Description
A delightful blend of salad and pasta, featuring crisp kale, grilled chicken, and creamy Caesar dressing, perfect for summer gatherings.
Ingredients
Scale
- 4 cups Tuscan Kale
- 8 ounces Rigatoni
- 2 breasts Grilled Chicken Breast
- 1 cup Caesar Dressing
- 2 tablespoons Olive Oil
- 1 Lemon
- 1/2 cup Parmesan Cheese
- 1 cup Croutons
Instructions
- Start by boiling a large pot of salted water. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set it aside.
- While the pasta cooks, wash and chop the kale. Remove the tough stems and break the leaves into bite-sized pieces.
- In a large mixing bowl, combine the kale with 2 tablespoons of olive oil. Massage the kale leaves with your hands for about 2-3 minutes until they soften slightly.
- Add the cooked rigatoni to the kale, and toss everything together.
- Chop the grilled chicken breast into bite-sized pieces and add it to the bowl.
- Squeeze the juice of one lemon over the salad for a fresh, zesty flavor.
- Pour in the Caesar dressing and toss everything until combined, ensuring every component gets a coating of that creamy goodness.
- Finally, add the Parmesan cheese and croutons, giving it one last gentle toss to mix.
- Serve immediately or let it chill in the fridge for about 10-15 minutes for flavors to meld.
Notes
You can substitute the kale with other leafy greens or use gluten-free pasta. Dress the salad just before serving to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pasta salad, kale salad, Caesar dressing, summer recipes, healthy salad