Mediterranean Caesar-Pasta Salad
Toasted Pitas
Ingredients
- ½ (16-oz) pkg bow-tie pasta
- ¾ lb boneless, skinless chicken breasts, cubed
- 1 Tbsp olive oil
- ½ cucumber, cut into half-moons
- 1 cup grape tomatoes, halved
- ½ (10-oz) pkg shredded carrots
- ½ (6-oz) pkg crumbled feta cheese
- 3 Tbsp chopped fresh parsley
- ¾ cup Caesar dressing
Instructions
- Cook pasta according to package directions; set aside.
- Meanwhile, cook chicken in hot oil in a nonstick skillet over medium-high heat 5 to 6 minutes or until done.
- Stir together pasta, chicken, cucumber, tomatoes, carrots, cheese, and parsley in a large bowl. Add dressing; toss.
Side Dish Ingredients
- ½ (12-oz) pkg pita bread rounds
- 1 Tbsp olive oil
- ½ Tbsp kosher salt
Side Dish Instructions
- Preheat oven to 400°F. Cut each pita into 6 wedges, and place on a baking sheet.
- Brush wedges with oil, and sprinkle with salt. Bake 10 minutes or until crisp.
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