This dinner was SO good. Honestly, I could have done without the lettuce and just gone face first into that pasta. But the lettuce added a nice green, fresh touch.
The dressing is a homemade caesar which is the only way to go in my opinion. I can’t imagine myself ever going back to store-bought for many reasons. Homemade tastes so much better, and I know exactly what goes into it. Here’s the recipe:
- ½ cup mayonnaise
- ½ plain Greek yogurt
- 1/3 cup sour cream
- 1 large garlic clove, pressed or microplaned
- 2 tablespoons lemon juice
- 2 heaping teaspoons anchovy paste (but this can really be to taste)
- 1 teaspoon Worcestershire sauce
- Mix all ingredients together in a bowl and place in the refrigerator for at least 2 hours
It’s important to let the dressing sit in the refrigerator so all the flavors can blend together and taste cohesive. The anchovy paste will really melt into the sour cream, greek yogurt and mayonnaise and permeate them so the flavor and saltiness of anchovies is all throughout the dressing.
For the rest of the salad:
- 1 pound brown rice pasta (preferably farfalle or penne)
- 1 head of Romaine
- 1 pint grape or cherry tomatoes
- Green onion
- ½ cup shredded Parmesan cheese
- 1 small chicken breast per person, sliced
- Croutons (optional)
- Cook chicken any way you like, but grilling it is my favorite. It adds another depth of flavor to the salad.
- Cook the pasta according to the directions on the box
- Chop the romaine.
- Toss the pasta, chicken, tomatoes, and Parmesan with the dressing.
- Serve over chopped romaine and top with more cheese and dressing if desired.
It’s important not to toss the romaine in with the pasta and dressing because there won’t be good leftovers, which let’s get real, is super important. The lettuce will get wilted and soggy and gross. So doing it separately will ensure that you can eat this dish for days after you make it. This also makes it GREAT for weekly meal prep to have and eat all week.