Chicken Caesar Pasta Salad
User Reviews
5.0
45 reviews
Excellent
Chicken Caesar Pasta Salad
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The best chicken Caesar pasta salad that’s healthy and packed with 30 grams of protein! It’s made with a creamy Greek yogurt dressing (no mayo or anchovies) and comes together in under 30 minutes. Use grilled, baked, or rotisserie chicken for an easy lunch or dinner.
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Ingredients
Chicken:
- 2 cups cooked chicken cubed (grilled, baked, or rotisserie)
- 1 tablespoon balsamic vinegar (optional)
Salad:
- 8 oz dried pasta (fusilli, farfalle bowtie, rotini, or penne)
- 1 cup sweet cherry tomatoes halved
- 2 romaine hearts chopped
- ¼ - ⅓ cup shredded Parmesan cheese depending on your preference
Dressing:
- ⅓ - ½ cup healthy Caesar salad dressing depending on your preference
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente.
- Drain the cooked pasta and rinse it under cold water to cool. Set it aside.
- In a small bowl, whisk together all the dressing ingredients until well combined (recipe here). Taste and adjust the seasonings as desired. You can also use store-bought Caesar, but I highly recommend homemade since my dressing is high in protein and healthy.
- If desired, toss the cubed chicken with balsamic vinegar in a separate bowl for added flavor. This is optional, but I love it!
- In a large serving bowl, combine the cooked pasta, cubed chicken, halved cherry tomatoes, chopped romaine hearts, and shredded parmesan cheese.
- Pour the dressing over the pasta and gently toss to coat all the ingredients.
- Taste the salad and adjust the seasonings by adding more dressing, salt, pepper, or parmesan if desired.
- For the best flavor, refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Alternatively, you can serve it immediately. Enjoy!
Notes
- Customize the salad by adding additional ingredients such as croutons, bacon bits, or avocado slices based on your preferences.
- Remember to adjust the quantity of dressing, parmesan cheese, and additional ingredients according to your taste and preferences.
- Cook pasta to al dente: Trust me, slightly al dente pasta is BEST for pasta salad. I like subtracting 1 minute from the lower range of what the box says. If you overcook your pasta, it will be mushy.
- Dressing: You can use store-bought Caesar dressing if you prefer. However, I highly recommend making the dressing from scratch since it is high in protein and healthier. Using homemade dressing allows you to control the ingredients and customize the flavor to your liking. Try this recipe.
- Freezing: While it is possible to freeze pasta salad, I do not recommend it. Freezing can alter the texture and consistency of the salad, particularly the vegetables, lettuce, and dressing. When thawed, the vegetables may become mushy, and the dressing can separate or become watery.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. DO NOT heat it; enjoy pasta salad cold.
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
49g
(16%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
59mg
(20%)
Sodium
279mg
(12%)
Potassium
571mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5174IU
(103%)
Vitamin C
13mg
(14%)
Calcium
144mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 279mg | 12% |
| Potassium | 571mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5174IU | 103% |
| Vitamin C | 13mg | 14% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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