Chicken Caesar Pasta Salad W Crispy Pancetta
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8 servings
Added 2024-11-10
Updated 2024-11-10
Ingredients
8
People
| 350g | Barilla fusilli pasta |
For the salad | |
| 1 | Large head of cos or 2 smaller cos lettuce |
| 500g | Cooked chicken breast/tenderloin |
| 150g | Thinly sliced pancetta |
| 3 slices | Stale bread to make croutons |
| Garlic powder | |
| Dried rosemary | |
| Extra virgin olive oil | |
| Grated pecorino | |
Creamy caesar dressing | |
| 1 1/4 cups | Greek yoghurt |
| 1/2 teaspoon | Crushed garlic |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | Worcestershire sauce |
| 1/4 cup | Lemon juice |
| 2 tablespoons | Extra virgin olive oil |
| 30g | Finely grated pecorino/parmesan |
| Pepper/salt to taste | |
| Optional add finely chopped anchovies | |
Instructions
Cooking mode
- Prepare pasta. Bring a large pot of salted water to the boil. Add Fusilli and cook until al dente. Drain well and coat with a little olive oil to stop it sticking while it cools down.
- Make dressing by whisking all the ingredients together in a small bowl. Depending on the yoghurt used you may need to add a spoon of water if needed to thin the dressing. Taste and adjust seasonings, you might like extra lemon or pecorino.
- Preheat the oven or air fryer to 200c. Roughly tear bread into small crouton pieces. Toss with olive oil and season with a sprinkle of garlic powder, rosemary and salt. Bake until crunchy- about 8-10 minutes.
- Add slices of pancetta to the oven/airfryer and cook until crispy - about 8 minutes. Break it up into rough pieces when cooled.
- Assemble salad. To a large bowl add chopped cos lettuce, cooked pasta and cooked chicken. Add as much dressing as you like and toss to combine.
- Add croutons, crispy pancetta and more grated pecorino/parmesan on top.