Easy Chicken Caesar Pasta Salad

Easy Chicken Caesar Pasta Salad

Most of my recipes lately start with two questions: “What leftovers do we have?” and “How can I put all of this together and it not taste horrible?”. This is one of them. I had leftover diced chicken and whole wheat pasta. I was tired of plain pasta and sauce, so pasta salad sounded like a viable option. I had leftover Caesar dressing after making the pasta salad and this recipe is great with croutons or romaine lettuce to add a little crunch! The best part is if you don’t happen to have some of these ingredients, there is a substitute that you’ll likely have on hand.

Ingredients

    Dressing:

    • 2 tsp yellow mustard
    • 2 Tbsp lemon juice
    • 2 tsp Worcestershire sauce
    • 3/4 cup mayonnaise
    • 2 tsp minced garlic
    • 1 tsp fish sauce (if you don’t have any fish sauce on hand, you can substitute 1 tsp anchovy paste or 1 tsp soy sauce)
    • 1/4 tsp ground black pepper
    • 1/3 cup finely grated Parmesan cheese

    Pasta Salad:

    • 8 oz pasta, cooked according to package directions and cooled
    • shredded rotisserie chicken or cubed chicken breast
    • hearts of Romaine, chopped (or any other salad greens)
    • croutons (optional)
    • shredded Parmesan cheese, for serving (optional)

    Directions

    1. Mix all dressing ingredients together until well combined.
    1. Combine chicken and cooked pasta. Add small amounts of dressing and stir well until all pasta salad ingredients are well covered by dressing.
    1. Serve over greens, with croutons, or tossed with chopped hearts of Romaine.
    Kale, Spinach, Apple, and Strawberry Salad

    Kale, Spinach, Apple, and Strawberry Salad

    I had kale and spinach leftover from other dishes I made and didn’t really know what to do with them. So, their super powers merged into this light summer salad! Enjoy!

    Ingredients

    • 4 cups shredded, fresh kale
    • 4 cups fresh baby spinach
    • 4 Tbsp extra virgin olive oil, divided
    • 1/2 tsp kosher salt
    • 1/4 cup fresh lemon juice
    • 1 tsp sugar
    • 1/2 tsp honey
    • black pepper, to taste
    • 1/2 cup chopped walnuts
    • 2 Tbsp grated Parmesan cheese
    • 1 Honeycrisp apple, diced
    • 1/2 cup sliced strawberries, blueberries, dried cherries, or other fruit of choice

    Directions

    1. Massage kale with 1 Tbsp of olive oil and 1/2 tsp of salt in a large bowl until the kale softens slightly.
    1. Whisk remaining 3 Tbsp olive oil, lemon juice, and sugar, and honey together to complete the vinaigrette.
    1. Combine softened kale, spinach, apple, strawberries (or other desired fruit), grated parmesan, and walnuts. Serve topped with shredded Parmesan cheese, if desired.