Ingredients
Pasta and Protein
- 6 ounces penne pasta
- 1 pound boneless skinless chicken breasts, grilled and chopped
Vegetables and Greens
- 4 cups Romaine lettuce, chopped
- 1/2 medium cucumber, chopped
- 1 carrot, shredded
- 1/4 cup green onion, thinly sliced
- 2 cups cherry tomatoes, halved
Dressing and Toppings
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup croutons (optional)
- Caesar salad dressing, to taste
Instructions
- Cook the pasta: Cook the penne pasta according to the package directions until al dente. Drain the pasta well and set it aside to cool to room temperature.
- Prepare the chicken: Grill the boneless skinless chicken breasts until fully cooked through and juices run clear. Once cooled, chop the chicken into small, bite-sized chunks.
- Assemble the salad: In a large mixing bowl, combine the grilled chicken pieces, cooled penne pasta, chopped Romaine lettuce, chopped cucumber, shredded carrot, sliced green onion, and halved cherry tomatoes. Add the freshly grated Parmesan cheese and croutons if using.
- Add the dressing and toss: Drizzle your desired amount of Caesar salad dressing over the salad ingredients. Toss gently but thoroughly to evenly coat all components with the dressing. Serve immediately or chill before serving for even more refreshing flavors.
Notes
- For a lighter option, use a low-fat Caesar dressing or reduce the amount of dressing.
- Grilling the chicken adds a smoky depth to the salad, but you can also bake or pan-sear if preferred.
- Croutons add a delightful crunch but can be omitted for a gluten-free version.
- Make sure the pasta is fully cooled before tossing with dressing to prevent wilting the lettuce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
