Ingredients
Chicken:
2 boneless, skinless chicken breasts
1 Tbsp. olive oil
garlic powder, to taste
salt and cracked black pepper, to taste
Pasta Salad:
12oz. (3/4 of 16oz. box) dry penne pasta
6 cups chopped romaine lettuce
1 cup garlic herb croutons
1/2 cup shredded parmesan cheese
6 slices crispy cooked Hickory smoked bacon, crumbled
lemon wedges
Dressing:
1 cup mayo
1/2 cup Greek yogurt
2 tsp. minced garlic
1/2 cup parmesan cheese
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
3 Tbsp. fresh squeezed lemon juice
salt and cracked black pepper, to taste
Instructions
In a large bowl, whisk together all dressing ingredients until completely blended.
Cover and refrigerate.
Oil and season chicken breast and grill over medium heat until fully cooked, 4 to 5 minutes per side. Rest until cooled.
Cook paste according to packages’ al dente instructions. Strain and run under cold water.
Drain well.
Add pasta, chicken, lettuce, croutons, cheese, and crumbled bacon to a large bowl and toss.
Add desired amount of dressing and toss until combined and coated.
Serve immediately.
ENJOY!
