By Chef Alli
High-Protein Chicken Caesar Pasta Salad
Ingredients
Chicken
1 lb. boneless, skinless chicken thighs
1 Tbs. olive or avocado oil
2 tsp. smoked paprika
1 tsp. Italian seasoning
1 tsp. onion powder or granulated onion
½- 1 tsp. red pepper flakes
1 tsp. kosher salt
Dressing
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 Tbs. Dijon mustard
2 Tbs. lemon juice
1 tsp. garlic powder
1-2 tsp. anchovy paste, to taste (or 2-4 anchovies, minced)
3 Tbs. Parmesan cheese, grated
Kosher salt and black pepper, to taste
Salad
2 heads romaine lettuce, chopped
8 oz. high-protein penne pasta, such as Banza Chickpea pasta, cooked al dente
1 cup grape tomatoes, cut in half lengthwise
Additional Parmesan, grated or shaved, as desired
Instructions
Add the chicken thighs to a large mixing bowl; drizzle with the oil.
In a small bowl, combine the spices; sprinkle this seasoning over the chicken thighs and toss well to coat.
Spread the seasoned thighs over a greased, rimmed baking sheet. Bake, uncovered, for 20 to 25 minutes, or until 160 to 165 F at the center and the juices run clear. Let the chicken cool slightly, then carve into slices.
In a medium mixing bowl, make the dressing by combining the mayonnaise, Greek yogurt, mustard, lemon juice, garlic powder, anchovy paste and Parmesan cheese; season to taste with kosher salt and pepper. If the dressing seems a bit too thick, adjust by whisking in a bit of water.
To assemble, place the chopped romaine lettuce and pasta into a large serving bowl. Toss with the prepared dressing, using your desired amount.
Top salad with the tomatoes and sliced chicken; garnish with additional grated or shaved Parmesan, as desired. Serve at once.
