Chicken Caesar Pasta Salad
User Reviews
5
Chicken Caesar Pasta Salad
Description
This Chicken Caesar Pasta Salad balances protein and fresh greens with pasta to create a filling combination. Pasta of choice is cooked al dente, drained, and cooled before mixing. Chicken breast is seasoned with salt, garlic powder, and black pepper, then pan-cooked until fully done and cooled before cubing. Romaine lettuce is shredded finely to add freshness and slight crunch.
The dressing incorporates mayonnaise, lemon juice, white vinegar, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper, resulting in a tangy, creamy dressing reminiscent of Caesar salad flavor. Tossing all elements together evenly coats the salad, melding savory chicken, crisp lettuce, and chewy pasta in balanced flavor.
This salad can be served immediately or chilled for a cooler dish, making it suitable for picnics or casual meals. Parmesan cheese adds a rich, salty accent that complements the dressing and chicken well.
Fusilli or similar noodle shapes that hold dressing well are recommended, but any pasta can be used depending on preference.
Ingredients
Salad Ingredients:
- 8 oz pasta
- 1 lb chicken breast boneless skinless
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp neutral cooking oil generic cooking oil
- 4 oz romaine lettuce
- 1 cup Parmesan Cheese shredded
Dressing Ingredients:
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp black pepper
Instructions
- Boil pasta in salted water according to package instructions. Drain and pour in a large mixing bowl. Set to the side.
- Mix together salt, garlic powder and pepper. Season chicken breast on both sides with the mixture.
- Pour oil in a heavy bottom pan like a cast iron skillet over medium heat. When oil is hot, place chicken in pan. Cook over medium heat for 8 minutes on each side. Ensure that chicken is cooked through by checking for an internal temperature of 165F. Set aside to cool.
- Cut romaine lettuce into shreds and pour into a mixing bowl with the cooked pasta.
- When chicken is slightly cooled, cut into small cubes.
- Prepare dressing by whisking together mayonnaise, lemon juice, vinegar, dijon mustard, worcestershire sauce, garlic powder, and black pepper.
- Add romaine lettuce, cubed chicken and parmesan cheese to the large mixing bowl with the cooked pasta. Pour the dressing over top and toss to combine. Serve immediately or chill in the refrigerator and serve chilled.
Notes
- Any pasta shape can be used, but fusilli or noodles that hold dressing well are preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 449kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 897mg | 37% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1815IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 222mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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