Grilled Chicken Caesar Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound fusilli, penne, or other short, tubular pasta
Salt and pepper
1 ½ cups mayonnaise
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
6 tablespoons extra-virgin olive oil
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 romaine lettuce hearts (12 ounces), halved lengthwise through core
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Directions: |
Directions:1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta, rinse under cold water until cool, and drain again.
2. Whisk mayonnaise, Parmesan, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in 1/4 cup oil until incorporated. Add pasta and toss to combine. Season with salt and pepper to taste.
3. Brush chicken and lettuce with remaining 2 tablespoons oil and season with salt and pepper. Grill chicken and lettuce over hot fire until chicken is cooked through and lettuce is charred, about 5 minutes per side for chicken and 1 to 2 minutes per side for lettuce. Transfer chicken and lettuce to cutting board; tent chicken loosely with foil and let rest for 5 minutes. Roughly chop lettuce, toss with pasta, and transfer to platter. Slice chicken crosswise into 1/2-inch-thick slices and arrange on top of pasta. Sprinkle with extra Parmesan and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 Hour |
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