Name: Chicken Caesar Pasta Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 skinless, boneless chicken breast halves; 1/2 lb (225 g) farfalle; 1 head romaine lettuce, thinly sliced; 8 slices bacon, cooked and broken into pieces; 1/2 cup (35 g) grated Parmigiano-Reggiano cheese; 2 tbsp (30 ml) lemon juice; 1 tbsp capers, finely chopped; 1 egg yolk; 1 tsp (5 ml) anchovy paste; 1 tsp (5 ml) Dijon mustard; 1 clove garlic, finely chopped; 1/2 cup (125 ml) canola oil; Salt and pepper

Preparation

Salad

Preheat the grill, setting the burners to high. Oil the grate.
Grill the chicken for about 15 minutes, or until fully cooked, turning it halfway through. Season with salt and pepper. Set aside on a plate to cool. Cover and refrigerate until fully chilled, about 1 hour. Slice the chicken into strips. Set aside.
Meanwhile, in a pot of salted boiling water, cook the pasta al dente. Drain and rinse under cold running water. Oil lightly. Set aside.

Mayonnaise

In a bowl, whisk (or blend in a small food processor) the lemon juice, capers, egg yolk, anchovy paste, mustard and garlic. Drizzle in the oil while whisking continuously until smooth and creamy. Season with salt and pepper. Refrigerate.
In a bowl, gently toss the pasta, lettuce, chicken and mayonnaise. Sprinkle with the bacon and cheese. Adjust the seasoning.

Comment

Deborah G.

5 stars July 25th, 2012

I loved this recipe! If you like chicken caesar salad you will love this. The dressing is wonderful and would go on other greens as well. I had a little left over and was going to pitch it but my honey said to keep it and he would have it for lunch. It still was good the next day even with the lettuce!!