Chicken Caesar Salad Pasta

Here’s What You’ll Need:

• 1-1.5 lb of thin chicken

• 2 eggs

• 1 tbsp balsamic vinegar

• 1 cup plain breadcrumbs

• ¼ cup parmesan + more for topping

• 2 tsp garlic powder

• 1 tsp italian seasoning

• salt + pepper

• lettuce (I’ve used romaine or iceburg)

• caesar dressing (I love primal kitchen)

• croutons or toasted breadcrumbs

• any short pasta (I love using this GF farfalle)

Ingredients:

1. In a shallow bowl, whisk together the eggs and balsamic vinegar.

2. In a separate bowl, combine ¼ cup Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.

3. Cut the chicken breasts into thirds. Dip each piece into the egg mixture, then coat evenly with the seasoned breadcrumb mixture.

4. Arrange the chicken in a single layer in the air fryer and lightly spray with olive oil. Air fry at 380°F for approximately 15 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.

5. Meanwhile, cook the pasta according to package directions. Drain and allow to cool slightly.

6. In a large serving bowl, combine the pasta, Caesar dressing, and croutons or toasted breadcrumbs. Toss until evenly coated.

7. Slice the cooked chicken into bite-sized pieces and gently fold into the pasta.

8. Add the thinly sliced romaine lettuce and give everything one final toss. Serve and enjoy!

Optional: Homemade Toasted Breadcrumbs

Melt 3 tablespoons of butter in a skillet over medium-low heat. Add ¼ cup breadcrumbs and stir frequently until golden brown and lightly toasted. Sprinkle over the finished pasta for a little extra crunch!