Garlic Chicken Caesar Pasta Salad

INGREDIENTS

• 2 Dunnes Stores Chicken Breasts
• 3 fat garlic cloves, crushed
• 1 lemon, zested + ½ juiced
• 2 tbsp olive oil
• 2 sprigs rosemary
• Handful chopped parsley
• 10 Dunnes Stores Irish Smoky Rashers
• 150g Dunnes Stores Greek Style Yoghurt
• 50g mayonnaise
• 30g parmesan, finely grated, plus extra to finish
• 2 anchovies, in olive oil
• 200g pasta shells
• 4 heads Dunnes Stores Irish Little Gem Lettuce, sliced

METHOD

1. Heat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Line a small roasting tin with parchment.
2. Place the chicken breasts between two sheets of parchment and bash until 2cm thick. In a bowl, mix together the garlic, olive oil, lemon zest, a good pinch of sea salt and black pepper. Rub this all over the chicken along with the rosemary and pan fry until golden and cooked through.
3. Pan-fry your bacon for 5-7 mins or until super crispy. Set aside to cook.
4. Make the dressing by blitzing all the yoghurt, mayonnaise, parmesan and anchovies together. Pour in the chicken cooking juices and blitz again, then season to taste. If the dressing is too thick, add a little water to loosen.
5. Cook the pasta in salted water according to package instructions, drain and toss with olive oil.
6. Chop the chicken and bacon into bite sized pieces. Toss together the chicken, bacon, pasta, lettuce, parsley and dressing then top with some extra parmesan before serving. This can all be kept separately in the fridge and tossed together when you’re ready to eat.