I. Hate. Bees.
The grilled chicken for the salad was nearly ruined by the dastardly things. The insanely smart people that built this house put in an all-wood carport (unpainted, of course). The wood serves to be a feeding frenzy for carpenter bees. They have most of their tunnels right under the spot that the hubby parked (and chained down) the grill. There weren't any bees out when I started grilling the chicken and they actually didn't show up until it was time to pull the chicken, which was when 3 HUGE carpenter bees appeared. I took a deep breath, ran to the grill, grabbed the chicken as fast as I could, and sprinted back to the house.
I waited about 10 minutes for the bees to go away before I could turn the grill off. Sorry for wasting propane hun!
So it's Night 5 of A Week of Salads. This is just a traditional Caesar salad with some chicken and pasta thrown into the mix. I love pasta, I can figure out how to put it in pretty much anything.
I'm going to tell you a secret. I haven't bought Caesar dressing since I discovered the recipe that I've been using for a couple of years. It's yogurt based, so it's a lot healthier than prepared Caesar dressing. It tastes exactly like regular Caesar dressing though.
It looks like real Caesar dressing too.
A Week of Salads is over. I've pretty much been eating salad non-stop all week since I've been eating leftover salads everyday for lunch. I'm pleased to report that every salad kept well for next-day leftovers. I'm looking forward to a little weekend splurging now :)
1 large chicken breast
drizzle of olive oil
salt and pepper
6 oz penne pasta
4 cups romaine lettuce, chopped
1/2 cup croutons
6 tbsp fresh grated Parmesan cheese
1/3 cup plain Greek yogurt
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp anchovy paste
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp black pepper
1. Drizzle chicken breast with olive oil. Season with salt, pepper, and garlic powder. Heat gas grill over medium-high heat. Grill chicken breast 12-15 minutes, or until done. Remove from heat, let rest for at least 5 minutes. Roughly chop and set aside.
2. Cook pasta according to package directions. Run under cool water until pasta is cold. Drain and place in a large mixing bowl.
3. Add romaine lettuce through Parmesan cheese to the mixing bowl. Add chicken to mixing bowl.
4. In a separate, smaller mixing bowl combine Greek yogurt through black pepper. Stir vigorously with a whisk. Drizzle dressing over salad, toss well to combine. Serve immediately.
|Creamy Caesar dressing brought to you by Cooking Light|