Chicken Caesar Pasta Salad (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
For the dressing:
- 120g light olive oil
- 50g parmesan cheese cut into 3 cm pieces
- 1 garlic clove
- 3 anchovy fillets drained
- 50g mayonnaise
- 20g lemon juice
- 2 tsp Dijon mustard
For the chicken pasta salad:
- 1700g boiling water
- 300g dried pasta of your choice I used fusilli
- 6 whole eggs
- 500g chicken tenderloins
- 1 to 2 pinches salt
- 1 to 2 pinches ground black pepper
- 200g bacon cut into 1 to 2 cm pieces
- 1 or 2 spring onions or shallots cut into pieces (I used spring onions)
- 8 to 12 leaves cos lettuce cut into 3 to 4 cm pieces
- parmesan cheese grated or shaved for garnishing
Instructions
For the dressing:
- Place a jug onto the mixing bowl lid and weigh the olive oil into it. Set aside.
- Place the parmesan cheese pieces and garlic into the mixing bowl and grate 10 seconds/speed 9.
- Insert the butterfly whisk. Add the anchovies, mayonnaise, lemon juice and mustard and mix 1 minute/speed 4.
- Mix 1 to 2 minutes/speed 4, slowly pouring oil through hole in mixing bowl lid, until combined. Remove the butterfly whisk. Transfer into a bowl, cover with plastic wrap and place into refrigerator until ready to use. Clean and dry mixing bowl and butterfly whisk.
For the chicken pasta salad:
- Place 1200g of the boiling water into the mixing bowl. Add pasta. Place Varoma into position and place eggs into Varoma dish. Insert Varoma tray, weigh chicken onto it and season with salt and pepper. Secure Varoma lid and cook 9 to 10 minutes/Varoma/reverse/ speed 1 or until pasta is just cooked.
- Remove Varoma. Drain pasta and transfer into a large bowl. Place remaining 500g of the boiling water into the mixing bowl. Place Varoma with chicken and eggs back into position. Secure Varoma lid and cook 7 to 10 minutes/Varoma/speed 1 or until chicken and eggs are cooked to your liking. Cut the chicken into bite-size pieces and transfer into the bowl with the cooked pasta and set aside to cool for 10 minutes. Place into refrigerator to cool completely (approx. 30 minutes). Set eggs aside to cool, then peel once cool enough to handle and cut into quarters.
- Place a frying pan over a medium-high heat. Add bacon and fry for 3 to 4 minutes, until crispy. Transfer onto a plate lined with paper towel and set aside to cool.
- Add the spring onions or shallots, lettuce, cooked bacon and reserved Caesar dressing to the chicken pasta mixture and toss to combine. Top with quartered eggs and garnish with grated or shaved parmesan to serve.