Description
A refreshing and satisfying Chicken Caesar Pasta Salad that combines tender grilled chicken, al dente pasta, crisp romaine lettuce, and a creamy homemade Caesar dressing. Perfect for a quick lunch or light dinner, this salad is topped with garlicky breadcrumbs and fresh parsley for an extra burst of flavor and crunch.
Ingredients
Scale
Salad
- 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)
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 the Pasta: Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Prepare the Chicken: Season chicken breasts as desired and cook by grilling, baking, or pan-frying until fully cooked and no longer pink inside. Allow to cool slightly, then cube or slice into bite-sized pieces.
- Prep the Lettuce: Wash, dry thoroughly, and chop the romaine lettuce into bite-sized pieces for easy eating.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, grated Parmesan cheese, and anchovy paste if using. Slowly drizzle in olive oil while whisking to emulsify and create a smooth, creamy dressing.
- Combine Ingredients: In a large bowl, mix cooked pasta, chicken, romaine lettuce, and Parmesan cheese. Pour the dressing over and gently toss everything together until evenly coated.
- Finish and Garnish: Just before serving, sprinkle garlicky breadcrumbs or crushed croutons on top along with fresh chopped parsley to add crunch and fresh flavor.
- Serve: Serve the salad cold, optionally garnished with extra Parmesan cheese and lemon wedges for added zest.
Notes
- For best texture, cook the pasta al dente and rinse well with cold water to prevent sticking.
- Grilling the chicken adds a nice smoky flavor, but baking or pan-frying works equally well.
- If anchovy paste is not available or preferred, simply omit it for a milder dressing.
- Garlicky breadcrumbs can be made by sautéing breadcrumbs with garlic and olive oil or substitute with store-bought croutons.
- This salad can be prepared a few hours ahead; keep dressing separate until ready to toss to maintain crispness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
