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
- For dressing: 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 pasta until al dente, drain, and rinse under cold water to cool.
- Season chicken with salt, pepper, and olive oil, then grill or pan-sear until cooked through. Slice or cube.
- Wash and chop romaine lettuce.
- Mix dressing: whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan.
- In a large bowl, toss pasta, chicken, lettuce, croutons, and Parmesan with dressing. Adjust seasoning.
- Chill salad for at least 30 minutes. Serve garnished with extra Parmesan, cracked black pepper, and lemon wedges if desired.
Notes
- Use freshly grated Parmesan for richer flavor.
- Add dressing gradually to avoid overdressing.
- Allow pasta to cool completely before combining to keep lettuce crisp.
- Toast homemade croutons for added flavor.
- Marinate chicken briefly in dressing before cooking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: American