Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 6 Servings
You need to try this recipe! It is a must-try, I’m telling you!
Dressing (or use 1 c of your favourite Caesar salad dressing):
1 c plain Greek yoghurt a thicker Greek yoghurt brand works best – I use Skyr non-fat
1/3 c freshly grated Parmesan cheese
3 tbsp freshly squeezed lemon juice
2 tbsp olive oil
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 cloves garlic
2 tsp anchovy paste or 2 anchovy fillets highly recommended
salt and black pepper to taste
For the Salad:
3 c pasta cooked according to package directions and cooled (I used farfalle)
4 c romaine lettuce chopped
2 c cherry or grape tomatoes cut into halves
1 green onion thinly sliced
1 tbsp fresh basil leaves thinly sliced
1/4 c grated Parmesan cheese plus more for topping
salt and pepper to taste
1-2 c cooked chicken breasts diced (grilled, roasted or rotisserie would work great)
1 c croutons
Step 1: Add all the ingredients for the dressing in a food processor. Pulse until the mixture turns into a puree.
Step 2: In a large serving bowl, add the pasta and dressing. Toss until well coated.
Step 3: Cover the bowl with plastic wrap and place it inside the fridge to chill for at least 10 minutes.
Step 4: Add the remaining ingredients aside from the croutons. Toss until well mixed.
Step 5: Add the rest of the dressing over the salad and toss until well mixed.
Step 6: Add more salt and pepper if necessary.
Step 7: Sprinkle the croutons and grated Parmesan cheese on top.
Step 8: Serve and enjoy!
You can chill it first inside the fridge for 3 hours before serving.
Calories 282 | Calories from Fat 81 | Fat 9g 14% | Saturated Fat 2g 10% | Cholesterol 28mg 9% | Sodium 260mg 11% | Potassium 280mg 8% | Carbohydrates 30g 10% | Fiber 1g 4% | Sugar 2g 2% | Protein 19g 38% | Vitamin A 2845IU 57% | Vitamin C 5.1mg 6% | Calcium 177mg 18% | Iron 1.3mg 7%
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