Chicken Caesar Salad Pasta

• servings: 6 servings

Ingredients

8oz gluten free rotini/fusilli (Jovial Brown Rice Rotini recommended)

2 small chicken breasts (~3/4 - 1lb total), pounded to an even thickness

homemade seasoned salt and pepper

2 hearts of romaine, chopped into bite-sized pieces

1-1/2 cups cherry or grape tomatoes, halved

1/2 small red onion, thinly sliced

2/3 cup parmesan cheese shreds

3 Tablespoons drained capers

freshly cracked black pepper

Caesar Salad Dressing, to coat (I use 3/4 cup)

Directions

Bring a large pot of water to a boil then add 1 Tablespooon salt followed by the rotini, and then cook until tender. Drain then rinse under cold water until cool. Set aside.

Meanwhile, heat a large grill pan over medium-high heat. Alternatively you could use a gas or charcoal grill over medium-high heat, OR cook the chicken in a nonstick sprayed skillet. Season chicken on both sides with homemade seasoned salt and pepper then place inside grill pan and grill until cooked through, 3-4 minutes per side. Remove chicken to a cutting board then let rest for 10 minutes. Chop into bite sized pieces then refrigerate while you assemble the rest of the salad.

To a very large mixing bowl add the chopped romaine lettuce, cherry tomatoes, red onion, parmesan cheese shreds, capers, freshly cracked black pepper, cooled pasta, and Caesar salad dressing. Stir with a spatula to evenly coat. Add cooled chopped chicken then fold to combine and serve.

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