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Deluxe Chicken Caesar Pasta Salad

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Member since 2009

Serves | Prep Time | Cook Time


 3 cups cooked and cooled rigatoni
 3 cups shredded romaine lettuce
 ½ cup parmesan cheese
 2 chicken breasts, cubed
 ¼ cup white wine
 2 tsp Nature’s Seasoning
 2 minced garlic cloves
 1/2 tsp lemon pepper
 2 tsp thyme
 2 tsp basil
 2 tsp oregano
 ¼ cup parmesan cheese
 1 cup flavored bread crumbs
 1 tbsp olive oil
 1 cup sliced mushroom
 1 minced garlic clove
 1 tsp of nature’s seasoning
Creamy Bacon Caesar Dressing
 ½ lb. crispy bacon, crumbled
 ½ cup Caesar dressing
 ½ cup milk
 1 tsp. nature’s seasoning
 1 tsp basil
 1 tsp oregano
 1 tsp thyme

Combine pasta and lettuce and hold on to cheese till everything else is done.


Preheat oven to 400F

Marinate chicken in wine with ½ nature’s seasoning, 1 garlic clove, lemon pepper, ½ thyme, ½ basil and ½ the oregano. When finished, combine remaining ingredients in a shallow dish. Coat the chicken pieces in the mixture. Pour onto greased baking sheet and bake for 40 minutes.


Heat oil in a wok; add garlic and other ingredients and sauté until mushrooms are tender. Take out chicken pieces and add to chicken/bread crumb mixture. Toss around and return to oven.


Bring milk, dressing and spices to a boil. Turn down to a simmer and add bacon bits. Simmer for about 20 minutes. You can serve salad warm right away with baked chicken mixture or cool all ingredients and combine later.

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