Ingredients
Equipment
Method
- Add the Greek yogurt, mayonnaise, lemon juice, 2 tablespoons Parmesan, vinegar-based Dijon mustard, grated garlic, Worcestershire sauce, optional anchovy paste, and black pepper to a medium bowl.
- Whisk until combined. Add cold water 1 tablespoon at a time until the dressing is creamy and easy to spoon. Taste the completed dressing before adding any salt.
- Cover the dressing and refrigerate it while preparing the remaining ingredients.
- Cook the pasta according to its package directions until al dente.
- Drain the pasta and rinse it briefly under cool running water to stop the cooking process. Drain thoroughly.
- Spread the pasta in a shallow dish or on a clean tray and allow it to cool completely. Do not combine warm pasta with the romaine.
- If cooking chicken from raw, cook it until the thickest part reaches an internal temperature of 165°F or 74°C. Transfer it to a clean shallow container and cool it promptly.
- Chop or shred the cooled chicken. Wash and chop the romaine, then dry it thoroughly with a salad spinner or clean kitchen towels.
- Add the cooled pasta, chicken, and 1/3 cup Parmesan to a large mixing bowl.
- Add approximately half of the dressing and toss gently. Add more dressing gradually only as needed to coat the pasta and chicken lightly.
- Reserve the remaining dressing in a separate sealed container for serving and refreshing refrigerated portions.
- For immediate serving, gently fold in the dry romaine and optional drained cherry tomatoes shortly before eating. Add optional croutons at the last moment.
- For meal prep, divide the pasta and chicken mixture among 4 containers. Store the romaine, reserved dressing, optional tomatoes, and croutons separately.
- When ready to eat, refresh the pasta and chicken with reserved dressing, then add the romaine, tomatoes, and croutons.
Notes
Kitchen verification required: This is a research-based formula. Confirm the final yield, preparation time, pasta texture, dressing quantity, seasoning, refrigerated texture, and nutrition with the exact ingredients selected before publication. Do not describe the recipe as personally tested unless a documented testing record is available.
Chicken safety: When cooking chicken from raw, confirm that the thickest portion reaches 165°F or 74°C with a clean food thermometer.
Meal-prep method: Store the pasta and chicken together, but keep the dry romaine, reserved dressing, tomatoes, and croutons separate. Combine them shortly before eating to prevent soggy lettuce and soft croutons.
Storage: Refrigerate all perishable components at 40°F or 4°C or below within 2 hours of preparation, or within 1 hour when the surrounding temperature is above 90°F or 32°C. Use within approximately 3 days for the best texture.
Prevent dry pasta: Do not use all of the dressing during the initial assembly. Refrigerated pasta absorbs moisture, so add reserved dressing shortly before serving.
Mustard: Use vinegar-based Dijon mustard made without wine or another alcohol-based ingredient. Yellow mustard may be substituted.
Salt: Parmesan, mayonnaise, mustard, Worcestershire sauce, chicken, and optional anchovy paste can all contain sodium. Taste the completed dressing before adding salt.
Variations: Boneless chicken thighs, leftover chicken, or rotisserie chicken may replace chicken breast, although the nutrition and sodium will change. Chopped kale may replace romaine for a firmer texture.
Freezing: Freezing the assembled salad is not recommended because the pasta, lettuce, dairy-based dressing, and croutons may lose quality after thawing.
Allergen note: This recipe may contain wheat, egg, milk, fish, mustard, and soy depending on the pasta, mayonnaise, Worcestershire sauce, Parmesan, croutons, and optional anchovy paste used.