The Best Chicken Caesar Pasta Salad

🧂 Ingredients

• 1 pound pasta

  I prefer campanella or cellentani
• 4 cups of grilled or roasted chicken

  cut into small pieces or shredded
• 3/4 cup sliced almonds

  toasted
• 1/2 cup red bell pepper

  diced into small chunks
• 1/2 cup onion

  minced
• 1/2 cup celery

  finely chopped, approx. 2 stalks
• 1 cup Parmesan cheese
• 1 cup mayonnaise
• 1 cup bottled Caesar Salad Dressing

  use whatever you have on hand
• 1/2 teaspoon freshly cracked pepper
• 5 ounce bag chunky salad croutons

  for garnish
• 2 heads of romaine lettuce

  approximately 4 cups

Instructions

• 1 Cook pasta in boiling salted water, drain pasta. Allow to cool and then transfer
  to a large bowl, big enough for mixing ingredients.
• 2 Season chicken breasts with salt and pepper; grill or bake, let cool, cut into
  bite sized pieces. Add to chicken to the cooked pasta.
• 3 Spread almonds on a cookie sheet bake in oven for 4 minutes at 350 degrees, let
  cool.
• 4 Chop red bell pepper, celery, and onion add to bowl with pasta and chicken.
• 5 Whisk mayonnaise, caesar salad dressing, and fresh ground pepper together in a
  small bowl.
• 6 Add parmesan cheese, toasted almonds, and dressing to pasta and chicken. Mix
  well.
• 7 Chop romaine lettuce into 2 inch chunks, clean in a salad spinner. Set aside.
• 8 Transfer pasta and chicken salad to a serving bowl garnish with extra parmesan
  cheese and croutons.

Nutrition Info