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This Chicken Caesar Pasta Salad checks every box for a cozy meal—it’s got creamy homemade Caesar, juicy chunks of chicken, crisp lettuce, and bouncy pasta. You’ll be surprised how you can whip it up in just about thirty minutes. That’s why I lean on it for fast weeknight dinners or if I’m headed to a sunny potluck.
This salad came from me tossing together ingredients after a packed day—needed something light, filling, and easy. After that first forkful, I knew I’d be making it many times.
Tasty Ingredients
- Croutons with garlic: Toss these on top for extra crunch and garlicky flavor, store-bought or homemade both get the job done
- Fresh parsley (optional): Adds nice color and a pop of leafy flavor—use it if you want your salad to look and taste brighter
- Pick your pasta: Bowties or penne pasta work well, cook just until firm for perfect texture
- Bird of choice: Shredded or diced chicken breast brings in protein—rotisserie is quick, grilled adds more flavor
- Olive oil (extra-virgin): You’ll taste the richness—go for a peppery one for extra zing
- Classic romaine: Look for fresh, crunchy leaves—they pack every bite with crispness
- Tomatoes (cherry): Halved for juiciness in every scoop, pick ones that look shiny and feel firm
- Salt and pepper: Don’t forget to season generously—fresh cracked pepper really stands out
- Blocks of parmesan: Grate it fresh for melt-in-your-mouth cheesy goodness
- Lemon juice: Always squeeze it fresh—it lifts all the flavors in your dressing
- Mayonnaise: The creamy base of your dressing, so use mayo you actually like
- Dijon mustard: Brings subtle tang and helps creamy things blend together
- Anchovy paste: Adds savory oomph (skip if you’re not a fan, but just a dab really works magic)
- Worcestershire: Just a dash for sweet-salty depth—grab a bottle with as few fillers as you can
- Garlic: Mince it up—this adds a punchy kick and makes your kitchen smell awesome
Simple How-To
- Top and Serve:
- Scatter parsley and garlic croutons over everything right before digging in Taste, then tweak with extra pepper or an extra squeeze of lemon if you like it tangy
- Dress and Finish the Salad:
- Coat everything with your just-made dressing, using big tongs to toss so it’s gently mixed Sprinkle over more parmesan for the cheesy fans and toss again softly
- Assemble the Salad Base:
- Grab your biggest bowl, throw in the cooled pasta, chicken, lettuce, and tomatoes Give it all a gentle toss so it’s evenly combined but you don’t beat up the lettuce
- Make the Caesar Dressing:
- In a bowl, whisk together the mayo, olive oil, lemon juice, Dijon, minced garlic, anchovy, Worcestershire, and finely grated parmesan Keep at it until it’s all blended and silky Adjust with more salt, pepper, garlic, or lemon to fit your taste
- Cook and Dice the Chicken:
- Season chicken breasts nicely with salt and pepper Heat a pan with a bit of oil over medium, then cook until browned outside and cooked inside Around 6-8 minutes per side Rest for a couple minutes, then chop it into bite-sized pieces
- Boil the Pasta:
- Bring a huge pot of salty water to a full boil Add the pasta, cook until it’s just firm (go one or two minutes under the box’s suggestion) Drain into a colander, rinse with cool water so it stops cooking and let it cool off so your salad stays fresh
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The best part has to be that creamy Caesar dressing—making it from scratch means I get to taste it right off the whisk first. Gotta keep extra croutons hidden too, since my kids swipe ’em every time.
Sensible Storage
For crisp lettuce and crunchy croutons, keep greens and dressing in different containers until you’re eating. Toss it all together just before you dig in. Leftovers are still tasty for two days in the fridge, but by day two the croutons might soften up a bit.
Swaps You Can Make
No bowties? Use penne or rotini. Out of chicken? Sliced-up turkey works too. Lighten it by replacing some mayo with Greek yogurt. Want more color? Add thin red onion or sweet roasted peppers.
How to Serve
This hearty salad shines all on its own for dinner, but it’s also super next to fresh corn or watermelon in summer. Cold days? A hot bowl of soup pairs great. I often double up so lunch boxes are sorted the next day.
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How It Got Here
Born in Mexico in the 1920s, Caesar salad grew into a world hit. Swapping in pasta makes it heartier for big parties or weeknight family dinners. You still get all the flavors everyone loves.
Frequently Asked Questions
- → What's the tastiest pasta for this one?
Penne and bowtie are both awesome for holding that creamy dressing and mixing everything really well.
- → How do I stop the lettuce from getting wilted?
Wait to toss the romaine until you’re ready to eat. Keep everything cold until you put it together – that keeps it super fresh.
- → Can I whip up the dressing ahead of time?
Go ahead and make the Caesar sauce a couple days early, then stash it in a sealed container in the fridge.
- → What can I swap in for chicken?
Tofu, roasted chickpeas, or even grilled shrimp are all really tasty switches if you want something besides chicken.
- → How do I avoid a soggy salad?
Don’t add croutons or dressing till the end. If you need to store it or pack it for later, keep stuff separate till you’re ready to eat.
- → Is anchovy paste a must in the sauce?
It gives the magic Caesar flavor but don’t worry if you’re out — swap for capers or just skip it for a gentler taste.