What’s Cooking with Melissa?

On weeknights I’m usually trying to prepare a meal that doesn’t involve hours of preparation, and/or I’m trying to avoid the heat of the oven. Salads may not always be filling UNLESS you add pasta! Try this week’s recipe for Chicken Caesar Salad with Pasta and see how often your family wants you to prepare it for them.

 

Chicken Caesar Salad with Pasta

1 1/2 cups mayonnaise

1/2 cup sour cream

2 tsp. minced garlic

3 tbsp. lemon juice

1 1/2 – 2 tsp. Worcestershire sauce

2-3 anchovies, chopped small and Optional (I don’t use these)

1 lb. pasta (penne, elbow, rotini), cooked and rinsed with cold water

1 1/2 cup grape tomatoes, halved

6 large romaine leaves, sliced in thin strips

1/4 cup green onions, sliced

2/3 cup grated Parmesan cheese

1/2 tsp. black pepper

1 1/2 cups croutons

2 cups chicken breasts, cooked and cut into bite size pieces

 

In a bowl mix together mayonnaise, sour cream, garlic, lemon juice, Worcestershire sauce and anchovies (if using them). Pour half the dressing over the pasta, toss to coat, cover and refrigerate for at least half an hour. Also refrigerate remaining dressing. When ready to serve, pour and coat the pasta with the rest of the dressing. Gently stir in the grape tomato halves, romaine lettuce, green onions, Parmesan cheese, black pepper and chicken. Put croutons on top of entire salad or individual salads.

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