Chicken Caesar Pasta Salad
This Chicken Caesar Pasta Salad combines crisp romaine lettuce, juicy seared chicken, al dente pasta, and a bold homemade Caesar dressing. Topped with Parmesan and garlic croutons, this hearty yet refreshing salad is perfect for lunch, dinner, or potlucks—bringing restaurant-quality flavor to your table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings as a main dish, up to 8 as a side
- Category: Salad, Main Course
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
- Fusilli pasta
- Boneless skinless chicken breast
- Romaine lettuce
- Olive oil
- Garlic
- Salt and pepper
- Parmesan cheese (grated and shaved)
- Day-old bread
- Anchovy fillets
- Egg yolk
- Dijon mustard
- Worcestershire sauce
- Lemon juice
Instructions
- Make croutons: Mix olive oil and minced garlic; let sit. Preheat oven to 400°F (200°C). Cut bread into ¾-inch cubes. Strain garlic oil into a bowl; add salt, pepper, and grated Parmesan. Toss bread in mixture and bake for ~10 minutes, flipping once, until golden.
- Cook chicken: Pound chicken to even thickness, season with salt and pepper. Sear in skillet with oil for 4–6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
- Cook pasta and prep lettuce: Boil pasta in salted water; drain and rinse under cold water. Wash, dry, and chop romaine into bite-sized pieces.
- Make dressing: Mash anchovy fillets, garlic, and salt into a paste. Add mustard, Worcestershire, and lemon juice. Whisk in egg yolk, then slowly drizzle in olive oil while whisking to emulsify. Stir in Parmesan, salt, and pepper to taste.
- Assemble: In a large bowl, toss pasta, romaine, chicken, and croutons with Caesar dressing. Top with shaved Parmesan before serving.
Notes
- Prep components ahead, but assemble just before serving to avoid soggy lettuce and croutons.
- Use rotisserie chicken and store-bought dressing for a shortcut.
- Substitute anchovies with extra Worcestershire if needed.
- Vegetarian version: skip chicken and anchovies, use chickpeas or tofu, and a vegetarian Worcestershire.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 main dish serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://cookedbymaya.com/chicken-caesar-pasta-salad/
