Ingredients
1 pack of fusilli pasta
Salt
1 cup cooked chicken breast (grilled or roasted), sliced
1 head of Romaine lettuce, chopped
1 cup cherry tomatoes, halved (optional)
1/2 cup Parmesan cheese, grated or shaved
1/4 cup croutons
Salt and pepper to taste
For the dressing
2 cloves garlic, chopped
4-6 anchovy fillets (optional), finely chopped
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil
Instructions
"Cook the pasta"
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
"Prepare the salad"
In a large bowl, mix together the cooked pasta, chicken slices, lettuce, and cherry tomatoes. Add the dressing and toss until everything is well combined.
"Final touches"
Sprinkle Parmesan cheese over the salad and add croutons. Toss gently.
"Serving"
Serve immediately with an extra sprinkle of cheese and freshly ground black pepper.
"Additional tips"
You can prepare the dressing ahead of time and store it in the refrigerator for up to 3 days.
For extra flavor, try grilling the chicken with garlic and herbs before adding it to the salad.
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