Chicken Caesar protein pasta salad!!

Ingredients

• 2 cups Rotisserie Chicken (shredded, skin removed)
• 12 oz Protein Pasta (cooked according to package directions, then cooled)
• 1 can Canned Chickpeas (15 oz, drained and rinsed)
• 1 medium Cucumber (seedless or English cucumber, diced)
• 4 cups Romaine Lettuce (chopped, washed and dried)
• 0.5 cup Parmesan Cheese (freshly shaved or pre‑shaved)
• 0.5 cup Primal Kitchen Caesar Dressing (store‑bought, oil‑free)
• to taste Salt
• to taste Black Pepper

Instructions

1. Gather Ingredients and Equipment

   Set out all ingredients, a large mixing bowl, veggie chopper, colander, cheese grater, and salad tongs. Have your gloves ready for handling the chicken.

   Time: PT2M

2. Dice the Cucumber

   Using the veggie chopper (or a chef's knife), dice the cucumber into bite‑size cubes.

   Time: PT5M

3. Prepare the Lettuce

   Roughly chop the romaine lettuce, then rinse and spin dry in a salad spinner or pat with a towel.

   Time: PT3M

4. Drain and Rinse Chickpeas

   Open the can of chickpeas, pour into a colander, rinse under cold water, and let drain.

   Time: PT2M

5. Shred the Rotisserie Chicken

   Remove the meat from the rotisserie chicken, discard skin and bones, and shred into bite‑size strips using your hands (gloves recommended).

   Time: PT5M

6. Combine Base Ingredients

   In the large mixing bowl, add the cooled protein pasta, shredded chicken, drained chickpeas, diced cucumber, and chopped romaine lettuce.

   Time: PT3M

7. Add Parmesan Cheese

   Sprinkle the shaved Parmesan over the mixture.

   Time: PT1M

8. Dress the Salad

   Pour the Primal Kitchen Caesar dressing over the salad and gently toss until everything is evenly coated. Season with salt and pepper to taste.

   Time: PT2M

9. Serve or Store

   Serve immediately or cover the bowl with plastic wrap and refrigerate. This salad holds up well for 3‑4 days.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g