Description
A fresh, filling, and make-ahead pasta salad layered with grilled chicken, crisp vegetables, and a zesty Caesar-style dressing, perfect for portable meals.
Ingredients
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Boneless, skinless chicken breasts – 1½ pounds (680 g)
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Olive oil – 2 tablespoons
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Fresh lemon juice – 5 tablespoons, divided
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Garlic, minced – 2 cloves
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Salt – 1½ teaspoons, divided
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Black pepper – ¾ teaspoon, divided
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Paprika – 1 teaspoon
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Short pasta – 12 ounces (340 g)
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Romaine lettuce, chopped – 3 cups (150 g)
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Cherry tomatoes, halved – 1½ cups (225 g)
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Grated Parmesan-style cheese – ¾ cup (75 g)
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Mayonnaise – ¾ cup (180 g)
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Dijon mustard – 1 teaspoon
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Garlic powder – ½ teaspoon
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Worcestershire-style sauce (non-alcoholic) – 1 teaspoon
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Water – 2–4 tablespoons
Instructions
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Mix olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and paprika. Marinate chicken for 20 minutes, then grill over medium-high heat for 6–7 minutes per side. Rest and slice.
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Cook pasta in salted water until al dente. Drain, rinse, and cool completely.
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Whisk mayonnaise, remaining lemon juice, Dijon mustard, garlic powder, Worcestershire-style sauce, remaining salt, and black pepper. Add water to adjust consistency.
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Assemble jars by layering dressing, pasta, chicken, tomatoes, cheese, and lettuce. Seal and refrigerate.
Notes
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Keep lettuce on top to maintain freshness.
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Shake well before eating to distribute dressing evenly.
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Store refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes