Chicken Caesar Pasta Salad

Total time: 30 minutes
    I know the classic Caesar Salad is made with Romaine lettuce, and dressed with a raw egg, olive oil and lots of garlic.  This dressing lightens it, makes it a bit healthier, but still keeps the flavor of the original Caesar.  Plus, it makes a great main course for summer!

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 tbs chili powder
• 2 tbs Worcestershire sauce
• 1 1/4 cups (4.2oz, 125gr) pasta - fusilli, shells, penne
• 1 tbs good olive oil
• Caesar dressing:
• 2 cloves garlic
• 1 tbs Dijon-style mustard
• 1 tbs lemon juice
• 1 tbs tarragon white wine vinegar
• 2 tsp Worcestershire Sauce
• 2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 2 tbs good olive oil
• 1 tbs snipped fresh chives
• 3 tbs Parmesan

 Instructions:

• Cook pasta according to package instructions. 
• When done, drain, put into a large serving bowl and toss with 1 tbs olive oil.
• Mix chili powder, Worcestershire and garlic. 
• Slice chicken breasts into bite size pieces or strips and toss with chili powder mixture. 
• Cook on barbecue grill in a pan or sauté in nonstick skillet on stove.  Either way cooking time is 5 - 7 minutes over medium-high heat.
• Caesar Dressing:
• Mince garlic and put in small bowl. 
• Add mustard, lemon, Worcestershire, vinegar and yogurt (and anchovies, if using) and mix well with wire whisk. 
• Slowly drizzle in olive oil whisking constantly. 
• Whisk in Parmesan and chives. 
• To finish:
• Add cooked chicken and 2/3 dressing to pasta and toss to mix.  (A tongs works great for this!)
• After mixing taste and add rest of dressing if you like.  Serve.