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Chicken Caesar Pasta Salad Recipe

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★★★★★

4.9 from 73 reviews

This Chicken Caesar Pasta Salad combines tender, seasoned chicken breasts with al dente pasta, crisp romaine lettuce, and a creamy homemade Caesar dressing. Enhanced with parmesan cheese, crunchy croutons, and a zesty blend of capers, lemon juice, and Dijon mustard, it’s a refreshing, flavorful dish perfect for lunch or a light dinner.

Ingredients

Scale

For the Chicken

  • 1.5 lb chicken breasts, boneless & skinless (thighs can also be used)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried dill
  • ½ tsp garlic powder

For the Pasta Salad

  • 6–8 oz pasta (cellentani, penne, or bowtie)
  • 2 heads romaine lettuce, sliced (about 6–8 cups)
  • ¼ cup parmesan cheese
  • ⅓ cup croutons or bread crumbs

For the Caesar Dressing

  • ¾ cup mayonnaise (more as needed)
  • 3 Tbsp lemon juice
  • 2 Tbsp capers with brine
  • 3 Tbsp Dijon mustard
  • ½ Tbsp Worcestershire sauce
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2–3 Tbsp water (to thin the dressing as needed)

Instructions

  1. Cook the Pasta: Bring a large pot of water to a rolling boil and cook the pasta according to the package instructions, usually 10-12 minutes for al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process and prevent sticking.
  2. Prepare and Cook the Chicken: While the pasta cooks, season the chicken breasts evenly with salt, black pepper, dried dill, and garlic powder. For quicker cooking, slice the chicken breasts horizontally into thinner cutlets. Heat a greased skillet or pan over medium-high heat and cook the chicken for about 8-10 minutes on each side until the internal temperature reaches 165ºF (74ºC). Remove from heat and let the chicken rest to retain juices.
  3. Make the Caesar Dressing: In a small food processor, combine mayonnaise, lemon juice, capers with their brine, Dijon mustard, Worcestershire sauce, salt, and pepper. Blend until the mixture is smooth and creamy. Taste and adjust seasoning as needed. If the dressing is too thick, thin it out with teaspoons of water; if too thin, add a bit more mayonnaise until desired consistency is reached.
  4. Assemble the Salad: Slice the rested chicken into bite-sized cubes. In a large mixing bowl, toss together the cooled pasta, sliced romaine lettuce, parmesan cheese, and chicken pieces. Add about three-quarters of the prepared Caesar dressing and mix thoroughly to ensure everything is well-coated.
  5. Add Croutons and Serve: Fold in the croutons or breadcrumbs for added crunch. Add any remaining dressing if desired. Serve the salad immediately to enjoy the freshest textures and flavors.

Notes

  • For juicier chicken, marinate the breasts in olive oil and lemon juice for 30 minutes prior to cooking.
  • Use freshly grated parmesan cheese for the best flavor.
  • The salad is best served immediately to keep the lettuce crisp and croutons crunchy.
  • Leftovers can be stored covered in the refrigerator for up to 2 days, but the croutons may become soggy.
  • You can substitute mayonnaise with Greek yogurt for a lighter dressing.

Keywords: Chicken Caesar Pasta Salad, Caesar Salad, Pasta Salad, Chicken Salad, Easy Pasta Recipe, Summer Salad, Creamy Dressing

Find it online: https://platedbyemma.com/chicken-caesar-pasta-salad-recipe/