Chicken Caesar Pasta Salad (Printable)
Tender chicken, crisp romaine, and pasta in creamy Caesar dressing
# What You Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 12 oz total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pasta
05 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
→ Caesar Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 2 garlic cloves, minced
14 - 1 teaspoon anchovy paste
15 - Salt and black pepper to taste
→ Garnish
16 - 1/3 cup shaved or grated Parmesan cheese
17 - 1 cup croutons
# How To Cook:
01 - Boil pasta in salted water until al dente, drain and rinse under cold water.
02 - Season chicken with olive oil, salt and pepper. Grill or pan-sear 6-8 minutes per side until cooked through. Rest 5 minutes then slice thinly.
03 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy paste, salt and pepper.
04 - Toss romaine, pasta, cherry tomatoes and chicken in large bowl.
05 - Drizzle with dressing and toss to coat. Top with Parmesan and croutons.
# Expert Tips:
01 -
- Everything comes together in under an hour, making it perfect for those nights when cooking feels like too much but takeout is not the answer
- The romaine stays impossibly crisp even dressed, which means you can pack leftovers for lunch without that sad soggy situation
02 -
- Overcooked pasta will turn mushy and absorb too much dressing, so pull it a minute early rather than a minute late
- The dressing tastes better after sitting for at least 30 minutes, so make it first and let the flavors meld while you cook everything else
03 -
- Grating extra Parmesan directly over the salad just before serving creates those melty cheese pockets that make restaurant versions taste so good
- Toasting your own croutons from day old bread takes five minutes and elevates the entire dish above anything store bought can offer