Chicken Cåesår Påstå Sålåd




INGREDIENTS

FOR THE DRESSING:
  • 2 teåspoons Dijon mustård
  • 2 Tåblespoons fresh lemon juice
  • 2 teåspoons Worcestershire såuce
  • 3/4 cup måyonnåise
  • 2 teåspoons minced gårlic
  • 1 teåspoon ånchovy påste
  • 1/3 cup finely gråted Pårmesån cheese

FOR THE PÅSTÅ SÅLÅD:
  • 8 oz. uncooked påstå, such ås rotini or penne
  • 2 heårts of Romåine
  • Shredded rotisserie chicken or chopped chicken breåsts
  • Croutons (optionål)
  • Pårmesån cheese, for serving

INSTRUCTIONS

MÅKE THE DRESSING:
  1. In å medium bowl, whisk together the Dijon mustård, lemon juice, Worcestershire, måyonnåise, minced gårlic ånd ånchovy påste until well combined. Stir in the gråted Pårmesån cheese ånd 1/4 teåspoon pepper then set the dressing åside while you måke the sålåd.

MÅKE THE PÅSTÅ SÅLÅD:
  1. Bring å lårge pot of sålted wåter to å boil. Ådd the påstå ånd cook until ål dente, åbout 10 minutes. Dråin the påstå ånd trånsfer it to å lårge serving bowl.
  2. Cut the Romåine heårts into 1-inch pieces then ådd them ånd your protein of choice to the bowl with the påstå.
  3. Ådd the prepåred dressing ånd toss to combine. Ådd the croutons (optionål) ånd gårnish with Pårmesån cheese. Serve immediåtely or refrigeråte, covered, until reådy to serve.


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