Ingredients

The following ingredients have 4 Servings
  • 1 pound uncooked pasta
  • 6 strips bacon (cut into small pieces)
  • 2 large chicken breasts (cut in half lengthwise)
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • 4 cups romaine lettuce (chopped or torn)
  • 2 cups croutons
  • 3/4 cup Caesar dressing (or to taste)
  • 1/3 cup Parmesan cheese (finely grated or shaved)
  • Lemon juice ((optional, to taste))

Instruction

  • If you are making my Caesar dressing and/or croutons, I suggest prepping those first prior to starting this recipe. For this recipe, I prep as I go along (like while the pasta, bacon, and chicken are cooking) to save time.
  • Boil a salted pot for the pasta. Cook it al dente according to package directions. Once it's done, drain it and rinse it with cold water. Let it sit in a colander/sieve so it drains thoroughly while you're doing other steps in the recipe.
  • Meanwhile, cut the bacon into bite-size pieces (I use kitchen shears to make this easy), and cook it over medium-high heat until crispy (about 10 minutes). Once it's finished, take the pan off the heat and remove the bacon to a paper towel lined plate, and leave the fat in the pan.
  • Cut your chicken in half lengthwise and season both sides with the garlic powder and salt & pepper. Return the skillet to the heat (medium high), and when the fat is hot, fry the chicken for about 5 minutes/side or until it's golden and cooked through. Remove the chicken to a plate and let it cool a bit prior to slicing it into strips.
  • Once your pasta, bacon, and chicken are all ready, it's time to assemble the salad in a large bowl. Toss it with the dressing (feel free to add more if needed). I like to squeeze a little bit of lemon juice on top of the salad prior to serving. I suggest eating this salad as soon as you've added the dressing.