Chicken Caesar Pasta Salad
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tbsp Mayonnaise
- 3 tbsp Greek yoghurt
- 1 Lemon (Juice only)
- 1/2 tsp Dijon mustard
- 1 Garlic clove (Crushed)
- 3 tbsp Grated parmesan
- 1 tsp Worcestershire sauce
- 2 tbsp Water
- 2 Chicken breasts
- 4 Streaky bacon slices
- 1 tbsp Olive oil
- 2 Thick slices of bread (Cubed)
- 300 g Tortellini (See notes)
- 2 Little gem lettuces (Shredded)
- Parmesan (To serve)
Method
- Stir the dressing ingredients together, season to taste then set to one side.
- Heat the oven to 200β fan/220β/Gas Mark 7 and place the chicken breasts and bacon on a lined baking tray. Season the chicken with some salt and pepper, drizzle with the olive oil then cook for 20 minuntes or until the chicken is cooked through and the bacon is crispy.
- Remove the cooked chicken and bacon from the tray and toss the cubed bread in any leftover bacon fat. Season with salt and pepper and bake for 10 minutes until crispy.
- Cook the tortellini to pack instructions then drain and run under a cold tap to cool them down and stop them sticking.
- Dice the chicken and break the bacon up into little pieces.
- Toss the everything together in a bowl with theΒ dressing then serve with some extra parmesan shaved over the top.