Ingredients
Scale
- 2 cups cooked rotini or penne pasta, cooled
- 3 cups romaine lettuce, chopped
- 2 grilled chicken breasts, sliced or cubed
- 1 cup croutons
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
Dressing Ingredients (Homemade Option):
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp anchovy paste (optional)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cook and cool pasta according to package instructions.
- Season chicken with salt, pepper, and olive oil. Grill or pan-sear until cooked, then slice or cube.
- Wash and chop romaine lettuce.
- Mix dressing: whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan.
- Toss pasta, chicken, lettuce, croutons, and Parmesan with dressing. Adjust seasoning.
- Refrigerate at least 30 minutes before serving. Garnish with extra Parmesan, black pepper, and lemon wedges if desired.
Notes
- Use freshly grated Parmesan for richer flavor.
- Add dressing gradually to avoid overdressing.
- Cool pasta completely to keep lettuce crisp.
- Toast homemade croutons for extra crunch.
- Marinate chicken in dressing before cooking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg