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Chicken Caesar Pasta Salad with Bacon and Egg Recipe

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This recipe for Chicken Caesar Pasta Salad with Bacon and Egg, by , is from Michelle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Vititow

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces bite-sized pasta, cooked and rinsed with cold water
2 eggs, boiled and chopped
2 boneless, skinless chicken breasts
seasoned salt
6 slices bacon, cooked and chopped
1 bunch green onions, sliced
2 handfuls grape tomatoes, halved or quartered (depending on size)
1/2 cup Newman's Own Creamy Caesar salad dressing
1/2 cup low-fat plain yogurt

Directions:
Directions:
Lightly sprinkle chicken breasts with seasoned salt. Spray a skillet with cooking spray, and heat over medium-high heat. Cook chicken for about 7-8 minutes per side or until juices run clear and internal temperature reaches 160 degrees. Allow to cool slightly before dicing into bite-sized pieces.
While the chicken cooks, chop your green onions and tomatoes. (I also cook my bacon in the microwave during this step, but cook yours however you like.) Whisk together dressing and yogurt in a large serving bowl.
Gently stir all other ingredients into the salad dressing mixture until well coated. Enjoy immediately or refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins

 

 

 

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