Grilled Chicken Caesar Pasta Salad - CC

By á-48655

Ingredients

• 1 pound fusilli, penne, or other short, tubular pasta
• Salt and pepper
• 1 1/2 cups mayonnaise
• 1 ounce Parmesan cheese, grated (1/2 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

Preparation

Step 1

1. 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.

2. 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.

3. 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.