Chicken Caesar pasta salad
The ever-popular chicken caesar salad is made more substantial by adding pasta, but it still has the crunchy ³¦°ù´Çû³Ù´Ç²Ô²õ and creamy, tangy dressing we all love.
Ingredients
- 4 chicken thighs, skinless and boneless
- 500ml/18fl oz hot chicken stock
- 320g/11oz farfalle
- 2 handfuls plain ³¦°ù´Çû³Ù´Ç²Ô²õ
- 1 Little Gem lettuce, finely shredded
- small handful Parmesan shavings
- sea salt and freshly ground black pepper
For the Caesar dressing
- 4 anchovy fillets in oil, drained
- 3 tbsp light mayonnaise
- 2 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- ¼ lemon, juice only
Method
Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.
Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.
To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste.
Roughly chop the chicken and stir into the pasta along with the dressing, ³¦°ù´Çû³Ù´Ç²Ô²õ, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.
Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings.