Fact: Chicken Caesar Salad is so much better when you add al dente Barilla pasta to it. Don't believe us? Try this recipe for this Chicken Caesar Barilla Pasta Salad--you'll have a new appreciation for the word "salad." Plus, pasta is a healthy compex carbohydrate that keeps you fueled for longer, so you'll be energized to take on your day!
Ingredients
6 Number of Servings
For the salad: • 1 box Barilla Penne • 2 chicken breasts, cubed • 1 cup pancetta or 250 g chopped bacon • 15-20 cherry tomatoes, halved • 4 mini cucumbers, cubed • 1 head romaine lettuce, chopped • 2 cups baguette bread, torn in small cubes • Parmesan shavings, to taste • ¼ cup olive oil • Freshly ground salt and pepper
For the creamy Caesar dressing: • 1 garlic clove • 3 tbsp capers • 1 tsp Dijon mustard • ½ tsp Worcestershire sauce • 1 cup mayonnaise • ½ cup grated parmesan • ⅓ cup milk • 1 tbsp olive oil • Lemon juice, to taste • Freshly ground salt and pepper
In a pot of salted boiling water, cook Barilla Penne pasta al dente. Drain and let cool.
In a skillet, cook the pancetta at medium heat for about 3 minutes. Once browned, add chicken cubes, season with salt and pepper, and continue cooking for about 5 minutes or until the chicken is cooked through. Remove from heat and let cool.
In the same skillet, brown Baguette bread cubes in ¼ cup of olive oil while stirring for about 4 minutes. Add more olive oil if needed. For crispier croutons, finish cooking in the oven at 350°F for a few minutes. Once ready, remove from the oven and let cool.
Once everything is ready, in a salad bowl, combine pasta with chicken, pancetta, tomatoes, cucumbers, romaine lettuce, croutons and dressing, and mix well.
Top with parmesan shavings.
For the creamy dressing:
In a mortar, puree garlic and capers.
While stirring, add Dijon mustard, Worcestershire sauce, lemon juice and olive oil.
Transfer in a bowl and mix with the parmesan, mayonnaise and milk. Season with salt and pepper.
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