Easy Chicken Caesar Pasta Salad
A bright and comforting twist on Caesar salad and pasta, featuring tender chicken, al dente pasta, crisp romaine, and a creamy Caesar dressing.
Ingredients
Base Ingredients
- 2 cups cooked pasta penne, fusilli, or farfalle work especially well
- 1 cup cooked chicken, diced rotisserie-style halal chicken, oven-roasted, poached, or leftover cooked chicken
- 1 cup romaine lettuce, chopped for crunch
- ½ cup Caesar dressing store-bought or homemade with mayonnaise, lemon, garlic, Dijon mustard, and grated Parmesan
- ¼ cup grated Parmesan cheese freshly grated gives the best flavor and texture
- ¼ cup croutons add just before serving to keep them crunchy
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water.
- For fresh chicken, roast, grill, or poach it. To roast, preheat the oven to 400°F (200°C), season chicken with salt and pepper, and roast for 18–22 minutes until cooked through. Let rest, then dice.
- In a large bowl, combine the cooked pasta, diced chicken, and chopped romaine lettuce. Ensure the pasta is cool to keep the lettuce crunchy.
Mixing and Serving
- Drizzle the Caesar dressing over the salad and toss gently to coat. Start with half the dressing and add more if desired.
- Sprinkle grated Parmesan cheese and croutons on top. If serving later, add croutons before serving.
- Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
For a lighter salad, mix half plain yogurt with Caesar dressing. Store leftovers in an airtight container for up to 2 days, storing components separately if possible.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 900mgFiber: 3gSugar: 2g
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