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Chicken Caesar Pasta Salad

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A crisp and hearty Chicken Caesar Pasta Salad that travels well and stays fresh, perfect for potlucks or weeknight dinners.

Ingredients

Scale
  • 2 cups cooked rotini or penne pasta, cooled (about 2 ounces dry pasta yields this after cooking)
  • 3 cups romaine lettuce, chopped
  • 2 grilled chicken breasts, sliced or cubed
  • 1 cup croutons
  • 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for dressing
  • 1 tbsp lemon juice for salad, plus 1 tbsp for dressing
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tsp anchovy paste, optional
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and immediately rinse under cold running water to stop the cooking and cool the pasta. Shake well and set aside in a large bowl.
  2. Pat chicken breasts dry. Season both sides with salt, pepper, and a little olive oil. Grill or pan-sear over medium high heat until the internal temperature reaches 165 degrees Fahrenheit and juices run clear. Let rest 5 minutes, then slice or cube.
  3. Wash and chop the romaine into medium sized pieces. Spin or pat dry to avoid watering down the salad.
  4. Whisk together mayonnaise, 1 tablespoon lemon juice, minced garlic, anchovy paste if using, Dijon mustard, Worcestershire sauce, and 1/4 cup Parmesan until smooth and creamy. Season with salt and pepper to taste.
  5. Add the chicken, romaine, croutons, and 1/2 cup Parmesan to the large bowl with cooled pasta. Toss with enough dressing to coat everything evenly. Season with additional salt and pepper if needed.
  6. Refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and garnish with extra Parmesan, cracked black pepper, and lemon wedges if desired.

Notes

Store leftovers in an airtight container for up to 3 to 4 days. Croutons add crunch when added right before serving.

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