Chicken Caesar Pasta Salad

By spend with pennies

Ingredients

¾ pound penne (or other medium pasta)
1 ¼ lbs boneless skinless chicken breasts (about 3 small or 2 medium breasts)
1 tablespoon olive oil
1 tablespoon cajun seasoning (or ¾ teaspoon salt or to taste)
6 cups romaine lettuce (chopped)
1 cup croutons
½ cup shredded Parmesan cheese
6 slices bacon (cooked and crumbled)
lemon wedges (for serving)
1 cup mayonnaise
½ cup plain Greek yogurt (or sour cream)
cup Parmesan cheese (shredded )
3 tablespoons fresh lemon juice (more to taste)
2 cloves garlic (minced)
1 tablespoon anchovy paste
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper

Prep Time20mins
Cook Time10mins
Servings8

Instructions

To make the dressing, in a medium bowl, whisk mayonnaise, Greek yogurt, Parmesan, lemon juice, garlic, anchovy paste, dijon mustard, Worcestershire sauce, salt, and pepper. Refrigerate.

To make the salad, cook the pasta al dente in salted water according to the package directions. Drain well and rinse under cold water to stop it from cooking.

Preheat the grill to medium heat.

Pound the chicken breasts to ½-inch thick. Rub the chicken breasts with olive oil and season with cajun seasoning or salt and pepper taste.

Grill over medium heat 5-6 minutes per side or until juices run clear and the chicken reaches an internal temperature of 165°F. Cool completely and then chop into bite size picess.

In a large salad bowl, combine pasta, chicken, romaine, croutons, parmesan cheese, and bacon. Add the dressing a bit at a time and toss well to coat, you may not need all of the dressing.

Serve immediately lemon wedges.