742- Chicken Caesar Pasta Salad / سلطة سيزر بالدجاج والمعكرونة
250 grams (8.8 oz) Penne Panzani
8 to 10 medium-sized lettuce leaves
250 grams (8.8 oz) chicken breast, sliced
Salt and pepper
1 teaspoon lemon juice
10 cherry tomatoes
Parmesan cheese, sliced
For bread croutons:
100 grams (3.5 oz) white toast bread
1 tablespoon olive oil
1 garlic clove
1 teaspoon herbs of Provence
2 tablespoons mustard
4 tablespoons heavy cream
2 tablespoons lemon juice
4 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons parmesan cheese, shredded
Pepper to taste
1- In a large pot of salted boiling water, cook pasta for about 8 to 10 minute. Rinse under cold water and drain.
Step 2- Prepare the chicken:
2- Mix the chicken slices with the lemon juice, salt, and pepper.
3- Cook the chicken in a grilling pan over medium heat for about 10 minutes until they become brown.
Step 3- Prepare the croutons:
4- Using a knife, gently cut the white toast bread into cubes and place in a bowl.
5- Add the garlic, olive oil, and herbs of Provence.
6- Cover the bowl with a plate and toss until everything is combined.
7- Bake in a preheated oven of 180°C for 10 to 15 min until they become brown and crispy.
Step 4- Prepare the dressing:
8- In a medium bowl, place the mustard, heavy cream, and lemon juice. Using a whisk, mix well until everything is combined.
9- Add the vegetable oil and olive oil little by little while whisking until you obtain a smooth creamy texture.
10- Add the pepper and parmesan cheese and mix.
Step 5- Serving:
11- In a large salad bowl, combine the pasta, cooked chicken, lettuce leaves, croutons, and parmesan slices.
12- Drizzle 4 to 6 tbsp of the dressing, mix well then serve!