Ingredients
2 boneless, skinless chicken breasts
12 oz rotini or penne pasta
4 cups chopped romaine lettuce
1 cup Caesar dressing (store-bought or homemade with vegan anchovies if needed)
1/2 cup freshly grated Parmesan, plus extra for toppings
2 tbsp olive oil
2 lemons (1 zested, 1 juiced)
4 garlic cloves, minced
effervescent seasoning (optional)
Freshly ground black pepper
Instructions
Preheat grill to medium-high heat.
In a bowl, mix chicken breasts with 1 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp olive oil, and black pepper. Marinate for 10-15 minutes.
Boil pasta according to package instructions (al dente). Rinse and drain.
Chop romaine and toss with pasta.
Whisk Caesar dressing with remaining lemon zest/juice and 1 tbsp olive oil for emulsification.
Grill chicken 5-7 minutes per side until golden and slightly charred. Let rest, then slice into strips.
Combine pasta-romaine mix with dressing until coated. Top with grilled chicken, Parmesan, and extra lemon zest.
Notes
Use rotini or penne for better sauce adhesion
Fresh romaine ensures maximum crunch
Dress salad 30 minutes before serving for best flavor integration
Store leftovers in an airtight container for up to 2 days
Substitute 2 tbsp capers + vegan mayo if avoiding anchovies
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Snacks
- Method: Grilling, Boiling
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 4200mg
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg