Description
This Pesto Caesar Salad puts a bold twist on the classic with pesto-coated chicken, sweet bell peppers, and juicy tomatoes. Tossed with crisp romaine and croutons, it turns a simple side into a satisfying main.
Ingredients
1 1/2 cup (5-6 ounces) cooked chicken chopped into bite size pieces or shredded
1 tablespoons (8 ounces) basil pesto
5 cups (6 ounces) romaine lettuce chopped into bite sized pieces
2/3 cup (3 ounces) orange bell pepper diced
¾ cup (3.5 ounces) cherry tomatoes cut in half lengthwise
2/3 cup seasoned croutons
¾ cup cooked shell noodles optional
¼ cup (60 ml) Caesar dressing
Instructions
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If you're adding noodles, cook them according to the package instructions. Drain and let them cool. Avoid overcooking so they hold their shape in the salad.
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Chop the lettuce into bite-sized pieces. Dice the bell peppers and slice the cherry tomatoes in half.
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In a heated skillet, add the cooked chicken* and pesto. Stir to coat the chicken evenly. If the mixture begins to stick, add 1–2 tablespoons of water. Cook for about 5 minutes, or until the chicken is heated through. Remove from heat and let cool slightly.
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In a large bowl, combine the chopped lettuce, diced peppers, tomatoes, croutons, and noodles (if using). Drizzle with Caesar dressing and toss until everything is evenly coated.
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Top the salad with the warm pesto chicken. Serve immediately and enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. Just a reminder that USDA recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Cooktop
- Cuisine: American