Description
A delightful Chicken Caesar Pasta Salad that combines warm pasta with crisp romaine, seared chicken, and a creamy, tangy dressing.
Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 12 ounces short pasta (penne, rotini, or farfalle)
- 4 cups romaine lettuce, washed and torn
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon anchovy paste or finely chopped anchovies
- 2 cloves fresh garlic, minced
- 3 tablespoons lemon juice
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey
- 2 tablespoons neutral oil
- ½ cup toasted breadcrumbs or cubed croutons
- Fresh herbs (parsley, chives)
- Black pepper to taste
Instructions
- Season chicken with salt, pepper, and garlic powder, then sear for 4–6 minutes per side until internal temperature reaches 165°F; rest for 5 minutes, then slice thin.
- Cook pasta in boiling salted water until al dente, then drain and toss with a little oil to prevent sticking.
- Make the dressing by combining mayonnaise, lemon juice, anchovy paste, Dijon, garlic, Parmesan, and olive oil; whisk until emulsified.
- Toss warm pasta with half the dressing, then add romaine, sliced chicken, toasted breadcrumbs, and remaining dressing; toss gently to combine.
- Finish with parsley, black pepper, and more Parmesan; serve immediately or chill for a cooler salad.
Notes
For a lighter version, substitute some mayonnaise with Greek yogurt. Avoid overdressing the salad to keep lettuce crisp.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pasta salad, chicken salad, Caesar salad, summer salad, picnic food
