High Protein Chicken Caesar Pasta Salad

Ingredients

• 1.25 lbs boneless skinless chicken breasts
• 12 oz dry rotini or cavatappi pasta
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• 1 cup whole-grain garlic croutons
• 1/2 cup grated parmesan cheese, plus shavings to top
• For the Greek yogurt caesar dressing:
• 3/4 cup plain nonfat Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tbsp Worcestershire sauce
• 3 anchovy fillets, minced (or 1 tsp anchovy paste)
• 2 cloves garlic, finely grated
• 1/4 cup grated parmesan
• 1/4 tsp black pepper

Instructions

1. 1

   Cook the pasta in heavily salted boiling water until al dente per package directions. Drain, rinse briefly under cold water to stop the cooking, and toss with 1 teaspoon olive oil so it doesn't clump.

2. 2

   While the pasta cooks, rub the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper. Heat a grill pan or skillet over medium-high and cook the chicken 5–6 minutes per side until 165°F internal. Rest 5 minutes, then slice against the grain.

3. 3

   Make the dressing: whisk the Greek yogurt, lemon juice, olive oil, dijon, Worcestershire, anchovies, garlic, parmesan, and black pepper in a medium bowl until smooth and creamy. Taste — it should be punchy, salty, and bright.

4. 4

   In a large mixing bowl, combine the cooled pasta, romaine, cherry tomatoes, and half the dressing. Toss until everything is evenly coated.

5. 5

   Add the sliced chicken, the remaining dressing, parmesan, and croutons. Toss gently — the croutons should still be crunchy.

6. 6

   Top with parmesan shavings and a final crack of black pepper. Serve immediately or pack into meal-prep containers (keep croutons separate until serving).