Healthy Chicken Pasta Caesar Salad is lighten-up, protein-packed, and so easy to make! Layered with romaine lettuce, bow-tie pasta, and shredded chicken - I use canned chickpeas (hello fiber!) instead of traditional croutons and use protein-packed Greek yogurt as the base for the dressing (no mayo needed). It's fresh, light, and so delish!
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TIMESTAMPS
0:00 Intro - Chicken Pasta Salad
0:28 Making the pasta
1:24 Making the Ceasare Salad dressing
2:47 Building the salad
2:55 Prepping the chicken
3:23 Prepping the Romain Lettuce
4:15 Adding the dressing
4:30 Great for meal-prep
4:53 Enjoy!
5:23 Outro
CHICKEN PASTA CAESAR SALAD RECIPE
8 ounces dry farfalle pasta (You can sub a brown rice or gluten-free option if needed)
2 cups rotisserie chicken breast, chopped or shredded, skin and bones removed
2 hearts of romaine lettuce, chopped into bite-sized pieces
1.5 cups cherry tomatoes, cut into halves
1 cup garbanzo beans, drained and rinsed
1/4 cup Parmesan cheese, plus extra for serving
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Caesar Salad Dressing
1 clove garlic
2 anchovy filets
1/3 cup + 2 tablespoons low-fat Greek yogurt
1/3 cup Parmesan cheese
2 teaspoons Dijon mustard
1/4 cup lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into the mini food processor.
Process the ingredients until smooth and creamy. If the dressing is too thick, add a little water or olive oil to thin it out. Blend again until you reach your desired consistency.
Bring a large pot of water to a boil. Stir in farfalle and cook until tender. Drain and rinse under cold water to cool. Set aside.
Add the cooled pasta, chopped chicken, romaine lettuce, tomatoes, and garbanzo beans in a large mixing bowl.
Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.
Top with a bit of extra Parmesan cheese and black pepper before serving. Enjoy!
NOTES
This chicken Caesar pasta salad is best served immediately after combining the dressing with the other ingredients to prevent the lettuce from wilting.
Store the leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.
NUTRITIONAL ANALYSIS
Serving: 1heaping cup | Calories: 328kcal | Carbohydrates: 39g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 399mg | Fiber: 4g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 2mg
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