Try this tahini chicken ceasar pasta salad 🥗 ❤️😍
tahini chicken caesar pasta salad a new pasta salad has entered the rotation that packs in all the flavor and texture of a classic caesar with a fun twist ✨
it’s layered with crispy chicken, a quick tahini caesar dressing, and @Banza🍕🍝🫘’s NEW brown rice rotini to bring it all together and pack in the protein!! so impressed with how well this new pasta holds up despite being gluten-free & made with such simple ingredients #BanzaPartner
here’s everything you need:
crispy chicken:
-1/2 cup tapioca flour
-kosher salt
-ground black pepper
-garlic powder
-1 1/4 cups gluten-free panko
-1 large egg
-1 pound chicken breast
-avocado oil
tahini caesar dressing:
-1/4 cup tahini
-juice of 1 lemon
-1 tbsp dijon mustard
-1 garlic clove, grated
-1 tsp kosher salt, additional to taste
-1/2 tsp ground black pepper
-1/2 tsp onion powder
pasta salad:
-10 ounces Banza brown rice rotini
-4 cups chopped romaine lettuce
-1/2 cup grated parmesan cheese
Bring a pot of salted water to a boil. Add the pasta and cook to al dente, according to package instructions. Drain and drizzle with olive oil to prevent sticking.
While the pasta cooks, create a 3-part dredging station: add the tapioca flour to a low bowl or plate and mix in a generous pinch of salt, black pepper, and garlic powder. In a separate low bowl or plate, add the panko. In a third bowl, add the egg and whisk with 1 tablespoon of water.
One piece of chicken at a time, coat it completely in the tapioca flour mixture, then move to the egg wash to completely coat, then to the panko. Cover completely with panko and place on a tray. Repeat for each piece of chicken. (Note: for easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the panko sticks).
Heat a large, deep skillet over medium heat and fill with 1/2-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches if needed). Cook for about 4 minutes per side, until the panko is golden and crisp and the chicken is fully cooked through. Set aside on a wire rack or tray to cool, then cut into 1/2-inch cubes.
Meanwhile, prepare the dressing: Add the tahini, lemon juice, dijon mustard, garlic, salt, black pepper, onion powder, and 2 tablespoons of warm water to a mixing bowl and whisk until smooth and combined. Add up to 3 additional tablespoons of warm water, one at a time, to thin out the dressing to your desired texture. Set aside.
Assemble the salad: add the cooked and cooled rotini, chopped romaine, and chicken cubes to a large bowl. Pour the dressing on top along with the grated parmesan. Use salad tongs to mix, evenly distributing all ingredients and coating with the dressing. Serve immediately for best results.
full recipe is also up on my website 🫶🏻 can’t wait for you to try this one out!!
#healthyrecipes #mealpreprecipes #healthylunch #mealprepping #summerrecipes
Since first trying this tahini chicken caesar pasta salad, it's quickly become a staple in my kitchen! I wanted to share a few extra tips and tricks I've picked up to make it even better, especially for those looking to perfect their meal prep game or explore delicious variations. First, let's talk about that crispy chicken. While the recipe already includes great instructions, I've found a couple of things that really make a difference. Make sure your chicken breast pieces are relatively uniform in thickness for even cooking through. After coating them in the panko, don't rush the frying. Using a thermometer to ensure your avocado oil is at a consistent medium-high temperature (around 350-375°F or 175-190°C) helps achieve that beautiful golden crisp without burning the panko or leaving the chicken undercooked. Patting the chicken completely dry before dredging also helps the flour and egg wash adhere better, leading to a thicker, crunchier crust. I've found that a well-seasoned crust makes all the difference in the final taste! Next, the tahini caesar dressing. This is truly what makes this salad unique! The recipe calls for 2-5 tablespoons of warm water to thin it out, but I encourage you to adjust this to your preference. If you like a thicker dressing that really clings to the pasta and romaine, start with less water. For a lighter, more pourable dressing, add more. I personally love a slightly lemony kick, so sometimes I'll add a tiny bit more lemon juice, or even a pinch of lemon zest, to brighten up the tahini flavor. Don't be afraid to taste and adjust the salt and pepper levels until it's perfectly balanced for your palate. This dressing also works great on other salads, so consider making a double batch! For meal prepping, this salad truly shines. To keep everything fresh, I recommend storing the cooked and cooled Banza brown rice rotini, the chopped romaine, and the crispy chicken in separate containers. The tahini dressing can be stored in a small airtight jar. When you're ready to eat, simply combine the ingredients in a bowl, pour over the dressing, and mix. This prevents the romaine from getting soggy and ensures the chicken retains its crispness for longer. I've prepped these for up to 3 days and they still taste completely fresh and delicious. Finally, let's explore some variations. While the original ingredients are fantastic, I've experimented with adding other elements to switch things up. Cherry tomatoes add a burst of sweetness and color, while thinly sliced red onion or cucumber can provide an extra crunch. For those looking for a vegetarian option, I've successfully swapped the crispy chicken for roasted chickpeas (as mentioned in the OCR results!) – they add a great texture and are packed with protein. Just season them well and roast until golden and crunchy. This salad is so versatile, proving that a good base recipe can be adapted to everyone's tastes and dietary needs. Enjoy!
Looks delicious!