Caesar Chicken-Pasta Salad

Caesar Chicken-Pasta Salad
Photo by Oxmoor House


  • 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
  • ½ cup thinly sliced fresh basil
  • 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
  • 1 garlic clove, minced
  • 1 (4-ounce) package crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 1 ½ cups halved cherry tomatoes
  • + 3 more ingredients
    • 1/3 cup fat-free Caesar dressing
    • ½ cup chopped green onions
    • 2 cups thinly sliced romaine lettuce

Combine all ingredents in a large bowl; toss well to coat. Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

View full recipe at My Recipes


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