Chicken Caesar Pasta Salad
A bright and creamy Chicken Caesar Pasta Salad featuring grilled chicken, crunchy romaine, and a tangy Caesar dressing, perfect for quick lunches or potlucks.
Ingredients
For the salad
- 2 cups cooked rotini or penne pasta, cooled Choose high-quality durum wheat pasta.
- 3 cups romaine lettuce, chopped Use crisp, bright green heads.
- 2 pieces grilled chicken breasts, sliced or cubed Boneless skinless breasts can be used; rotisserie chicken is a great alternative.
- 1 cup croutons Add right before serving for crunch.
- ½ cup freshly grated Parmesan cheese Best if freshly grated.
For the dressing
- ½ cup mayonnaise Can substitute with Greek yogurt for tangier taste.
- 1 tbsp lemon juice Plus another 1 tbsp for the salad.
- 1 clove garlic, minced Enhances flavor.
- 1 tsp anchovy paste Optional for extra umami.
- 1 tsp Dijon mustard Adds flavor depth.
- 1 tsp Worcestershire sauce Optional, adds savory depth.
- ¼ cup freshly grated Parmesan cheese Used in dressing.
Instructions
Preparation
- Cook the pasta in salted boiling water for 8-10 minutes or until al dente, then drain and cool under cold water.
- Season the chicken breasts with salt, pepper, and olive oil. Grill or pan-sear until cooked through, then let rest before slicing.
- Wash and chop romaine lettuce into medium-sized pieces, ensuring it's dry.
- For the dressing, whisk together mayonnaise, lemon juice, garlic, anchovy paste, mustard, Worcestershire, and Parmesan until smooth.
Assembly
- In a large bowl, combine pasta, chicken, romaine, croutons, and Parmesan. Toss with dressing evenly.
- Refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
Store in an airtight container for up to 3 days. Keep dressing separate for longer storage.