Ingredients
Boneless skinless chicken breasts or tenderloins
Bacon
Short pasta (rotini, fusilli, or bow tie)
Romaine lettuce hearts, chopped
Parmesan cheese (freshly shredded Parmigiano Reggiano or pre-shredded)
Garlic butter croutons
Salad Supreme Seasoning (Perfect Pinch brand)
Creamy Caesar ranch dressing (equal parts ranch and Caesar dressings)
Olive oil
Instructions
1-Cook the bacon: Dice 6 slices of bacon and cook until crispy; transfer to a plate, leaving 1 Tbsp drippings.
2-Cook the chicken: Season 1 lb chicken with poultry seasoning, cook in olive oil over medium-high 4-5 min per side to 165°F, then rest and dice.
3-Cook the pasta: Boil salted water, cook 12 oz short pasta until al dente, drain and rinse with cold water.
4-Make the dressing: Whisk 1/2 cup each ranch and Caesar dressing (or homemade: blend mayo, Dijon, Worcestershire, garlic, lemon, Parmesan, salt, pepper).
5-Combine: Toss cooled pasta with chicken, bacon, 1/2 cup shredded Parmesan, 1 Tbsp Salad Supreme seasoning, and dressing.
6-Add romaine and croutons: Fold in chopped romaine and garlic butter croutons just before serving; for meal prep, add later.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥬 To keep romaine crunchy for meal prep, store the lettuce separately and fold it in only when ready to eat.
🥓 Customize with halved cherry tomatoes, diced avocado, sliced red onion, or extra bacon bits for more flavor and texture.
🍞 Toss in crushed croutons right before serving for that essential crunch without any sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg