Ingredients:

  • 2 large (or 3 medium) Chicken Breasts (about 500g / 1.1 lbs)
  • 1 tbsp (15 ml) Olive Oil, plus extra for cooking
  • 1 tsp (5g) Smoked Paprika
  • ½ tsp (2.5g) Garlic Powder
  • Salt and Black Pepper, to taste
  • 1 lb (450g) Short Pasta Shape (e.g., Rotini, Fusilli, Penne)
  • 2 tsp (10g) Kosher Salt (for the cooking water)
  • ¾ cup (180 ml) Mayonnaise (full-fat recommended)
  • ¼ cup (60 ml) Fresh Lemon Juice
  • 2 tbsp (30 ml) Worcestershire Sauce
  • 1 tbsp (15g) Anchovy Paste (or 3 finely minced anchovy fillets)
  • 2 cloves Garlic, finely minced
  • ½ cup (50g) Grated Parmesan Cheese (plus extra for garnish)
  • 2 tbsp (30 ml) Cold Water (or more, to thin)
  • 2 cups (approx. 200g) Romaine Lettuce, roughly chopped
  • 1 ½ cups (approx. 100g) Croutons
  • ½ cup (50g) Shaved Parmesan Cheese

Instructions:

  1. Pat the chicken breasts dry. Toss them with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken, cover loosely with foil, and let it rest for 10 minutes. Dice the chicken into bite-sized pieces and set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Drain the pasta immediately. Rinse thoroughly under cold running water until completely cool to stop the cooking process and remove excess starch. Drain well and set aside.
  3. In a medium bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, and anchovy paste. Whisk until smooth. Stir in the minced garlic and the grated Parmesan cheese. Slowly whisk in the cold water until the dressing reaches a pourable consistency. Season aggressively with black pepper.
  4. In an extra-large mixing bowl, combine the cooled pasta and the diced chicken. Pour about two-thirds of the prepared Caesar dressing over the mixture. Toss gently to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the pasta to absorb the flavour.
  5. Just before serving, remove the salad from the fridge. Add the chopped Romaine lettuce. Add the remaining dressing (if needed) and gently toss the salad one final time. Transfer the salad to a serving platter or bowl, then sprinkle the croutons and shaved Parmesan over the top. Serve immediately.