Chicken Caesar Pasta Salad (Print version)

Fresh salad with tender grilled chicken, crisp romaine, pasta, and classic Caesar flavors.

# What you need:

→ Chicken

01 - 2 boneless skinless chicken breasts (about 12 oz total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pasta

05 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved (optional)

→ Caesar Dressing

08 - 1/2 cup mayonnaise
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 2 garlic cloves, minced
14 - 1 teaspoon anchovy paste (optional)
15 - Salt and black pepper to taste

→ Garnish

16 - 1/3 cup shaved or grated Parmesan cheese
17 - 1 cup croutons

# Directions:

01 - Cook pasta in large pot of salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.
02 - Season chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6–8 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
03 - Whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy paste (if using), salt, and pepper in small bowl until smooth.
04 - Combine chopped romaine, cooked pasta, cherry tomatoes (if using), and sliced chicken in large salad bowl.
05 - Drizzle with Caesar dressing and toss gently to coat all ingredients evenly. Top with shaved Parmesan and croutons. Serve immediately.

# Expert advice:

01 -
  • The creamy Caesar dressing clings to every piece of pasta and crisp romaine
  • Its the kind of salad that actually fills you up without that weighed-down feeling
  • Comebacks to room temperature beautifully so its perfect for picnics
02 -
  • Rinse the pasta thoroughly after cooking or the residual heat will wilt your romaine instantly
  • The dressing tastes better after sitting for 30 minutes so make it first while the chicken rests
  • Do not overdress this salad, the pasta absorbs quickly and you can always add more
03 -
  • Shave your Parmesan with a vegetable peeler for those restaurant style curls
  • Marinate the chicken in lemon juice and herbs for 30 minutes before cooking for extra depth

Return