Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad
Ingredients
- 2 skinless, boneless chicken breast halves
- 1/2 lb (225 g) farfalle
- 1 head romaine lettuce, thinly sliced
- 8 slices bacon, cooked and broken into pieces
- 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
- 2 tbsp (30 ml) lemon juice
- 1 tbsp capers, finely chopped
- 1 egg yolk
- 1 tsp (5 ml) anchovy paste
- 1 tsp (5 ml) Dijon mustard
- 1 clove garlic, finely chopped
- 1/2 cup (125 ml) canola oil
- Salt and pepper
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the chicken for about 15 minutes, or until fully cooked, turning it halfway through. Season with salt and pepper. Set aside on a plate to cool. Cover and refrigerate until fully chilled, about 1 hour. Slice the chicken into strips. Set aside.
- Meanwhile, in a pot of salted boiling water, cook the pasta
- al dente. Drain and rinse under cold running water. Oil lightly. Set aside.
Chicken Caesar Pasta Salad