Chicken Caesar Pasta Salad
A quick, satisfying weeknight winner that doubles as a make-ahead lunch. Bright romaine crunch meets creamy, tangy dressing and smoky bacon, making it perfect for potlucks or meal prep.
Ingredients
Main Ingredients
- 2 cups diced chicken (tenderloins or chicken breasts) Choose tenderloins for softer bite or breasts for leaner pieces.
- 4 slices bacon (or turkey bacon) Crispy bacon adds flavor; turkey bacon can be used for a lighter option.
- 8 ounces short pasta (fusilli or rotini), cooked al dente Spiral pastas grip dressing well. Undercook by 1-2 minutes if chilling the salad.
- 4 cups romaine lettuce, chopped Romaine adds sturdy crunch; can mix with spinach.
- 1/2 cup Parmesan cheese, freshly shredded or grated Freshly grated offers better flavor than pre-grated.
- 1 cup croutons (store-bought or homemade) Add just before serving for maximum crunch.
- 1 tablespoon salad supreme seasoning (optional) Enhances flavor balance.
- 1/2 cup Caesar dressing Creamy base of the salad.
- 1/2 cup Ranch dressing Combines with Caesar dressing for extra creaminess.
- 2 tablespoons olive oil (for cooking) Used for searing chicken.
- 1 teaspoon poultry seasoning (or cajun/lemon pepper) Adds flavor to the chicken.
Instructions
Preparation
- Cook the pasta al dente and drain in salted boiling water.
- Pat chicken pieces dry, season with poultry seasoning, salt, and pepper, then sear in olive oil until golden and cooked through.
- Cook bacon until crisp and chop.
- Mix Caesar and Ranch dressings together until smooth.
- Toss pasta, chicken, and dressing together in a large bowl until evenly coated.
- Fold in chopped romaine, croutons, Parmesan, and bacon before serving.
Notes
Cool pasta before refrigerating to prevent sogginess. Add croutons right before serving to keep them crunchy. Store in airtight container for up to 3 days.