Sarasotas Light Version Of Pasta Caesar Salad With Chicken Recipes

CHICKEN CAESAR PASTA SALAD

Chicken Caesar Pasta Salad image

This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!

Provided by sixgermans

Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes

Time 2h27m

Yield 10

Number Of Ingredients 7

Ingredients

1 (16 ounce) box mini penne pasta
1 ½ pounds chopped cooked chicken
½ cup diced green bell pepper
2 hard-boiled eggs, chopped
⅓ cup grated Parmesan cheese
⅓ cup chopped red onion
½ (8 ounce) bottle creamy Caesar salad dressing, or to taste

Steps:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 34.1 g, Cholesterol 101.6 mg, Fat 15.5 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 4.1 g, Sodium 209.8 mg, Sugar 2 g

CHICKEN CAESAR SALAD WITH GEMELLI PASTA

Chicken Caesar Salad with Gemelli Pasta image

Quick and easy gemelli pasta salad. Very delicious. Serve with garlic French bread.

Provided by Donna Gandy

Categories Chicken Pasta Salad

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups gemelli pasta
3 cups chopped roasted chicken
2 cups thinly sliced romaine lettuce
1 ½ cups cherry tomatoes, halved
½ cup sliced green onions
½ cup thinly sliced fresh basil
¼ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese
1 clove garlic, minced
⅓ cup Caesar salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl.
Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine.
Add Caesar dressing just before serving.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 31.3 g, Cholesterol 81 mg, Fat 12.8 g, Fiber 2.4 g, Protein 30.7 g, SaturatedFat 4.7 g, Sodium 408.7 mg, Sugar 2.5 g

CHICKEN PASTA CAESAR SALAD

Chicken Pasta Caesar Salad image

My colleagues and I made a pact to eat healthier, and we took turns sharing dishes. I'm happy to report that, thanks to recipes like this crisp and tangy salad, we all trimmed down. -Teresa Jordan, Springville, Utah

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 cups uncooked whole wheat spiral pasta (about 8 ounces)
6 cups torn romaine
3 cups coarsely shredded rotisserie chicken
2 medium tomatoes, chopped
1/2 cup shredded Parmesan cheese
1/2 cup creamy Caesar salad dressing
1/3 cup slivered almonds, toasted

Steps:

Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with remaining ingredients; serve immediately.

Nutrition Facts : Calories 422 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein.

CHICKEN CAESAR PASTA SALAD

Chicken Caesar Pasta Salad image

I tried this dish at a Pampered Chef Party and loved it. I love Caesar Salads and combined with the chicken and pasta it makes for a great dish to take to a potluck or just whenever you want something light. *You could substitute 1 (8 ounce) package of imitation crabmeat for the chicken to make it a Seafood version of the salad. Serve on a bed of romaine lettuce if desired.

Provided by i_luv_chocolate

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces uncooked penne pasta
2 cups chopped cooked chicken
1/2 cup diced green bell pepper
2 hard-boiled eggs, chopped
1/4 cup diced red onion
1/4 cup grated fresh parmesan cheese
2 tablespoons snipped fresh parsley (optional)
1 (8 ounce) bottle creamy reduced-fat caesar salad dressing (of your choice)

Steps:

Cook pasta following directions on package, drain then rinse with cold water to make sure pasta doesn't stick together.
Place pasta in large bowl and set aside.
Prepare all other ingredients, chop each as needed.
Add cooked chopped chicken, bell pepper, eggs, red onion, Parmesan cheese, and parsley to pasta in bowl.
Pour salad dressing over pasta mixture, and mix well.
Cover and refrigerate 2-3 hours to allow flavors to blend.
Enjoy!

Nutrition Facts : Calories 296.6, Fat 7.1, SaturatedFat 2.3, Cholesterol 109.3, Sodium 121.4, Carbohydrate 39.2, Fiber 5.5, Sugar 0.8, Protein 19.1

SARASOTA'S LIGHT VERSION OF PASTA CAESAR SALAD WITH CHICKEN

Sarasota's Light Version of Pasta Caesar Salad With Chicken image

This originally came from a cookbook which I sold. I think Cooking Light or Prevention Magazine, but I just copied the recipe on a index card so this is all I have. Besides I think I changed a few things along the way. Well, regardless, I loved this because it combines all the flavors of a caesar salad without the calories. The arugula bumps up the flavor and the dressing on this is light and simple but still full flavored. Now originally it didn't have chicken but one day I had 6 or so chicken tenders and decided to pan saute them and add it to the salad. I love the extra flavor of the breaded chicken to the salad.

Provided by SarasotaCook

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

8 ounces chicken tenders, cut in 3-inch pieces
1 cup Italian seasoned breadcrumbs
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 egg, beaten well
2 tablespoons olive oil, to saute the chicken in
6 ounces cavatappi pasta
1 bunch arugula
4 tablespoons parmesan cheese, as a garnish
4 tablespoons mayonnaise
1 tablespoon minced garlic
2 tablespoons parsley
1 tablespoon lemon juice
2 tablespoons chicken broth
1 teaspoon minced garlic
1 teaspoon anchovy paste
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

Chicken -- I set down 2 bowls. One with the egg and one with the bread crumbs with the salt, pepper and red pepper. Now, dip the chicken in the egg and then the bread crumbs and then into a saute pan heated to medium high heat with the olive oil. Cook all the pieces until golden brown on each side. They should only take a couple of minutes per side. Quick cooking. Remove and set on a plate lined with a paper towel to drain any grease. Cover with foil or a lid to keep warm. TIP: I just throw mine in the microwave, no heat, the closed space tends to keep them warm until the salad is ready.
Pasta -- make the pasta according to directions, then drain well and set to the side and just let it cool. TIP: stir in 1 drizzle of olive oil so the noodles don't stick together.
Dressing -- In a mini food processor add everything for the dressing and mix. Mix until you get a nice smooth creamy dressing. Taste for any additional salt or pepper.
Salad -- combine the cooled pasta, arugula and dressing and toss well. Then add the chicken and lightly toss. Top each salad plate with some of the parmesan for a garnish.
Serve this with a nice toasted slice of bread and you got an amazing dinner. This is a lighter healthier version so don't expect a heavy creamy sauce with this. This is a heart healthy recipe.

Nutrition Facts : Calories 507.8, Fat 18.4, SaturatedFat 3.8, Cholesterol 93, Sodium 1401.1, Carbohydrate 58.1, Fiber 3.2, Sugar 4.1, Protein 26.5

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