Ingredients:
- 1.5 pounds boneless chicken breasts or tenderloins, diced
- 2 tablespoons poultry seasoning (like cajun or lemon pepper)
- 8 strips bacon, diced
- 1 pound short pasta (like rotini or fusilli)
- 12 ounces romaine lettuce, chopped
- 1/2 cup freshly shredded Parmesan cheese (plus more for topping)
- 1/2 cup garlic butter croutons, partially crushed
- 1 teaspoon salad supreme seasoning, or to taste
- 1/2 cup Caesar dressing
- 1/3 cup ranch dressing
- 2 tablespoons olive oil
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 small garlic cloves, chopped
- 2 tablespoons fresh squeezed lemon juice
- 3/4 cup freshly grated Parmesan Reggiano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions:
- Season chicken: Season chicken pieces liberally on all sides with poultry seasoning.
- Cook bacon: In a skillet over medium-low heat, cook bacon until crispy. Remove from skillet and place on a paper towel-lined plate to absorb grease.
- Cook chicken: Add olive oil to the skillet and cook chicken for 3-4 minutes per side, or until internal temperature reaches 165 degrees.
- Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Drain and rinse with cold water.
- Combine ingredients: In a large bowl, add cooled pasta, chicken, bacon, Parmesan cheese, salad supreme seasoning, Caesar dressing, and ranch dressing. Toss to combine.
- Serve: Top with additional Parmesan cheese and salad supreme seasoning. Serve immediately or chill until ready to serve.
Optional additions:
- For extra flavor: Add a pinch of red pepper flakes or cayenne pepper to the seasoning mix.
- For a smoky flavor: Add a teaspoon of smoked paprika to the seasoning mix.
- For a tangy kick: Add a tablespoon of lemon juice or orange zest to the Caesar dressing.
- For additional vegetables: Add diced bell peppers, red onion, or cucumbers.
Enjoy your delicious and flavorful Chicken Pasta Salad!
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