Friday, April 15, 2011

Chicken Caesar Salad

Difficulty: **

Ingredients:
10 ounces uncooked penne pasta (3 cups)
2 cups chopped cooked chicken, or 2 chicken breasts, diced and cooked
1/2 cup diced red or green bell pepper
2 hard-boiled eggs, chopped
1/2 cup chopped red onion
1/4 cup grated fresh Parmesan cheese
2 tablespoons snipped fresh parsely, optional
1 bottle creamy Caesar salad dressing
6 cups thinly sliced romaine lettuce

1. Cook pasta according to package directions. Drain and rinse under cold water using a colander. Leave pasta in colander and set aside.

2. If you have not cooked your chicken, slice into small 1 inch cubes and cook in EVOO on a medium-high skillet until no longer pink.

3. Chop eggs, bell pepper, onion. Grate Parmesan cheese.

4. Pour pasta into a bowl. Add chopped eggs, bell pepper, onion and grated cheese. Add salad dressing and mix well. Cover and refrigerate 2-3 hours to allow the flavors to blend.

5. Serve on a bed of lettuce.

Tips: Serve with a crusty bread or bread sticks.
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