Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 8 oz/225g each)
  • 2 Tbsp Extra Virgin Olive Oil (for chicken)
  • 1 tsp Kosher Salt (for chicken)
  • ½ tsp Freshly Cracked Black Pepper (for chicken)
  • ½ tsp Garlic Powder
  • 1 lb Short-cut pasta (Rotini, Penne, or Fusilli)
  • 1 Tbsp Kosher Salt (for boiling water)
  • 2 large Egg yolks (room temperature)
  • 2 tsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 2 cloves Garlic, minced finely
  • 1 tsp Anchovy paste (or 4 whole anchovy fillets, mashed)
  • 1 tsp Worcestershire Sauce
  • ½ cup Neutral-flavored oil (e.g., Canola or Grapeseed)
  • ¼ cup Extra Virgin Olive Oil (for dressing)
  • ½ cup Freshly Grated Parmesan cheese (for dressing)
  • Pinch of Kosher Salt and Black Pepper to taste (for dressing)
  • 1 large head Romaine Lettuce (approx. 8 oz/225g), coarsely chopped
  • 1 cup Quality Croutons
  • ¼ cup Shaved Parmesan cheese (for garnish)

Instructions:

  1. Season the Chicken: Pat the chicken breasts dry. Rub with olive oil, salt, pepper, and garlic powder.
  2. Cook the Chicken: Grill, pan-fry, or bake until the internal temperature reaches 165°F (74°C), about 6–8 minutes per side on a grill.
  3. Rest and Dice: Remove chicken from heat and let it rest on a cutting board for 5–10 minutes. Once cooled slightly, dice into bite-sized 1-inch (2.5 cm) pieces. Set aside.
  4. Cook and Shock the Pasta: Bring the heavily salted water to a rolling boil. Add the pasta and cook until perfectly al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process. Ensure the pasta is completely cold and well-drained.
  5. Make the Dressing Base: In a small bowl or food processor, combine egg yolks, lemon juice, Dijon mustard, minced garlic, anchovy paste, and Worcestershire sauce. Whisk or pulse until combined and slightly frothy.
  6. Emulsify: Slowly stream in the neutral oil and the olive oil (drop by drop at first) while continuously whisking or blending until the dressing thickens considerably into a creamy emulsion.
  7. Finish Dressing: Whisk in the grated Parmesan cheese. Taste and adjust seasoning with salt, pepper, and extra lemon juice if needed for balance.
  8. Combine Solids and Dress: In your largest mixing bowl, combine the cold, cooked pasta and the diced chicken. Pour about three-quarters of the homemade Caesar dressing over the mixture. Toss gently but thoroughly until everything is lightly coated.
  9. Chill: Cover the bowl tightly and refrigerate for at least 1 hour to allow the pasta to absorb the dressing flavours properly.
  10. Final Toss and Serve: Just before serving, add the coarsely chopped Romaine lettuce and the croutons to the chilled pasta mixture. Toss gently once or twice to incorporate the fresh greens and crunch components. Do not overmix.
  11. Garnish: Transfer the salad to a serving dish, sprinkle generously with the remaining Parmesan shavings, and serve immediately.