Chicken Caesar Pasta Salad
Servings: 6

8 ounces dry farfalle pasta (You can sub a brown rice or gluten free option if needed)
2 cups rotisserie chicken breast, chopped or shredded, skin and bones removed
2 hearts of romaine lettuce, chopped into bite sized pieces
1.5 cups cherry tomatoes, cut into halves
1 cup garbanzo beans, drained and rinsed
1/4 cup Parmesan cheese, plus extra for serving
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Caesar Salad Dressing:
1 clove garlic
2 anchovy filets
1/3 cup + 2 tablespoons low fat Greek yogurt
1/3 cup Parmesan cheese
2 teaspoons Dijon mustard
1/4 cup lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Caesar Salad Dressing:
Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into the mini food processor.

Process the ingredients until smooth and creamy. If the dressing is too thick, you can add a little water or olive oil to thin it out. Blend again until you reach your desired consistency.


Bring a large pot of water to a boil. Stir in farfalle and cook until tender. Drain and rinse under cold water to cool. Set aside.

In a large mixing bowl add the cooled pasta, chopped chicken, romaine lettuce, tomatoes and garbanzo beans.

Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.

Top with a little extra Parmesan cheese and black pepper before serving. Enjoy!

Notes
This chicken caesar pasta salad is best served immediately after combining the dressing with the other ingredients, to avoid the lettuce from wilting.

Store any leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.