Pesto Chicken Caesar Pasta Salad

A vibrant summer salad that combines the classic flavors of Caesar with a new pesto twist, featuring succulent chicken, shellbows pasta, fresh romaine, and a crunch of toasted panko.

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 oz shellbows pasta Delallo brand preferred
• 2 pieces chicken breast
• 0.25 cup pesto Delallo brand preferred
• 0.5 cup Greek yogurt
• 0.25 cup mayonnaise
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 pieces anchovy filets
• 2 cloves garlic
• 0.25 cup pesto
• 0.5 cup panko breadcrumbs
• 1 head romaine lettuce chopped
• 0.5 cup Parmesan cheese freshly grated
• 0.25 cup fresh basil leaves

Instructions

1. Cook the shellbows pasta according to package instructions until al dente, then drain and set aside.
2. Season the chicken breast with pesto and cook in a skillet over medium heat until fully cooked, about 7-10 minutes per side. Let rest before slicing.
3. Prepare the pesto caesar dressing by mixing Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, anchovy filets, garlic, and pesto in a bowl.
4. Toast the panko breadcrumbs in a skillet over medium heat until golden brown, about 3-5 minutes.
5. In a large bowl, combine cooked pasta, sliced chicken, chopped romaine lettuce, and toasted panko. Toss with the prepared pesto caesar dressing.
6. Top the salad with freshly grated Parmesan cheese and basil leaves before serving.