Pesto Chicken Caesar Pasta Salad

Ingredients

• 12 oz shellbows pasta (or short-cut pasta shape of choice)
• 1 lb boneless, skinless chicken breasts
• 1 tbsp extra-virgin olive oil (for grilling chicken and toasting panko)
• 3 tbsp pesto (for marinating chicken)
• 0.5 cup panko breadcrumbs (toasted until crispy)
• 6 cup romaine lettuce (chopped)
• 0.33 cup Parmigiano-Reggiano cheese (grated, for assembly)
• 0.25 cup fresh basil leaves (chopped or torn)
• 0.5 cup plain full-fat Greek yogurt (for dressing)
• 0.25 cup mayonnaise (for dressing)
• 3 tbsp extra-virgin olive oil (for dressing)
• 2 tbsp pesto (for dressing)
• 2 tbsp fresh lemon juice (for dressing)
• 0.25 cup Parmigiano-Reggiano cheese (grated, for dressing)
• 3 anchovy fillets (for dressing)
• 2 garlic cloves (for dressing)
• 1 tsp Worcestershire sauce (for dressing)
• kosher salt and black pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the shellbows pasta according to package directions until al dente. Drain and set aside to cool slightly.

2. 2

   In a bowl or resealable bag, marinate the chicken breasts with 3 tablespoons of pesto and a drizzle of olive oil. Ensure the chicken is evenly coated.

3. 3

   Heat a grill pan or skillet over medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.

4. 4

   In a small skillet, heat a teaspoon of olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until they are golden brown and crispy. Remove from heat immediately to prevent burning.

5. 5

   Prepare the Pesto Caesar Dressing: In a blender or food processor, combine the Greek yogurt, mayonnaise, 3 tablespoons olive oil, 2 tablespoons pesto, lemon juice, 1/4 cup Parmesan cheese, anchovy fillets, garlic cloves, and Worcestershire sauce. Blend until completely smooth. Season with kosher salt and cracked black pepper to taste.

6. 6

   In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, chopped romaine lettuce, 1/3 cup grated Parmesan cheese, and fresh basil leaves.

7. 7

   Pour the Pesto Caesar Dressing over the salad ingredients and toss thoroughly until everything is well-coated.

8. 8

   Top the salad with the toasted panko breadcrumbs just before serving to maintain their crunch.

Notes

Using Greek yogurt in the dressing provides a protein and probiotic boost. For best results, toast the panko separately and add right before eating to keep them from getting soggy.

Nutrition per serving

• main
• pasta salad
• chicken salad
• pesto
• caesar salad
• summer
• lunch
• high-protein