Easy Chicken Caesar Pasta Salad Recipe

an overhead shot of a chicken caesar pasta salad in a brown bowl with gold salad spoons

Easy Chicken Caesar Pasta Salad Recipe

An easy, hearty, Chicken Caesar Pasta salad that doubles as the perfect side dish and a main course. This cold and refreshing summer salad comes together in under 30 minutes and makes the easiest meal for busy weeknights or hot summer weekends!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Salad

Cuisine: American

Method: Stovetop

Servings: servings

Ingredients

Chicken

3 large chicken breast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

Salad

8 ounces pasta cooked according to package penne, rotini, or bowtie Use rotini for photos
3-4 cups Romaine lettuce chopped
1 cup cherry tomatoes halved
1/2 cup grated Parmesan cheese
1/3 cup croutons
½ red onion thinly sliced

Dressing

1/2 cup Greek yogurt or dairy-free yogurt for a DF option
1 tbsp mayo
1/3 cup grated Parmesan cheese
1 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 cloves garlic minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1-2 anchovy filets minced (optional for authentic flavor)

Instructions

Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Brush both sides of the chicken breasts with olive oil. In a small bowl, mix together the garlic powder, onion powder, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the chicken breasts. Place the seasoned chicken breasts on a preheated (375F) grill or you use a grill pan on the stove over medium/high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Cooking time may vary depending on the thickness of the chicken breasts.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps retain the juices and keep the chicken moist. After resting, slice the chicken breasts into strips or chunks.
High-Protein Caesar Dressing: In a food processor, add in the Greek yogurt, grated parmesan cheese, olive oil, Dijon mustard, mayo, lemon juice, minced garlic, minced anchovies (if using), Worcestershire sauce, salt, and pepper pulse until smooth and well combined.
Salad: In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, chopped romaine lettuce, and red onion. Add the Caesar dressing and toss until everything is well coated.
Transfer the salad to a serving bowl or platter. Top with additional grated Parmesan cheese, and croutons.

Notes

Expert Tips

I freshly cooked and chopped chicken breasts for this recipe, but to speed it up you can use a Rotisserie chicken or leftover chicken. If you prefer chicken thighs, feel free to substitute them.

Use any short pasta–Penne, rotini, or bowtie. I used rotini pasta for photos. Cook according to package directions, drain, and set aside until ready to add to the salad. Use gluten-free pasta if desired.

Serving & Storage Tips

Transfer the salad to a serving bowl or platter to serve. Top with additional grated or shredded Parmesan cheese, and croutons.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the Romaine lettuce will lose its crunch over time. You can freshen up the salad by adding some more freshly chopped Romaine to your leftovers when serving.

Nutrition