Chicken Caesar Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 people
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Calories
375 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Chicken Caesar Pasta Salad
Description
This salad features chicken breasts sliced thin and marinated in Caesar dressing to infuse flavor before searing until cooked. The penne pasta is boiled to al dente, drained, and coated lightly with olive oil to keep individual pieces separate. Romaine lettuce and halved cherry tomatoes add freshness and a crunchy contrast to the tender chicken and pasta. Croutons and Parmesan round out the textures and flavors, giving a familiar Caesar salad experience combined with pasta for heartiness.
Serving this salad fresh ensures the best texture, as lettuce remains crisp and pasta well separated. It makes a satisfying dish for meals or gatherings, providing proteins, greens, and carbs in one bowl. Optional add-ins like avocado, bacon, or eggs can further customize the salad.
The recipe suggests storing leftovers in an airtight container for up to 3 days but notes the salad is best consumed soon after preparation to maintain optimal texture and flavor balance.
Ingredients
- 2 chicken breast about 1 ¾ lbs, large, boneless, skinless
- salt
- black pepper
- 1 ½ cups caesar dressing divided. See notes.
- 2 tablespoons olive oil divided
- ½ lb. penne rigate pasta
- 2 romaine lettuce hearts chopped/washed/dried
- ¾ cup cherry tomato 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
- This recipe yields approximately 10 servings.
- Use 12 oz of refrigerated Caesar dressing if you prefer convenience over making homemade dressing.
- For croutons, Texas Toast Caesar Croutons are a good store-bought option if time is limited.
- Increasing pasta to 3/4 lb and using one romaine heart decreases lettuce proportion for a more pasta-heavy salad.
- Pre-shredded Parmesan cheese works well in this recipe for convenience.
- Optional ingredients like avocado, bacon, hard-boiled eggs, or cucumbers can be added to customize the salad.
- Store in airtight container refrigerated up to 3 days; best served fresh for ideal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 556mg | 23% |
| Potassium | 486mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 11017IU | 220% |
| Vitamin C | 9mg | 10% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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