Caesar Pasta Salad

By Tasty · 45 min

Ingredients

Instructions

1. Set up three shallow dishes: whisk the eggs smooth in the first; in the second, mix the flour, paprika, garlic powder, kosher salt and black pepper; put the panko in the third.
2. Coat each chicken piece in the flour mixture, then the egg, then the panko, pressing gently so the crumbs stick. Set aside.
3. Heat the oil in a large skillet over medium-high heat. Fry the breaded chicken one piece at a time for 4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (75°C).
4. Move the fried chicken to a wire rack, sprinkle with a pinch of kosher salt, and let it rest while you make the dressing.
5. In a medium bowl, whisk the garlic, anchovy paste, Greek yogurt, mayonnaise, lemon juice, mustard, Worcestershire sauce and Parmesan until smooth. Season with black pepper to taste.
6. In a large bowl, toss the cooked pasta with about half the dressing. Add the lettuce and croutons, drizzle in another quarter of the dressing and toss. Add more dressing as desired.
7. Slice the rested chicken into strips. Divide the pasta salad among bowls and top each with chicken. Serve with lemon wedges and extra dressing or Parmesan if wanted.

Summarized from Tasty's video. Watch it for the details.

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