Ingredients
Scale
- 8 ounces uncooked pasta (fusilli recommended)
- 3 packed cups shredded chicken (12 ounces cooked, about 1 pound raw)
- 3 cups chopped romaine lettuce (150 grams)
- 1/2 cup shredded parmesan cheese (1.5 ounces)
- 1 1/4 cup caesar dressing (homemade or store-bought)
- 1–2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Set aside to cool completely.
- While the pasta cooks, prepare your caesar dressing if making it from scratch, chop the romaine lettuce, and shred the parmesan cheese.
- Add the cooled pasta, shredded chicken, chopped romaine, parmesan cheese, and caesar dressing to a large bowl. Season with salt and pepper. Toss well to combine.
- Drizzle lemon juice over the salad and toss once more. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to eat.
Notes
- Let the pasta cool fully before mixing to keep the lettuce crisp.
- You can use rotisserie chicken to save time.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If meal prepping, keep the dressing separate and add it just before serving to avoid soggy pasta.
- Add more lemon juice for a brighter flavor.
- Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 620
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 95mg