Chicken Caesar Pasta Salad
12 ounces bow-tie pasta, cooked, drained, and completely cooled
1/2 to 1 pound boneless, skinless chicken breasts, cooked, cooled, and cubed
3 to 4 cups fresh baby spinach leaves (really pack them in there!)
1 1/2 cups frozen peas, thawed
1 bottle Brianna's Asiago Caesar Salad Dressing
Salt and pepper, to taste
1/2 cup grated asiago cheese
Mix together the pasta, chicken, spinach, and peas. Gradually pour dressing over top and stir to coat. (You may not use all of it.) Sprinkle cheese over top. Chill until ready to serve (but you should probably serve within an hour or two of making in order for it to taste its best, though it's usually still good the next day). Makes 8-10 servings.
TIP: Cube chicken before you cook it and then saute with a dash of olive oil and a sprinkle of Montreal Chicken Seasoning (McCormick Grill Mates) for maximum flavor!