Ingredients

The following ingredients have 6 Servings
  • 1/2 cup mayo, homemade or store-bought
  • 2 teaspoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice, divided
  • 1/2 teaspoon anchovy paste
  • 1 clove garlic, crushed
  • Pinch of fine sea salt
  • Pinch of freshly ground black pepper
  • 4 pieces of bacon, cooked
  • 1 lb. boneless skinless chicken breast
  • 1 head romaine lettuce, cleaned and roughly chopped
  • 1 16-ounce package gluten-free pasta
  • 1 cup cherry tomatoes, halved
  • 1 lemon
  • Salt and pepper, to taste

Instruction

  • Make the dressing: In a high-speed blender combine mayo, olive oil, vinegar, dijon, lemon juice, anchovy paste, garlic and big pinch salt and pepper. Pulse once or twice just until blended. Taste and adjust seasoning and set aside.
  • Season chicken with salt and pepper and grill for 8-10 minutes on each side until no pink remains. Cut into cubes and set aside.
  • Make pasta as instructed on package. Rinse with cool water and drain and place into a large bowl.
  • Assemble: To the  large bowl, add pasta, bacon, tomatoes, lettuce, and chicken. Pour over dressing and mix to combine. Season to taste with salt, pepper and a squeeze of fresh lemon juice. Serve warm or room temperature.