Caesar Salad with Chicken and Pasta

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup Parmesan
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 tsp finely grated garlic
• 220 g penne pasta (feathers)
• 1 chicken breast weighing 220 g, skinless and boneless
• 1.5 tsp olive oil + extra for greasing the grill grate
• 1.5 tbsp. shredded romaine lettuce
• 1/4 cup finely chopped celery stalk
• 2 medium tomatoes, chopped

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire sauce, garlic, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold running water to cool. Transfer to a bowl with the dressing and set aside.
4. Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and black pepper. Lightly coat the grill grate or grill pan with olive oil. Grill the chicken, turning once, until grill marks appear and the internal temperature reaches 165°F (74°C) on a meat thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice the breasts into 1/2-inch (1/2-cm) pieces.
5. Add the grilled chicken, shredded lettuce, celery, and tomatoes to the bowl with the pasta and dressing and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.