Ingredients Salad Ingredients:

6 ounces tubular pasta, cooked according to package instructions, drained and cooled

10 cups romaine lettuce, chopped

4 (6-ounce) chicken breasts, grilled and cut into bite sized pieces

2 ounces Kerrygold®

Reserve Cheddar Cheese

,shaved

1 cup cherry tomatoes

2 cups caesar-flavored croutons

Caesar Dressing (recipe follows)

Freshly ground pepper for serving

Salad Dressing Ingredients:

1 teaspoon anchovy paste

1 teaspoon minced fresh garlic

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 tablespoon country Dijon mustard

1 teaspoon Worcestershire sauce

⅓ cup olive oil

½ cup grated Kerrygold®

Reserve Cheddar Cheese

Salt and pepper to taste

Salad Instructions: 

  1. Place the pasta and romaine lettuce in a large salad bowl. Add desired amount of dressing and toss to coat. 
  2. Add the chicken, croutons and tomatoes and toss to coat. Add additional dressing, if needed. 
  3. Plate the salad on individual plates and garnish with shaved Kerrygold® Reserve Cheddar Cheese and freshly ground black pepper. 

Salad Dressing Instructions: 

  1. Place anchovy paste, garlic, lemon juice, vinegar, mustard and Worcestershire sauce in a medium bowl and whisk to combine. 
  2. Add the olive oil and whisk vigorously to emulsify. Add grated cheese and whisk to combine. Season to taste with kosher salt and pepper.