Chicken Caesar Pasta Salad
User Reviews
5
Chicken Caesar Pasta Salad
Description
This salad starts with cooking penne pasta in salted water, then cooling it on a sheet to prevent clumping. The dressing is made by mashing anchovy fillets into a paste, then whisking in mayonnaise, lemon juice, grated Parmesan, Dijon mustard, Worcestershire sauce, minced garlic, and seasoning. Chilled until ready to serve, the dressing provides a creamy, tangy complement with a hint of anchovy umami.
To assemble, the cooled pasta is combined with chopped romaine lettuce, grilled chopped chicken breast, halved grape tomatoes, fresh parsley, and the dressing. The mixture is tossed and thinned as needed with reserved pasta water before folding in croutons and additional Parmesan. The result is a balanced salad with tender pasta, crisp greens, juicy tomatoes, and flavorful chicken, all coated in a lively Caesar dressing.
Serve this salad chilled and fresh. It works as a main dish or side for warmer days and can be prepared in advance by holding off on adding croutons and lettuce until serving to preserve crispness.
The notes advise serving within a few hours as the lettuce wilts over time. Storing extra dressing separately and thinning with water helps maintain the right consistency when ready to serve. Croutons add crunch and should be added last.
Ingredients
Dressing
- 5 anchovy fillet canned in oil (drained
- 3/4 cup mayonnaise
- 3 Tbsp lemon juice fresh
- 1/4 cup Parmesan Cheese finely grated
- 1 1/2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 1/2 tsp garlic minced
- salt and black pepper, to taste
Salad
- 10 oz. penne pasta dry
- 4 cups (slighlty packed) chopped romaine lettuce (preferably romaine hearts or the center portion)
- 1 lb chicken breast grilled, cooled, then chopped, boneless, skinless
- 1 pint grape tomato halved
- 3/4 cup finely shredded Parmesan Cheese
- 2 Tbsp chopped parsley fresh
- 2 cup croutons homemade or store-bought
- 1/2 cup water to thin as needed, reserved pasta water
Instructions
Cook the pasta
- Cook pasta in salted water according to directions on package. Reserve 1/2 cup pasta cooking water and set aside to cool. Drain pasta then transfer to an 18 by 13-inch rimmed baking sheet that's sprayed with non-stick cooking spray or lined with parchment paper and let cool completely.
Make the dressing
- Mince anchovies and place in a medium mixing bowl, mash to a paste with the back of a spoon. Add in mayonnaise, lemon juice, parmesan, dijon mustard, Worcestershire sauce, garlic, and salt and pepper to taste. Whisk to blend. Chill in fridge until ready to use.
Toss salad and dressing
- Add cooled pasta, lettuce, chicken, tomatoes, and parsley to a large salad bowl. Pour dressing over top and toss to evenly coat, thin mixture with pasta water as needed (it will thicken as it sits).
- Add croutons and parmesan and toss a few times incorporate.
Notes
- Serve the salad within a few hours for best lettuce texture, keeping it chilled until serving.
- You can prepare the pasta salad ahead but add lettuce and croutons just before serving to avoid sogginess.
- Reserve some dressing separately to toss with lettuce before combining to maintain freshness.
- Thin the dressing with reserved pasta water as needed to achieve the desired consistency when tossing the salad.
User Reviews
Overall Rating
5
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