This dish was included in the Iron Chef Moms Challenge. Please visit today’s post to get the scoop on the contest. Don’t forget to visit Meredith’s entry too!
Caesar Chicken Pasta Salad
1 pound chicken (about three small breasts)
½ pound penne pasta (This ingredient is available this week at Aldi. If it isn’t at your store, you can substitute with elbow macaroni)
1 romaine heart, chopped
½ pint cherry or grape tomatoes
1/3 cup Caesar dressing
A sprinkle of Parmesan cheese on top
Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. This can be served with a little sprinkle of Parmesan cheese.
Amy’s Notes- Because I wanted plenty of food for leftovers, I actually cooked the entire box of pasta and kept all the other ingredients the same. This stretched the dish further and we have enough for four more lunches. Additional dressing can be added to leftovers to keep pasta from tasting dried out. Basically, for forty more cents you can feed another four people! That makes this a great dish to entertain with!