Caesar Pasta Salad with Grilled Chicken
This Caesar pasta salad with grilled chicken tenderloins is the perfect summertime recipe. Light, healthy and delicious you’re going to fall in love with this easy to make dish.
Ingredients
Chicken
- 1 lb. chicken tenderloins
Marinade
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Caesar Dressing
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 teaspoons capers
- 2 teaspoons garlic, minced
- 1 teaspoon anchovy paste, or 1 anchovy minced
- 2 tablespoons lemon juice, fresh squeezed
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼-½ cup parmesan cheese, grated
Pasta Salad
- 6 ounces pasta cooked, al dente, drizzled with olive oil
- 2 heads romaine lettuce, washed and chopped small
- 2 hard boiled eggs, peeled and grated
- ¼ cup croutons, any flavor you enjoy
Equipment
- 1 ziplock bag
- 3 mixing bowls
- 1 pasta pot
- 1 colander
- 1 microplane grater
Instructions
- Add the chicken tenderloins to a Ziplock bag.
- Combine the marinade and pour it into the bag along with the chicken.
- Press the bag closed and toss the chicken in the marinade.
- Refrigerate for at least an hour.
- Remove the chicken from the refrigerator 20 minute before you’re ready to grill it.
- Preheat the grill to 475-500 degrees.
- Add foil to the grill for easy clean up.
- Add the tenderloins to the grill.
- Grill for 6-7 minutes.
- Reduce the heat to 400 and flip the tenderloins.
- Grill for another 6-7 minutes or until the internal temperature reaches 165 degrees.
- Remove the tenderloins from the grill. Set aside.
- Next, you’ll prepare your pasta according to the package. Al dente is best.
- Drain the water and drizzle the pasta with a touch of olive oil to prevent sticking.
- Then, you’ll prepare the dressing.
- Combine anchovy paste, minced garlic, capers, salt, black pepper, lemon juice in a small bowl. Crush the capers using a spoon, and mix everything until it’s well combined.
- Next, add the Dijon mustard, mayonnaise, Greek yogurt and grated parmesan cheese.
- Wash and chop two heads of romaine lettuce. Set aside.
- In a large bowl, add the chopped romaine, cooled and cooked pasta, croutons, two grated hard-boiled eggs and the Caesar dressing. Toss well. Add the grilled chicken on the side.
- Finish with cracked black pepper and shaved parmesan cheese.
Nutrition
Serving: 1serving, Calories: 684kcal, Carbohydrates: 28g, Protein: 40g, Fat: 47g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 178mg, Sodium: 961mg, Potassium: 1329mg, Fiber: 8g, Sugar: 5g, Vitamin A: 27492IU, Vitamin C: 18mg, Calcium: 242mg, Iron: 5mg