You need a satisfying meal that breaks the salad routine. This Chicken Caesar Pasta Salad delivers creamy Caesar flavor with tender pasta and grilled chicken. It is a foolproof recipe ready for your lunch rotation or next potluck.
Author:Noah Younssi
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes (plus chilling time)
Yield:6 servings
Category:Salad
Method:Grilling and Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (rotini or penne)
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 cup Caesar dressing (your favorite brand or homemade)
1/2 cup grated Parmesan cheese, plus extra for topping
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 cup fresh lemon juice
1 head romaine lettuce, chopped
1/2 cup croutons (optional)
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Season the chicken breasts with salt and pepper. Brush lightly with olive oil.
Grill or pan-sear the chicken until fully cooked (internal temperature reaches 165°F). Let rest for 5 minutes, then dice into bite-sized pieces.
In a large bowl, whisk together the Caesar dressing, mayonnaise, Dijon mustard, minced garlic, Worcestershire sauce, and lemon juice until smooth. This is your creamy base.
Add the cooled pasta, diced chicken, chopped romaine lettuce, and 1/2 cup of grated Parmesan cheese to the dressing mixture.
Toss everything gently until the pasta and chicken are evenly coated.
Chill the salad for at least 30 minutes before serving. This allows the flavors to meld.
Serve cold, topped with extra Parmesan cheese and croutons, if desired.
Notes
For the best texture, chill the salad before serving.
You can grill the chicken a day ahead to save time.
If you prefer a tangier dressing, increase the lemon juice slightly.
Use high-quality Parmesan cheese for the best flavor result.