, softened.
04 -
1 pound bowtie pasta (farfalle).
05 -
1 tablespoon olive oil for cooking.
06 -
Seasoning: salt and pepper.
07 -
About 1 1/2 cups of creamy Caesar dressing.
08 -
Freshly grated Parmesan cheese for finishing.
09 -
1 pound chicken breasts, boneless and skinless.
10 -
1/2 cup crispy Panko crumbs.
# Instructions:
01 -
Cook bowtie pasta in salty boiling water until it’s just cooked through. Cool it down with a quick rinse under cold tap water.
02 -
In a hot pan, melt butter and stir in minced garlic. Mix in breadcrumbs with salt and pepper. Stir around until they turn golden and fragrant. Remove to cool.
03 -
Season both sides of the chicken with pepper and salt. Heat oil in a skillet and cook each side for around 4 minutes. Let it rest for a bit before slicing into strips.
04 -
Start by preparing a big pot filled with salty water. Bring it to a strong boil to save time for the pasta later.
05 -
Toss together the cooked pasta, lettuce, Caesar dressing, and chicken slices. Sprinkle breadcrumbs and Parmesan on top. Eat immediately, or let it chill a few hours before serving.
# Notes:
01 -
Tastes best made fresh.
02 -
Use store-bought rotisserie chicken to save time.
03 -
Crunchy breadcrumbs stay nicer if stored separately until eating.
04 -
Add the lettuce at the end so it doesn't wilt.
05 -
Perfect for warm weather dining.
06 -
Make all the parts ahead and store until ready to combine.