Description
A rich, texturally vibrant salad combining al dente whole wheat pasta, grilled chicken, crisp romaine, and a zesty Caesar dressing infused with garlic and Parmesan. A satisfying main dish that balances creaminess, tanginess, and crunch.
Ingredients
4 boneless, skinless chicken breasts (6 oz each)
300g whole wheat fusilli pasta
4 garlic cloves, minced
2 lemons (zest + 1/2 juiced)
1 cup grated Parmesan cheese (divided)
1/4 cup olive oil
1/3 cup croutons (homemade, olive oil toasted)
4 cups chopped romaine lettuce
Anchovies (optional, 4-6 fillets)
2 Tbsp Dijon mustard
1 egg yolk
Salt and black pepper
Instructions
Preheat oven to 375°F (190°C)
Cook fusilli pasta until al dente (5-6 minutes)
Sauté garlic and anchovies (if using) in olive oil until fragrant
Whisk lemon zest, lemon juice, Dijon mustard, egg yolk, and 1/2 cup Parmesan
Toss hot pasta with dressing until emulsified
Sear chicken breasts with 2 Tbsp olive oil until golden and juices run clear
Transfer pasta mixture to a bowl
Add romaine, cooked chicken, and croutons
Top with remaining Parmesan and lemon zest
Notes
For vegetarian option: omit chicken and add 1 can chickpeas
Anchovies can be omitted for a lighter flavor
Use room-temperature egg yolk for easier emulsification
Store leftovers in fridge for up to 2 days
- Prep Time: 15
- Cook Time: 30
- Method: Sautéing, Boiling, Tossing
- Cuisine: American fusion
Nutrition
- Serving Size: 1 full bowl
- Calories: 620
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg