Chicken Caesar Pasta Salad

• 1 liter, for boiling Water (about 4 cups, for boiling)
• 1.5 g Salt (¼ tsp)
• 70 g dry Short pasta (penne or fusilli) (2.5 oz dry)
• 180 g raw Chicken breast (6.3 oz raw)
• 0.5 g Black pepper (¼ tsp)
• 5 g Olive oil (1 tsp)
• 90 g raw Romaine lettuce (3.2 oz raw)
• 80 g raw Cherry tomatoes or tomato (2.8 oz raw)
• 30 g Light Caesar dressing (1.1 oz)
• 18 g Parmesan, grated (3⅔ tbsp)

You'll need: Large saucepan, Colander, Frying pan, Tongs, Large bowl, Cutting board and knife.

Method

1. Boil and cool the pasta

   Bring the water to a boil with most of the salt. Cook the pasta for the time on the package, until tender with a slight bite. Drain, rinse under cold water until it's cool, and shake off the water.

   Cold pasta doesn't soak up the dressing, so the salad stays light, not greasy.

2. Cook the chicken

   While the pasta boils, cut the chicken breast in half horizontally so it's thinner, and season with the last pinch of salt and half the pepper. Then scrub the board, knife and your hands with soap before you touch anything else. Heat the oil in the pan over medium heat and cook for 5–6 minutes on each side, until golden and 74°C (165°F) inside. Rest it for 5 minutes, then slice.

   Cutting the breast in half cooks it evenly, so the thin end doesn't dry out.

3. Toss the salad

   Chop the romaine and halve the tomatoes. In the large bowl, toss the cold pasta with the romaine, tomatoes, Caesar dressing and the rest of the pepper.

   Dry the lettuce well first. Wet leaves water the dressing down.

4. Top with chicken and Parmesan

   Lay the sliced chicken over the salad and sprinkle with the Parmesan.

   Add the chicken warm for contrast, or chill it first if you're packing the salad.

Swaps

• Chicken breast → Rotisserie chicken, skin off, 140 gNo cooking needed, so skip the chicken step.
• Pasta → Whole-wheat pastaMore fiber and a nuttier bite.