My mother in law passed along this Cooking Light recipe a few weeks ago. I thought it looked really good, and Bob and I love to have dinner salads in the spring and summer. I've been inspired by Kerstin's recipes using turkey bacon, so I thought I'd throw some of that in. I had tried turkey bacon a few times over the years, and I never thought it was that great - it didn't crisp up like traditional bacon. But Oscar Mayer brand turkey bacon was on sale this time, and it is SO good! It becomes crispy and has a very similar texture to bacon. I'm so excited to start substituting it in recipes that call for bacon and pancetta!
This salad is so delicious! We both loved it. I'm not sure how necessary the pasta is, so the second time I made it, I omitted the pasta, upped the amount of bacon, and used red onion instead of green since it was all we had. I think I like the green onion best though. I've included my changes below.
Chicken Caesar Salad
1 chicken breast, diced (I used a rotisserie chicken)
2-4 slices of turkey bacon, cooked and crumbled
1 container grape tomatoes, halved
half a bunch of green onions, sliced
2 ounces feta cheese
1 bunch of Romaine lettuce
3 Tablespoons fat-free Caesar dressing (more or less to taste)
1 1/2 cups whole wheat penne (3 ounces uncooked)
1/2 garlic clove, minced
1/4 cup thinly sliced fresh basil (or a small amount of basil puree)
Freshly ground pepper to taste
Grated Parmesan cheese (optional)
1. Combine all ingredients in a large bowl.
2. Top with freshly ground pepper and freshly grated Parmesan cheese, if desired.
Source: Adapted from Cooking Light
The Weekend Dish: 3/25/2017
1 day ago