Chicken Caesar Pasta Salad

Cook the pasta in salted water according to package directions until al dente. Drain well, drizzle with a little oil, and rinse under cold water to cool.
10 ounces pasta
In a large bowl, combine the kale with lemon juice and oil. Massage with your hands until the leaves soften and turn a vibrant green.
1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil
To assemble, add the pasta to the bowl with the kale. Stir in the lemon zest, chopped chicken, and Parmesan cheese.
2-3 cups rotisserie chicken, 1 tablespoon lemon zest, 1 cup Parmesan cheese, 4 cups kale
Pour the dressing over the salad and toss until everything is well coated. Reserve some dressing for later.
1 ½ cups Caesar salad dressing
If you’re enjoying the salad right away, go ahead and mix in the crunchy croutons and bacon. If you’re saving it for later, wait to add them until just before serving, along with a little extra dressing. Give everything a good toss, sprinkle on more Parmesan and freshly cracked pepper, and dig in.
2 cups homemade croutons, 6 slices thick bacon
If the salad seems too thick, I usually add half and half or milk to thin it out as needed. This tip works perfectly the next day too.
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