Description
A fresh twist on Caesar salad and pasta, this Chicken Caesar Pasta Salad combines crisp romaine, tender chicken, and creamy dressing for a filling meal.
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- ¼ tsp salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- ½ tsp dried dill
- ½ tsp garlic powder
- 6–8 oz pasta (cellentani, penne, or bow tie)
- 2 heads romaine lettuce, sliced (about 6–8 cups)
- ¼ cup grated Parmesan
- ⅓ cup croutons (or bread crumbs)
- ¾ cup mayonnaise (more as needed)
- 3 Tbsp lemon juice
- 2 Tbsp capers with brine
- 3 Tbsp Dijon mustard
- ½ Tbsp Worcestershire sauce
- 2–3 Tbsp water (just to thin the dressing)
Instructions
- Start the pasta by bringing a large pot of salted water to a boil and adding your chosen pasta. Cook until al dente, about 10 minutes. Drain and rinse under cold water.
- Season and cook the chicken. Season with salt, pepper, dill, and garlic powder, then cook in a heated skillet until the internal temperature reaches 165ºF. Let rest, then cube.
- Make the Caesar-style dressing by blending mayonnaise, lemon juice, capers, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
- Toss the cooled pasta, romaine, Parmesan, cubed chicken, and dressing together until well coated. Add croutons and serve.
- Serve immediately or store components separately if preparing ahead to maintain texture.
Notes
For a lighter option, substitute half the mayonnaise with Greek yogurt. To keep croutons crispy, add them just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Italian