Both coconut and tres leches cake are my favorites. I thus blended both, and the delectable outcome is this. It’s vegan, too! Should you so want, top with dairy-free whipped cream.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups gemelli pasta
- 3 cups chopped roasted chicken
- 2 cups thinly sliced romaine lettuce
- 1 ½ cups cherry tomatoes, halved
- ½ cup sliced green onions
- ½ cup thinly sliced fresh basil
- ¼ cup chopped fresh parsley
- 1 (4 ounce) package crumbled feta cheese
- 1 clove garlic, minced
- ⅓ cup Caesar salad dressing
Instructions
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl.
- Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine.
- Add Caesar dressing just before serving.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 409 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |