Ingredients

Use ratios that meet your dietary needs or preferences:
grilled chicken, chopped
crispy bacon, chopped (or bacon bits)
pasta of choice, cooked according to package directions then cooled*
baby spinach
caesar dressing, (homemade or favourite brand)

Method

1. Combine all ingredients in a mixing bowl, or the cooled down pot you used to cook your pasta.
2. Serve immediately or store in the fridge in airtight containers.

Notes:

1. *My favourite pasta for this recipe is the gluten-free Rice & Quinoa Fusilli from President’s Choice Organics line. It is the only gluten-free pasta that I have found to keep a good texture after storing in the fridge.
   With gluten-free pastas, you should cool the pasta in cold water after cooking to prevent it from cooking further and becoming stodgy. If you are not using a gluten-free pasta, you can set it aside to cool or rinse it under cold water to cool it down.
2. VEGAN OPTION:
   Use your preferred protein to substitute for chicken – I love the taste and texture of grilled tempeh in this recipe.
   Shelf-stable bacon bits are typically already vegan and add a nostalgic flavour and crunch!
   My homemade caesar dressing recipe lists vegan options if you would like to make your own dressing, or you can use your favourite store-bought vegan caesar dressing.
3. Baby spinach can always be substituted for your favourite leafy greens, but I find that it holds up the best if storing in the fridge for meal preps.