Chicken Caesar Pasta Salad

Instructions

1. 1

   Put 1,500 ml water and 0.25 tsp salt in a 3-liter saucepan. Put 2,500 ml water and the remaining 0.75 tsp salt in a separate 4-liter saucepan. Heat both over high heat, allowing about 8–10 minutes; prepare the chicken while they heat.

2. 2

   Slice each breast horizontally into cutlets no thicker than 2 cm. When the smaller saucepan reaches a gentle simmer, add the chicken and reduce the heat to medium-low. Keep the liquid at approximately 80–90°C/176–194°F without boiling hard. Poach for 10–14 minutes, until every cutlet reaches 74°C/165°F in its thickest part.

3. 3

   Meanwhile, add the dry fusilli to the boiling water in the larger saucepan. Boil uncovered over medium-high heat for 10–12 minutes, or according to the package, until tender. While it cooks, chop the romaine, and finely grate the Parmesan.

4. 4

   Drain the pasta in a colander. Slowly pour 1,000 ml cold water over it while tossing to remove the surface heat, then drain thoroughly.

5. 5

   Make an ice bath in a 6-liter mixing bowl using the remaining 1,500 ml cold water and all the ice. Nest a 3-liter metal bowl inside it, keeping the bath water below the inner bowl's rim. Put the drained pasta in the inner bowl.

6. 6

   Transfer the cooked chicken to a plate and rest for 3 minutes. Dice into approximately 1.5 cm pieces, then add to the pasta. Cool over the ice bath for 15–20 minutes, stirring every few minutes, until the chicken and pasta reach 10°C/50°F or below. Keep the bath water out of the food.

7. 7

   Lift out the inner bowl, then empty and dry the 6-liter outer bowl. Use this larger bowl to toss the cooled chicken and pasta with the romaine, Caesar dressing and Parmesan. Divide into four portions and scatter the croutons over them immediately before serving. Serve promptly; do not leave the finished salad at room temperature for more than 2 hours.