Monday, May 16, 2011

Chicken Pasta Caesar Salad

Tonight was our girls dinner - some good food, a lot of wine and a few laughs...the menu tonight was Chicken Pasta Caesar Salad and Red Velvet Cupcakes.  I apologise for the "entree" or finished product picture - I was too busy eating and drinking and talking to take good pictures but I can assure you that it tasted better than it looks.

second helping


1/2 cup low fat mayo (salad dressing)
1/2 cup grated or shredded Parmesan cheese
1/4 cup milk
2 Tbsps lemon juice
2 lg cloves of minced garlic
8 cups romaine lettuce (about 1.5 heads)
2 boneless chicken breasts
3 cups dried pasta, rotini or bowtie
4 slices of cooked bacon

This recipe serves 4 for dinner.  I start by frying the bacon and making the croutons.  Cut cubes of bread and toss with olive oil that's been warmed with cloves of garlic (discard the garlic).  Bake at 400 degrees for about 15 to 20 minutes.

Next make the dressing - stir mayo, Parmesan, milk, lemon juice and garlic together and it will keep in the fridge for a few days.

Wash and tear up the lettuce and grill the chicken breasts (season with salt and pepper only).  Slice the chicken into bite-sized pieces.  Boil the pasta until al dente.  Toss it all together and serve.  Enjoy!

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