Ingredients
For the Chicken:
- 3 chicken breasts
- 1/2 tsp ground dill
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 1/2 tsp oregano
- 1/4 cup lemon juice
- Pepper to taste
For the Dressing:
- 1/3 cup white wine vinegar (can add more for extra tanginess)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2/3 cup grated Parmesan cheese
- 1/3 cup light olive oil
- 1 clove garlic, minced
- 1/4 tsp black pepper
- Salt & pepper to taste
For the Pasta Salad:
- 1 box penne pasta (about 12-16 oz)
- 1 pint cherry tomatoes
- 1 avocado
- 2 heads Romaine lettuce
- 4 oz Parmesan cheese slices
- 1 cup croutons
Instructions
- Prepare the Dressing: In a medium bowl, whisk together white wine vinegar, mayonnaise, Greek yogurt, Parmesan cheese, olive oil, minced garlic, pepper, and salt until thoroughly combined. Refrigerate the dressing until the pasta is ready to ensure flavors meld well.
- Season the Chicken: Slice the chicken breasts into bite-size strips and place them in a large bowl. In a separate medium bowl, whisk together ground dill, paprika, garlic salt, garlic powder, onion powder, salt, oregano, and lemon juice. Pour this mixture over the chicken to coat evenly and set aside for flavor absorption.
- Cook the Pasta: Boil the penne pasta according to the package directions until al dente. Drain the pasta and rinse with cold water to stop cooking and prevent the noodles from sticking as they cool.
- Cook the Chicken: Spray a large frying pan with olive oil and heat over medium heat. Add the seasoned chicken strips along with any juices from the bowl. Cook for about 5 minutes on each side, or until the chicken is cooked through and no pink remains. Then remove from heat and set aside.
- Prepare the Vegetables: Slice the romaine lettuce, dice the avocado, and halve or quarter the cherry tomatoes as preferred. Keep the lettuce and avocado separate to add later to keep them fresh and prevent sogginess.
- Assemble the Pasta Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, sliced Parmesan cheese, and cooked chicken. Toss these ingredients together with half of the prepared dressing to coat everything evenly.
- Serve: To serve, layer the romaine lettuce in a bowl or plate. Top with the pasta mixture, then add diced avocado and sprinkle the croutons on top. Drizzle with additional dressing if desired. This layering prevents sogginess and keeps leftovers fresh and ready for next meals.
Notes
- The dressing is intentionally tangier than traditional Caesar dressing because pasta absorbs a lot of dressing and it needs a strong flavor to hold up.
- Keep the lettuce and avocado separate from the pasta mixture until serving to avoid sogginess and maintain freshness.
- You can adjust the amount of white wine vinegar in the dressing to make it more or less tangy according to your preference.
- This recipe serves 8, making it perfect for meal prep or a family gathering.
- Croutons add a nice crunch but can be omitted or replaced with nuts for a different texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
