Description
A refreshing and hearty Chicken Caesar Pasta Salad combining tender grilled chicken, al dente pasta, crisp romaine lettuce, and a creamy homemade Caesar dressing, topped with crunchy garlicky breadcrumbs and fresh parsley. Perfect for a light lunch or a crowd-pleasing side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, cubed or sliced
- 8 oz pasta (penne, bowtie, or fusilli), cooked al dente
- 4 cups chopped romaine lettuce
- ½ cup freshly grated Parmesan cheese
- ½ cup garlicky breadcrumbs or crushed croutons
- 2 tablespoons fresh parsley, chopped (for garnish)
Caesar Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon anchovy paste (optional)
- Olive oil (to emulsify, amount as needed)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Prepare Chicken: Season and cook the chicken breasts by grilling, baking, or pan-frying until fully cooked through. Allow the chicken to cool slightly, then cube or slice it.
- Prep Lettuce: Wash, dry thoroughly, and chop the romaine lettuce into bite-sized pieces for easy eating.
- Make Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, grated Parmesan cheese, and anchovy paste if using, until smooth. Slowly add olive oil while whisking continuously to emulsify and achieve a creamy dressing.
- Combine Salad: In a large bowl, combine the cooked pasta, chicken, chopped romaine lettuce, and Parmesan cheese. Pour the prepared Caesar dressing over the mixture and toss gently to coat all ingredients evenly.
- Add Toppings: Just before serving, sprinkle the garlicky breadcrumbs or crushed croutons and chopped fresh parsley on top to add a crunchy texture and freshness.
- Serve: Serve the Chicken Caesar Pasta Salad cold, optionally garnished with extra Parmesan cheese and lemon wedges for added flavor.
Notes
- Anchovy paste adds authentic Caesar flavor but can be omitted for a milder taste.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- To make garlicky breadcrumbs, toast breadcrumbs with minced garlic and olive oil until golden.
- Cook pasta just until al dente to avoid mushiness in the salad.
- This salad is best served chilled; refrigerate for at least 30 minutes before serving if possible.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
