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Chicken and Pasta Caesar Salad

Chicken and Pasta Caesar Salad Recipe

Leftover chicken, bottled dressing and Rice Pasta make this a quick and delicious one-dish dinner. It’s the perfect picnic packer!


4-6 servings


15 minutes total time

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1/2 cup homemade or bottled Caesar salad dressing
1/3 cup fresh lemon juice (2 large lemons)
1 1/2 lbs grilled chicken
6 cups chopped Romaine lettuce, rinsed and dried*
1 cup shredded Parmesan cheese
1/2 cup pitted kalamata olives
Salt and fresh cracked pepper
1. Have a large pot of salted water at a full boil. Boil Notta Pasta according to box directions. Drain and rinse quickly. Transfer to large bowl while still warm.
2. Meanwhile whisk dressing and lemon juice together. Mix with warm Notta Pasta and let rest at room temperature to absorb flavors.
3. Cut chicken into bite size cubes and add to Pasta. Add lettuce, Parmesan cheese, and olives. Salt and pepper to taste and serve. If chilling salad to serve later, toss with a bit more dressing or splash of lemon juice just before serving.
Kitchen tip:

*A lettuce spinner makes short work of washing and drying lettuce.  It’s also good for spinning herbs like basil, cilantro and parsley.


Chicken and Pasta Caesar Salad

Nutrition Facts:*



FAT: 30g 


SODIUM: 890mg 

CARBS: 52g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Chicken and Pasta Caesar Salad

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