Grilled chicken, bacon, rotini, and fresh veggies combined with a creamy Caesar dressing.
# Components:
→ Pasta
01 - 12 oz rotini pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Bacon
07 - 4 slices bacon
→ Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)
→ Caesar Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste; optional but recommended)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk (to thin dressing as needed)
→ Toppings
20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste
# Preparation steps:
01 - Boil rotini pasta in salted water until al dente, then drain and rinse with cold water. Set aside.
02 - Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until cooked through. Let rest 5 minutes, then slice into bite-sized pieces.
03 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), garlic, and black pepper. Gradually add milk until desired consistency is reached.
05 - In a large bowl, combine cooked pasta, grilled chicken, bacon bits, cherry tomatoes, romaine, and red onion if using.
06 - Pour Caesar dressing over the salad and toss until all ingredients are evenly coated.
07 - Top salad with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.
