Meal Prep Chicken Caesar Pasta Salad with Shredded Lettuce
My spin on a caesar salad that is filling, delicious and packed with fiber & protein. (This recipe makes 4 lunch portions.)
Ingredients:
For the salad:
2 cups cooked DeCecco penne or rotini pasta
1½ cups shredded rotisserie chicken
2 cups shredded Brussels sprouts (or chopped broccoli slaw)
¼ cup grated Parmesan cheese
Salt and pepper to taste
Greek Yogurt Caesar Dressing:
½ cup plain Greek yogurt
1 tbsp olive oil
1–2 tsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 garlic clove, grated
2 tbsp grated Parmesan
Salt and pepper to taste
Optional: water to thin
To serve:
Shredded Romaine or iceberg lettuce (kept separate for crunch)
Extra Parmesan, pepper, or crushed croutons if desired
Directions:
1) Cook the pasta according to package instructions, drain, and let cool.
2) Make the dressing: Whisk Greek yogurt, olive oil, mustard, lemon juice, Worcestershire, garlic, and Parmesan until smooth. Add a splash of water if needed to thin.
3) Toss the salad: In a large bowl, mix cooled pasta, shredded chicken, and Brussels sprouts. Pour dressing over and toss until well combined.
4) Pack for meal prep: Divide the pasta salad into 4 containers. Store shredded lettuce separately in zip bags or compartments to keep it crisp. Add optional toppings just before eating.
