Kale Caesar Pasta Salad with Chicken
25 minutes
Serves: 4
Taking salad to work seems like a good idea, until you have a dressing disaster. Eliminate the risk of spilling balsamic all over your lunch bag by packing your next lunch in layers inside of a Ziploc® Twist ‘N Loc® container. This kale and chicken pasta is staying put.
Ingredients
-
¾cup 0% fat Greek yogurt
-
2
tbsp extra virgin olive oil -
1-2
tbsp lemon juice -
1 ½
tbsp water -
2
tsp Dijon mustard -
2
garlic cloves, roughly chopped -
¼tsp salt
-
Freshly ground pepper
-
8
oz. whole grain pasta -
4
cups baby kale -
2
cups chopped romaine -
1
cup radicchio or red cabbage, shredded -
2
grilled chicken breasts, cubed -
½cup shaved Parmesan cheese
Dressing
Salad
Directions
-
1
Combine the dressing ingredients in a blender or food processor and blend until smooth. Transfer the dressing to a Ziploc® container and refrigerate until ready to use.
-
2
Make the pasta salad. Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package until al dente. Drain and rinse with cold water until pasta is cool.
-
3
Portion a serving of the salad in a large Ziploc® Twist ‘N Loc® container, layering dressing, pasta, baby kale, romaine, radicchio (or cabbage), chicken, and shaved Parmesan.
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