Directions

1. Marinate the chicken breasts for at least one hour in our Creamy Garlic Mustard Squeeze. Season with salt and pepper and grill on an outdoor grill or sauté over your stove until internal temperature reads 165 degrees. Set aside.

2. Make the dressing. In a mason jar or large bowl, combine the mayo, Terrapin Ridge Farms Creamy Garlic Mustard Squeeze, lemon juice, Worcestershire, salt and pepper. Whisk to combine. Then stir in the parmesan and slowly add the water, stirring until it’s your desired consistency.

3. Prepare the pasta. Bring a large pot of salted water to a boil and add pasta. Cook until al dente. Reference the directions on the pasta box for cooking time. Once the pasta is cooked, drain and rinse with cold water and set aside. You’ll want to let it cool completely before assembling the salad.

4. Break or chop the bottoms off your romaine hearts and rinse the leaves. Let drain in a colander or use a salad spinner if you have one. Blot the leaves with a paper towel if needed. It’s important the lettuce is very dry so it doesn’t water down the dressing. Chop into bite-sized pieces.

5. Assemble the salad – Add the pasta to a large bowl. Then, add the chopped romaine and chicken. Top with parmesan cheese and crumbled croutons. Pour ½ the dressing on top and toss to combine. Add more dressing and toss until it’s dressed to your liking. Season with more fresh ground pepper.

6. Serve immediately.