Chicken Caesar Pasta Salad (Printable version)

Grilled chicken, pasta, and crisp romaine tossed in homemade Caesar dressing with Parmesan and croutons.

# What you need:

→ Chicken

01 - 2 boneless skinless chicken breasts (approximately 12 ounces total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pasta

05 - 9 ounces short pasta (penne, fusilli, or farfalle)

→ Vegetables

06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved (optional)

→ Caesar Dressing

08 - 1/2 cup mayonnaise
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 2 garlic cloves, minced
14 - 1 teaspoon anchovy paste (optional)
15 - Salt and black pepper to taste

→ Garnish

16 - 1/3 cup shaved or grated Parmesan cheese
17 - 1 cup croutons

# How To:

01 - Cook pasta in large pot of salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.
02 - Season chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6 to 8 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - Whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy paste if using, salt, and pepper until smooth and well combined.
04 - In large salad bowl, combine chopped romaine, cooked pasta, cherry tomatoes if using, and sliced chicken. Drizzle with Caesar dressing and toss gently to coat evenly.
05 - Top with shaved Parmesan and croutons. Serve immediately while pasta and chicken are still slightly warm or at room temperature.

# Expert Advice:

01 -
  • Its the dish that somehow tastes even better the next day, making it perfect for lunch prep
  • The homemade dressing comes together in minutes and puts store bought versions to shame
  • Everything can be prepped ahead and tossed together right before serving
02 -
  • Rinsing the pasta under cold water is not optional, it stops the cooking and washes away starch so the pasta does not turn into a gummy mess
  • The dressing will taste sharp right after you make it, give it ten minutes in the fridge for the flavors to mellow and marry
  • Do not dress the entire salad if you are planning to have leftovers, keep everything separate and combine what you will eat
03 -
  • Let the dressing sit for at least 20 minutes before using, the garlic needs time to mellow out
  • If the dressing seems too thick, add a teaspoon of water at a time until it reaches pouring consistency

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