# What You'll Need:
→ Pasta
01 - 9 oz rotini or penne pasta
02 - 1 tsp salt (for pasta water)
→ Buffalo Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 2 tbsp olive oil
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/3 cup buffalo sauce
→ Salad & Add-ins
10 - 1 large head romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup thinly sliced red onion
13 - 1/2 cup shredded carrots
14 - 1/2 cup shredded parmesan cheese
15 - 1/4 cup chopped chives or green onions
16 - 1/3 cup crumbled blue cheese (optional)
→ Caesar Dressing
17 - 1/2 cup creamy Caesar dressing
18 - 2 tbsp plain Greek yogurt or sour cream (optional)
19 - Freshly ground black pepper, to taste
→ Topping
20 - 1 cup seasoned croutons
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse with cold water. Set aside.
02 - Rub chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper while the pasta cooks.
03 - In a large skillet over medium-high heat, cook chicken for 6-7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then dice or slice.
04 - Toss chicken pieces with buffalo sauce until evenly coated.
05 - In a large bowl, mix cooked pasta, chopped romaine, cherry tomatoes, red onion, carrots, parmesan cheese, and chives.
06 - Whisk Caesar dressing with Greek yogurt (if using) and add black pepper to taste.
07 - Add buffalo chicken to the salad mixture, drizzle with dressing, and toss until evenly coated.
08 - Top salad with seasoned croutons and blue cheese (if using) just before serving. Serve chilled or at room temperature.
