confession: i'm not one for caesar salads. or really most salads. but this version, which includes bowtie pasta really rounds this out into an entree-worthy dish. basically you won't be pawing through your cupboards looking for a snack in an hour or two. it's also super easy as a weeknight dinner, or to bring to a potluck. if you want to lighten it up, omit the chicken and serve it as a side!
| ingredients |
1 pack of chicken tenderloins (or you can shred a rotisserie chicken, or use leftover grilled chicken breasts!)
salt + pepper
1 bundle of romaine lettuce
1 bag crutons
2 cups bowtie pasta, cooked
brianna’s asiago caesar dressing*
*we're partial to brianna's dressings, but feel free to use your favorite!
| method |
wash, dry and chop the bundle of romaine, and add it to a large bowl.
boil the bowtie pasta to al dente texture and drain well. meanwhile, cook the chicken. rub the tenderloins with evoo and season with salt and pepper, and add them to a pan over medium-high heat. cook until heated through and browned on the outside. remove the chicken from heat and let sit for a couple minutes.
cut the chicken into bite-sized pieces and add to the bowl of romaine along with the crutons and parmesan and toss with dressing.
made to border