Chicken Caesar Pasta Salad
This Chicken Caesar Pasta Salad recipe is easy to make and has the best fresh flavors. It's perfect for potlucks, picnics, BBQ's, and simple lunches.
Servings: 10 people
Calories: 375kcal
Ingredients
- 2 large boneless/skinless chicken breast about 1 ¾ lbs.
- Salt/pepper
- 1 ½ cups Caesar dressing divided. See notes.
- 2 tablespoons olive oil divided
- ½ lb. penne rigate
- 2 hearts romaine lettuce chopped/washed/dried
- ¾ cup cherry tomatoes halved
- ½ cup croutons
- ½ cup Parmesan cheese shredded and/or shaved
- 1 tablespoon lemon juice
Instructions
Marinade the Chicken
- Cut the chicken breasts in half lengthwise to create 2 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Sprinkle lightly with salt/pepper. Place ½ cup of the Caesar dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinade at room temperature for 20 minutes.
Measure out Ingredients/Cook Pasta
- Meanwhile, measure out remaining ingredients and begin boiling salted pasta water. Once a boil is reached, cook pasta to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and spread it out on a tray or on parchment paper. Drizzle with 1 tablespoon olive oil. Toss to coat and let it cool for 5 minutes.
Sear the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Assemble the Salad
- Add the cooled pasta to an extra-large bowl. Add ¼ cup Caesar dressing and toss to coat evenly. Add the chicken and another ¼ cup dressing, toss to coat. Add the chopped lettuce, tomatoes, croutons, Parmesan cheese, lemon juice, and remaining ¼ cup salad dressing. Toss well to evenly coat. Transfer to a clean bowl prior to serving if desired. You can serve immediately or refrigerate for up to 3 hours prior to serving. (Note: You will have an extra 1/4 cup of dressing, which you can choose to use only if preferred.)
Notes
Pro Tips:
Storage:
Nutritional information provided is an estimate and is per serving. This recipe makes 10 servings.
- Dressing: I use 12 oz. Marie’s refrigerated Caesar Dressing for this recipe if I don’t have time to make a double batch of my Homemade Caesar Dressing. You can find Marie’s in the produce section of the grocery store.
- Croutons: I use Texas Toast Caesar Croutons for this recipe if I don’t have time to make my Homemade Croutons.
- Pasta: The pasta doesn't look like much (quantity-wise), after it's boiled/drained but it quickly becomes more substantial after being combined with the other ingredients. If you prefer more pasta and less lettuce, use 3/4 lb. penne and 1 heart of romaine.
- Parmesan Cheese: This is one recipe where it's okay to use cheese that is already pre-shredded/shaved, versus doing it yourself from a block at home.😁I use Belgioioso Parmesan cheese.
- Optional Additions to this salad include: Avocado, bacon, hard boiled eggs, cucumbers.
- 📘 Find this recipe on page 80 of my 2nd cookbook, Let’s Eat!
Storage:
- Store in an airtight container and refrigerate for up to 3 days. Note that the consistency is ideal when served fresh.
Nutritional information provided is an estimate and is per serving. This recipe makes 10 servings.
Nutrition
Calories: 375kcal | Carbohydrates: 24g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 556mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11017IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 2mg