Lemony Chicken & Bacon Caesar Pasta Salad

Name: Lemony Chicken & Bacon Caesar Pasta Salad with Baby Lettuce, Parmesan & Croutons
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Cavatappi Pasta; 1 teaspoon Garlic Powder; 1 unit Croutons; 3 tablespoon Parmesan Cheese; 1 unit Lemon; 1 unit Baby Lettuce; 10 ounce Chopped Chicken Breast; Salt; Pepper; Cooking Oil; 3 ounce Caesar Chop Salad Kit; 4 ounce Bacon

with Baby Lettuce, Parmesan & Croutons

Sara HeilmanPublished on December 11, 2024

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Meet the latest culinary mash-up you didn’t know you needed. This quick, Caesar-inspired pasta salad features curly cavatappi, garlicky chicken, crisp lettuce, creamy Caesar dressing, and lemon juice for extra brightness. And let’s not forget the most important part: crunchy croutons and shredded Parmesan cheese to top it all off!

Tags:

Easy Prep

Allergens:

Wheat

•Milk

•Eggs

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Cavatappi Pasta

(Contains: Wheat)

1 teaspoon

Garlic Powder

1 unit

Croutons

(Contains: Wheat, Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 unit

Lemon

1 unit

Baby Lettuce

10 ounce

Chopped Chicken Breast

3 ounce

Caesar Chop Salad Kit

(Contains: Wheat, Milk, Eggs, Fish)

4 ounce

Bacon

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories1080 kcal

Fat55 g

Saturated Fat14 g

Carbohydrate79 g

Sugar8 g

Dietary Fiber5 g

Protein54 g

Cholesterol160 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

•Large Bowl

•Paper Towel

Instructions

• Bring a large pot of salted water to a boil. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and rinse under cold water for at least 30 seconds; shake off any excess water.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • When chicken has 30 seconds remaining, stir in half the garlic powder (all for 4 servings) until thoroughly combined. Transfer chicken to a large bowl and let cool slightly.

Use pan used for bacon.

• Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Quarter lemon. Lightly crush croutons in their bag.

• To bowl with chicken, add drained cavatappi, dressing, half the Parmesan, and juice from half the lemon. Toss to coat. • Divide pasta salad between bowls; top with croutons and remaining Parmesan. Serve with remaining lemon wedges on the side.

Add bacon to bowl with chicken along with drained cavatappi.

Chicken is fully cooked when internal temperature reaches 165°.

Pork is fully cooked when internal temperature reaches 145°.