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White ceramic bowl with Chicken Caesar Pasta Salad and utensils to the side.
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5 from 1 vote

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is a summer favorite. Chilled pasta salad filled to the brim with juicy chicken and Caesar salad flavors.
Prep Time15 minutes
Cook Time25 minutes
Total Time37 minutes
Course: Main Course
Cuisine: American
Diet: Low Fat
Servings: 6
Author: Bailey

Equipment

  • small food processor if making the dressing from scratch.
  • large skillet

Ingredients

For the chicken

  • 1.5 lb chicken breasts boneless & skinless. Thighs will also work
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried dill
  • ½ tsp garlic powder

Caesar Salad

  • 6-8 oz pasta, cellentani, penne or bowie
  • 2 heads romaine lettuce, sliced about 6-8 cups
  • ¼ cup parmesan
  • ⅓ cup croutons or bread crumbs

Caesar Dressing

  • ¾ cup mayonnaise more as needed
  • 3 Tbsp lemon juice
  • 2 Tbsp capers and brine
  • 3 Tbsp dijon mustard
  • ½ Tbsp Worcestershire sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2-3 Tbsp water just to thin the dressing to spread easy

Instructions

  • Start the pasta. This takes about 20 minutes, cook according to the package.Once pasta is done, you will want to rinse it with cold water. 
  • While the pasta is cooking, season the chicken, slice in half for a quicker cook. Heat a pan to medium/high heat. Add the seasoned chicken to a greased pan and cook for about 8-10 minutes on each side or until the chicken reaches 165º internally. 
  • Set the chicken to the side and let it rest. Make the Caesar dressing if using my recipe. To make the dressing, add all the ingredients to a small food processor and blitz until smooth. Give it a taste and add more salt if needed. If it's too thin, add more mayo, if it is too thick add a teaspoon of water.
  • Slice the chicken into cubes. Add the cooled pasta, romaine, parmesan, chicken and 3 quarters of the dressing. Toss very well. Add in croutons or bread crumbs and serve. Add more dressing if needed! Enjoy! 

Notes

  • Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy. 
  • Taste as you go, if you make my homemade dressing, be sure to give it a taste and add more salt or capers if desired. 
  • Don't add the dressing until you are ready to serve! The romaine can get a little soggy if it sits too long with dressing. 
  • Make It healthier. You can cut the calories in this dish by skipping the parmesan and the croutons, although they do add a nice touch 😘
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1.5 cups | Calories: 394kcal | Carbohydrates: 12g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 908mg | Potassium: 1070mg | Fiber: 5g | Sugar: 4g | Vitamin A: 18399IU | Vitamin C: 15mg | Calcium: 142mg | Iron: 3mg