Chicken Caesar pasta salad
The ever-popular caesar salad, with its crunchy croûtons and creamy, tangy dressing, is made more substantial with the addition of pasta, for a tasty midweek meal.
For the Caesar dressing
Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.
Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.
To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste.
Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.
Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings.