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chicken caesar pasta salad recipe - Chicken Caesar Pasta Salad served in a white bowl overhead view
Chloe

Chicken Caesar Pasta Salad

chicken caesar pasta salad recipe made easy at home. A hearty twist on the classic Caesar, combining tender grilled chicken, al dente pasta, crisp romaine, an
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

For the Pasta Salad
  • 8 oz rotini pasta or other short pasta
  • 4 cups romaine lettuce chopped
  • 1 cup grape tomatoes halved
  • 1/2 cup shaved Parmesan cheese plus extra for garnish
  • 1 cup croutons store-bought or homemade
For the Chicken
  • 2 boneless skinless chicken breasts about 12 oz total
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Caesar Dressing
  • 1/2 cup mayonnaise
  • 2 tbsp fresh lemon juice plus wedges for serving
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp anchovy paste or 2 minced anchovy fillets
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup water to thin, if needed
  • to taste salt and black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a drizzle of olive oil to prevent sticking, then set aside.
  2. Preheat a grill pan or outdoor grill to medium-high. Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into thin strips.
  3. In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, anchovy paste, and grated Parmesan. Add water a tablespoon at a time until dressing is pourable but still creamy. Season with salt and pepper.
  4. In a large serving bowl, combine cooked pasta, chopped romaine, tomatoes, and shaved Parmesan. Add sliced chicken on top. Drizzle with dressing and toss gently to coat. Sprinkle croutons over the top just before serving to keep them crunchy.
  5. Top with extra shaved Parmesan, a crack of black pepper, and serve with lemon wedges. Enjoy immediately or refrigerate for 30 minutes to let flavors combine.