Spicy Tahini Caesar Pasta Salad Recipe
What You Will Need
Ingredients
- 16 oz rotini/fusilli, cooked according to package directions, cooled
- 2 small chicken breasts (~3/4 - 1lb total), pounded to an even thickness
- Salt and pepper, to taste
- 2 hearts of romaine, chopped into bite-sized pieces
- 1 1/2 cup cherry or grape tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2/3 cup shredded Parmesan cheese
- 3 Tablespoons drained capers
- freshly cracked black pepper
Dressing
- 1/4 cup Olive Oil
- 1/4 cup Tahini
- 2 tablespoons Plain Yogurt
- 1/4 cup Lemon Juice
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 1/2 cup Freshly-Grated Parmesan
- 1/4 cup Water + more, if needed
- 1 tsp. cayenne pepper
- Salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
-
Heat a large grill pan over medium-high heat. Season chicken on both sides with salt and pepper then place inside grill pan and grill until cooked through, 3-4 minutes per side. Remove chicken to a cutting board then let rest for 10 minutes. Chop into bite sized pieces then refrigerate while you assemble the rest of the salad.
-
Add all of the Spicy Tahini Caesar Dressing ingredients to a food processor and pulse until smooth. This dressing will be thick; but if you need to add a little more water to thin it out, feel free.
-
To a very large mixing bowl add the chopped romaine lettuce, cherry tomatoes, red onion, shredded Parmesan cheese, capers, freshly cracked black pepper, cooled pasta, and Spicy Tahini Caesar Dressing. Stir with a spatula to evenly coat. Add cooled chopped chicken then fold to combine and serve. Enjoy!
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