Ingredients :
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons spicy brown mustard
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 1 pound rotini or other small pasta
- 1 pound chicken breast cutlets
- 2 tablespoons Cajun Seasoning homemade or store-bought
- 2 tablespoons olive oil
- 1 large head romaine lettuce chopped
- 2 cups croutons
- 8 ounces cooked bacon crumbled
- 1/4 cup freshly grated Parmesan cheese grated
Directions :
- To make the dressing, in a small bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, brown mustard, Worcestershire sauce, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Cover and refrigerate while preparing the rest of the salad.
- In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to a boil. Add rotini and cook according to package instructions, about 9 to 11 minutes. Drain and rinse with cold water.
- Meanwhile, arrange chicken on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.
- In large skillet, heat oil until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side. Remove from heat and rest for 5 minutes. Slice into strips.
- In a very large bowl, combine cooled rotini, lettuce, croutons, and bacon. Drizzle with Caesar salad dressing and toss until uniformly coated. Top with chicken and garnish with Parmesan cheese.
