Sarasota's Light Version of Pasta Caesar Salad With Chicken

"This originally came from a cookbook which I sold. I think Cooking Light or Prevention Magazine, but I just copied the recipe on a index card so this is all I have. Besides I think I changed a few things along the way. Well, regardless, I loved this because it combines all the flavors of a caesar salad without the calories. The arugula bumps up the flavor and the dressing on this is light and simple but still full flavored. Now originally it didn't have chicken but one day I had 6 or so chicken tenders and decided to pan saute them and add it to the salad. I love the extra flavor of the breaded chicken to the salad."
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
photo by LifeIsGood photo by LifeIsGood
Ready In:
45mins
Ingredients:
19
Serves:
4-6
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ingredients

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directions

  • Chicken -- I set down 2 bowls. One with the egg and one with the bread crumbs with the salt, pepper and red pepper. Now, dip the chicken in the egg and then the bread crumbs and then into a saute pan heated to medium high heat with the olive oil. Cook all the pieces until golden brown on each side. They should only take a couple of minutes per side. Quick cooking. Remove and set on a plate lined with a paper towel to drain any grease. Cover with foil or a lid to keep warm. TIP: I just throw mine in the microwave, no heat, the closed space tends to keep them warm until the salad is ready.
  • Pasta -- make the pasta according to directions, then drain well and set to the side and just let it cool. TIP: stir in 1 drizzle of olive oil so the noodles don't stick together.
  • Dressing -- In a mini food processor add everything for the dressing and mix. Mix until you get a nice smooth creamy dressing. Taste for any additional salt or pepper.
  • Salad -- combine the cooled pasta, arugula and dressing and toss well. Then add the chicken and lightly toss. Top each salad plate with some of the parmesan for a garnish.
  • Serve this with a nice toasted slice of bread and you got an amazing dinner. This is a lighter healthier version so don't expect a heavy creamy sauce with this. This is a heart healthy recipe.

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Reviews

  1. Rated on 9/18/09 - This recipe made it into my book#266453 . High praise is well deserved here. What a fantastic idea for a recipe! This worked out perfectly for a busy weeknight. I made it 2 hours in advance, did my mom taxi service, and came home to a dinner (saved in the fridge) that was complete - then we had to dash off to another event. It worked beautifully. Now for the TASTE. Oh my...delish. It had that authentic ceasar flavoring and a hint of spice due to the crushed red pepper flakes. The pasta was perfect (I used about 8 oz) and lightly dressed. Don't be afraid of the anchovy paste!! It adds an authentic flavor (plus, it's not expensive). I did not add the extra salt to the dressing, since the anchovy paste seemed to provide enough salt taste for us. The chicken was crispy and full of flavor all on it's own. My whole family loved this and all went back for seconds. It was so easy, too! Thank you. ~Made for Fall PAC~
     
  2. This recipe deserves 5 stars for the great Caesar dressing alone. It's definitely one of the best homemade Caesar dressings I've had. I did make some changes otherwise though... I used grilled chicken instead, added sun-dried tomatoes & kalamata olives, and pretty much increased the amount of everything else as the servings would be really tiny if I didn't.
     
  3. Great, easy, fast, healthy recipe, and esp good for warmer days. I just grilled my chicken pieces (not cut up; part of why it was so fast; I had a bunch marinating for general use in a container in the fridge). I could not get arugula so I used lightly steamed kale. I put the greens on plates, then added the pasta (I made extra), parm, and some of the dressing, then put the chicken pieces hot off the grill on that, then added tomato wedges and kalamatas and some more dressing and parm. It was all so flavorful and a wonderful combination of textures and temperatures. As for the dressing, it turned out that my mayo was *really* minimal, so I threw the other ingredients (eyeballed measurements; subbed garlic powder) into the almost empty jar with ~5 T plain nf yogurt and a swig of olive oil and shook everything together (because I didn't want to clean the processor). This worked really well, and it was much praised, so I will be making a multiplied version of the dressing to keep in the fridge for day to day salads. Thanks. --M
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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