Chicken Caesar Pasta Salad (Print Version)

# Ingredients:

→ Protein & Pasta

01 - 1.5 pounds chicken breasts or tenderloins, diced
02 - 8 strips bacon, diced
03 - 1 pound short pasta (rotini or fusilli)

→ Vegetables & Toppings

04 - 12 ounces romaine lettuce, chopped
05 - ½ cup freshly shredded parmesan, plus more for topping
06 - ½ cup garlic butter croutons, partially crushed

→ Seasonings & Dressings

07 - 2 tablespoons poultry seasoning (cajun, lemon pepper, etc.)
08 - 1 teaspoon Salad Supreme seasoning (Perfect Pinch brand)
09 - ½ cup caesar dressing
10 - ⅓ cup ranch dressing
11 - 2 tablespoons olive oil

→ Optional Homemade Caesar Dressing

12 - 1 cup mayonnaise
13 - 1 tablespoon dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 3 small garlic cloves, chopped
16 - 2 tablespoons fresh squeezed lemon juice
17 - ¾ cup freshly grated Parmigiano-Reggiano
18 - ¼ teaspoon salt
19 - ½ teaspoon freshly ground pepper

# Instructions:

01 - Season diced chicken liberally on all sides with desired seasoning (cajun or lemon pepper recommended).
02 - Cook diced bacon in skillet over medium-low heat until crispy. Remove to paper towel-lined plate and drain most bacon grease from skillet.
03 - Add olive oil to skillet and cook chicken 3-4 minutes per side until internal temperature reaches 165°F.
04 - Boil pasta in salted water until al dente according to package instructions. Strain and rinse with cold water to cool.
05 - In large bowl, combine cooled pasta, chicken, bacon, parmesan, salad supreme seasoning, and dressings. Mix well.
06 - Add romaine and croutons just before serving. Top with extra parmesan and salad supreme seasoning.

# Notes:

01 - For leftovers, add romaine and croutons just before serving to prevent wilting and sogginess
02 - Works well for meal prep lunches
03 - Can substitute store-bought dressing or make homemade version

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