Chicken Caesar Pasta Salad

Prep
25 mins

Cooking
25 mins

Serves 4

Crunchy Side Salad

Ingredients

Serves: 4

1 Florette Crunchy Bowl
4 Chicken Thighs, Skinless And Boneless
500ml Hot Chicken Stock
320g Farfalle
2 Handfuls Plain Croûtons
Small Handful Parmesan Shavings
Sea Salt And Freshly Ground Black Pepper
Florette Caesar Dressing (To your tastes)

Method

Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.
Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.
To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste.
Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, crunchy bowl and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.
Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Ingredients

Method

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