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“Another favorite lunch chicken pasta salad.”
1hr 5mins

Ingredients Nutrition


  1. Cook pasta al dente by following the directions on the box; drain in a colander, rinse under cold running water and drain completely; set aside.
  2. To make the dressing: in a small mixing bowl, whisk the lemon juice, Worcestershire sauce, garlic, dry mustard, salt, pepper, and anchovy paste until well blended.
  3. Slowly whisk in the olive oil, forming an emulsion.
  4. Transfer pasta to a large bowl; add in chicken, onion, parsley, and cheese; toss gently to combine.
  5. Pour dressing over the salad; toss again to coat.
  6. Cover and refrigerate for 1 hour or up to 8 hours before serving.
  7. Before serving, line plate with romaine lettuces.
  8. Place salad on lettuce bed and sprinkle with croutons; garnish with anchovy fillets, if desired.

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