Grilled Chicken Caesar Pasta Salad
By America's Test KitchenPublished on April 14, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound fusilli, penne, or other short, tubular pastaSalt and pepper 1 ½ cups mayonnaise 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 2 garlic cloves, minced6 tablespoons extra-virgin olive oil 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed2 romaine lettuce hearts (12 ounces), halved lengthwise through core
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta, rinse under cold water until cool, and drain again.
- Whisk mayonnaise, Parmesan, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in 1/4 cup oil until incorporated. Add pasta and toss to combine. Season with salt and pepper to taste.
- Brush chicken and lettuce with remaining 2 tablespoons oil and season with salt and pepper. Grill chicken and lettuce over hot fire until chicken is cooked through and lettuce is charred, about 5 minutes per side for chicken and 1 to 2 minutes per side for lettuce. Transfer chicken and lettuce to cutting board; tent chicken loosely with foil and let rest for 5 minutes. Roughly chop lettuce, toss with pasta, and transfer to platter. Slice chicken crosswise into 1/2-inch-thick slices and arrange on top of pasta. Sprinkle with extra Parmesan and serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound fusilli, penne, or other short, tubular pasta
Salt and pepper
1 ½ cups mayonnaise
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
6 tablespoons extra-virgin olive oil
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 romaine lettuce hearts (12 ounces), halved lengthwise through core
Ingredients
1 pound fusilli, penne, or other short, tubular pasta
Salt and pepper
1 ½ cups mayonnaise
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
6 tablespoons extra-virgin olive oil
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 romaine lettuce hearts (12 ounces), halved lengthwise through core
Ingredients
1 pound fusilli, penne, or other short, tubular pasta
Salt and pepper
1 ½ cups mayonnaise
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
6 tablespoons extra-virgin olive oil
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 romaine lettuce hearts (12 ounces), halved lengthwise through core
Why This Recipe Works
Grilling both the lettuce and the chicken imparts great smoky flavor to this pasta salad.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta, rinse under cold water until cool, and drain again.
- Whisk mayonnaise, Parmesan, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in 1/4 cup oil until incorporated. Add pasta and toss to combine. Season with salt and pepper to taste.
- Brush chicken and lettuce with remaining 2 tablespoons oil and season with salt and pepper. Grill chicken and lettuce over hot fire until chicken is cooked through and lettuce is charred, about 5 minutes per side for chicken and 1 to 2 minutes per side for lettuce. Transfer chicken and lettuce to cutting board; tent chicken loosely with foil and let rest for 5 minutes. Roughly chop lettuce, toss with pasta, and transfer to platter. Slice chicken crosswise into 1/2-inch-thick slices and arrange on top of pasta. Sprinkle with extra Parmesan and serve.
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