Ingredients
Scale
- 1 large romaine lettuce heart
- 1–2 chicken breasts
- 6 oz uncooked rotini pasta (gluten-free optional)
- ½ cup sliced red onions
- 1 cup creamy Caesar dressing
- Fresh Parmesan cheese (to taste)
- Cracked black pepper (to taste)
Instructions
- Cook the pasta according to package instructions.
- Grill the chicken until fully cooked and slightly charred.
- Chop the lettuce into bite-sized pieces and thinly slice the red onion.
- Drain the cooked pasta and slice the grilled chicken into thin strips.
- In a large bowl, combine lettuce, chicken, pasta, and red onion.
- Toss with creamy Caesar dressing until evenly coated.
- Garnish with fresh Parmesan cheese and cracked black pepper.
Notes
- Store leftovers in the fridge for up to 3 days.
- Rotini pasta works best, but you can substitute with other short pasta shapes.
- You can prepare ingredients ahead of time and assemble just before serving.
- Anchovy paste is optional in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg