Kale Caesar Pasta Salad with Chicken

25 minutes
Serves: 4
Taking salad to work seems like a good idea, until you have a dressing disaster. Eliminate the risk of spilling balsamic all over your lunch bag by packing your next lunch in layers inside of a Ziploc® Twist ‘N Loc® container. This kale and chicken pasta is staying put.

Ingredients

    Dressing
  • ¾
    cup 0% fat Greek yogurt
  • 2

    tbsp extra virgin olive oil
  • 1-2

    tbsp lemon juice
  • 1 ½

    tbsp water
  • 2

    tsp Dijon mustard
  • 2

    garlic cloves, roughly chopped
  • ¼
    tsp salt
  •   
    Freshly ground pepper
  • Salad
  • 8

    oz. whole grain pasta
  • 4

    cups baby kale
  • 2

    cups chopped romaine
  • 1

    cup radicchio or red cabbage, shredded
  • 2

    grilled chicken breasts, cubed
  • ½
    cup shaved Parmesan cheese

Directions

    • 1 Combine the dressing ingredients in a blender or food processor and blend until smooth.  Transfer the dressing to a Ziploc® container and refrigerate until ready to use.
    • 2 Make the pasta salad. Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package until al dente. Drain and rinse with cold water until pasta is cool.
    • 3 Portion a serving of the salad in a large Ziploc® Twist ‘N Loc® container, layering dressing, pasta, baby kale, romaine, radicchio (or cabbage), chicken, and shaved Parmesan.