There’s good reason why a caesar salad remains one of the most popular items on menus all over the world. This make-ahead pasta salad version ticks all the boxes for an easy-to-make, flavoursome and filling salad that travels well – perfect for your next road trip, picnic or weekend getaway. We’ve updated the classic caesar dressing to a lighter, eggless version with added yoghurt, easily coming together in a blender.
Ingredients: (serves 4)
For the roasted chicken: (or use a medium size rotisserie chicken, deboned)
4 chicken breasts on the bone, skin on
olive oil, for drizzling
salt & pepper, to taste
For the yoghurt caesar dressing:
1 cup plain double cream yoghurt
½ cup parmesan cheese, finely grated
¼ cup extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
3 anchovy fillets, roughly chopped
salt & pepper, to taste
For assembling:
350-400 g penne pasta
salted water, for cooking
a small bunch crunchy lettuce, shredded
a small bunch baby spinach leaves
¼ cup crispy onions (salad topping)
Method:
Prepare the chicken: Preheat the oven to 200 C. On a baking tray lined with baking paper or foil, arrange the chicken skin side up. Drizzle with oil and season with salt & pepper, then roast for about 20 minutes until the chicken is just cooked. Allow to cool for 15 minutes, then remove the bones and slice thinly.
Prepare the dressing: In a blender or food processor, add all the ingredients for the yoghurt caesar dressing. Blend until smooth, then taste and adjust seasoning if needed. Set aside.
Assemble: Cook the pasta in salted water until al dente (usually around 7-8 minutes). Immediately rinse under cold running water, then drain well. Add the pasta to a large mixing bowl, then add the pasta, sliced chicken, shredded lettuce, baby spinach and half the crispy onions. Drizzle with half the dressing, then toss to coat. To serve, transfer to a large serving bowl (or individual bowls), topping with the remaining onions and a final drizzle of dressing.
Pairs perfectly with Spier Canned Sauvignon Blanc.
