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This Chicken Caesar Pasta Salad brings together everything I crave in a comforting dinner—a creamy homemade Caesar, juicy chicken, crunchy lettuce, and fork-tender pasta. I love how it takes only about half an hour to pull off, making it my go-to when I need a hearty meal for a weeknight or a fresh dish to share at summer potlucks.
I first threw this salad together after a busy day when I wanted something light but filling. That first bite made me realize it would become a meal I crave again and again.
Ingredients
- Bowtie or penne pasta: The pasta holds the creamy dressing well Try to cook it just al dente for the best texture
- Cooked chicken breast: Adds satisfying protein Use rotisserie chicken for convenience or grill your own for extra flavor
- Romaine lettuce: Gives crunch and freshness in every bite Look for heads with crisp outer leaves and vibrant green color
- Cherry tomatoes: Provide juicy sweetness Slice in half for bursts of flavor and choose tomatoes that are glossy and firm
- Freshly grated parmesan cheese: Adds salty richness Grate your own from a block for the best melt and flavor
- Garlic croutons: Crunchy texture and a hint of garlic flavor Homemade or store-bought both work
- Fresh parsley: Optional but brings extra color and brightness Flat-leaf parsley is ideal for its bold herbal taste
- Mayonnaise: For creaminess in the dressing Choose a high quality mayo with a rich flavor
- Extra virgin olive oil: Adds silkiness and depth Go for one with a peppery finish for more Caesar zing
- Lemon juice: Brightens the dressing Freshly squeezed is the key
- Dijon mustard: Lends a subtle kick and helps the dressing emulsify Look for a smooth Dijon with balanced tang
- Garlic: Fresh and minced for punchy flavor The oil in Caesar dressing draws out the aroma
- Anchovy paste: Authentic umami flavor A little goes a long way but can be optional if you prefer a milder taste
- Worcestershire sauce: Deepens the overall flavor profile Find one with minimal additives for a clean taste
- Salt and black pepper: Season to taste Freshly cracked pepper is especially tasty here
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of well salted water to a rolling boil Add the pasta and cook just until al dente usually one or two minutes less than the package says Drain in a colander and rinse briefly with cool water to stop cooking Let it sit and cool completely for best salad texture
- Cook and Dice the Chicken:
- Season your chicken breasts on both sides with salt and pepper Heat a splash of olive oil in a skillet over medium heat Add chicken and cook until the outside is golden brown and the inside is cooked through about six to eight minutes per side Rest on a cutting board for a few minutes then dice into bite sized pieces
- Make the Caesar Dressing:
- In a mixing bowl whisk together mayonnaise olive oil freshly squeezed lemon juice Dijon mustard minced garlic anchovy paste Worcestershire sauce and finely grated parmesan Keep whisking until silky smooth and adjust seasoning with salt and pepper If you want your dressing extra bold add a touch more lemon or garlic
- Assemble the Salad Base:
- In a large bowl combine the cooled pasta chicken romaine lettuce and cherry tomatoes Toss gently so everything is evenly mixed but do not bruise the lettuce
- Dress and Finish the Salad:
- Pour the creamy dressing over the salad mixture and use large salad tongs to toss everything until just coated Add freshly grated parmesan cheese over the top and toss again gently
- Top and Serve:
- Right before serving scatter garlic croutons and extra parsley over the salad Taste for seasoning and add more fresh cracked pepper or another squeeze of lemon juice if you love tangy Caesar
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One of my favorite things here is that homemade Caesar dressing. When I make it from scratch I love licking the whisk—even before it hits the salad. My kids always steal the first croutons so I always keep a little stash hidden just for myself.
Storage Tips
To keep this salad at its best store the dressing and greens separately. Toss everything together right before serving so the romaine stays crisp and the croutons keep their crunch. Leftovers will hold well in the fridge for up to two days though the croutons may lose some crispness by day two.
Ingredient Substitutions
You can swap bowtie pasta with penne or rotini and grilled turkey works if you do not have chicken on hand. Greek yogurt can replace half the mayonnaise if you want a lighter version. For extra veggies try tossing in thinly sliced red onions or roasted red peppers.
Serving Suggestions
Serve this salad as a main dish on its own or alongside grilled corn and watermelon for a summer meal. It also pairs well with soup on chilly days. I sometimes double the recipe to have extra for workday lunches.
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Cultural Context
Caesar salad was first created in Mexico in the 1920s and has become a menu favorite around the world ever since. The pasta twist makes it heartier and ideal for American potlucks or easy family nights while still keeping those signature flavors.
Recipe FAQs
- → What type of pasta works best for this salad?
Bowtie or penne pasta are ideal choices, as their shape holds the creamy dressing and combines well with other salad ingredients.
- → How can I keep the lettuce crisp?
Toss the romaine just before serving and keep all ingredients chilled until assembly to preserve the vibrant crunch.
- → Can I make the dressing in advance?
Yes, the Caesar dressing can be prepared up to two days ahead and refrigerated in an airtight container until use.
- → What are good protein alternatives to chicken?
Grilled shrimp, tofu, or even roasted chickpeas work well as a substitute for a different but equally delicious result.
- → How do I prevent the salad from becoming soggy?
Add dressing and croutons just before serving and keep ingredients separate if storing for meal prep or transport.
- → Is anchovy paste necessary for the dressing?
Anchovy paste adds authentic umami, but can be left out or replaced with capers for a different flavor profile.