It's starting to get warm! We've already had a few days in the 70s, and if I use my oven on those days, we bake too! I found another great summer main dish salad that we really enjoyed. This is a spin on a chicken Caesar salad with the addition of pasta and cheese to make it a meal. To really keep the heat out of your house, you could even grill the chicken outside. If you are feeling extra healthy add some veggies like cucumber or tomato.
adapted from yoga chef
1/2 cup plus 2 TBSPs Caesar salad dressing, divided (we like Kraft)
4 boneless, skinless, chicken breast halves
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded (shredding a brick is best)
6 oz penne pasta, cooked, rinsed with cold water, and drained
3 cups chopped romaine lettuce
1/2 cup croutons
Pepper to taste
1. Brush the 2 TBSPs of dressing onto both sides of the chicken breasts. Cook in a skillet or grill pan over medium heat for 4-5 minutes per side or until chicken is no longer pink in center. Remove from pan and let cool 15 minutes. Cut into chunks.
2. Combine cheeses in a small bowl and set aside.
2. Combine pasta and remaining 1/2 cup Caesar dressing in a large bowl. Add chicken and 1 1/2 cups of cheese mixture; toss well. Add lettuce, toss, and transfer to serving plates. Top with remaining cheese, croutons, and pepper.