Chicken Caesar Pasta Salad (Print)
Tender chicken, crisp romaine, and pasta meet creamy Caesar dressing for a flavor-packed meal.
# Ingredients:
→ Salad Base
01 -
225 g bowtie or penne pasta, cooked al dente
02 -
320 g cooked chicken breast, diced or shredded
03 -
200 g romaine lettuce, chopped
04 -
150 g cherry tomatoes, halved
05 -
60 g freshly grated parmesan cheese
06 -
50 g garlic croutons
07 -
10 g fresh parsley, chopped (optional)
→ Caesar Dressing
08 -
120 g mayonnaise
09 -
45 ml extra virgin olive oil
10 -
30 ml freshly squeezed lemon juice
11 -
15 g Dijon mustard
12 -
2 garlic cloves, minced
13 -
5 g anchovy paste (optional)
14 -
3 ml Worcestershire sauce
15 -
30 g finely grated parmesan cheese
16 -
1.5 g salt
17 -
2 g cracked black pepper
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente following package instructions. Drain well using a colander and set aside to cool.
02 -
Season chicken breast with salt and pepper. Sear in a pan with a drizzle of olive oil over medium heat until golden brown and fully cooked. Remove from heat and dice into bite-sized pieces.
03 -
In a mixing bowl, whisk together mayonnaise, extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, anchovy paste (if using), Worcestershire sauce, and finely grated parmesan until smooth and emulsified.
04 -
In a large mixing bowl, add cooled pasta, diced chicken, chopped romaine lettuce, and cherry tomatoes. Pour dressing over the mixture and toss to coat evenly.
05 -
Sprinkle freshly grated parmesan cheese over the salad and gently toss again to incorporate.
06 -
Just before serving, top salad with garlic croutons and additional dressing if desired. Garnish with chopped parsley for freshness.
# Additional Notes:
01 -
For optimal texture, cool pasta completely before assembling to prevent wilting the greens.