Caesar Chicken Barilla Pasta Salad

BY: FRÉDÉRIKE LACHANCE-BRULOTTE OF @FOLKSANDFORKS

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Beginner


Ingredients 6 Number of Servings

For the salad:
• 1 box (454 g) 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

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Instructions

  • For the salad:

    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.
  • Taste and adjust seasoning, if needed.
     
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