Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together … Check This Amazing Recipe: Chicken Caesar pasta salad
How to Make Chicken Caesar pasta salad
less than 30 mins
30 mins to 1 hour
- 4 chicken thighs
- 500ml/18fl oz hot chicken stock
- 320g/11oz farfalle
- 2 handfuls plain croûtons
- 1 Little Gem lettuce
- small handful Parmesan
- sea salt and freshly ground black pepper
For the Caesar dressing
- 4 anchovy fillets in oil, drained
- 3 tbsp light mayonnaise
- 2 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- ¼ lemon, juice only
Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.
Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.
To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste.
Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.
Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings.