Chicken Caesar Pasta Salad
A delicious mash-up of chicken caesar salad and pasta salad tossed together in a homemade creamy dressing.
Servings: 6 -8
Calories: 606kcal
Equipment
Ingredients
Caesar dressing
- 1 cup mayonnaise
- 2 teaspoons Dijon or brown mustard
- 2 teaspoons anchovy paste optional
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- Kosher salt to taste
- black pepper to taste
Salad
- 8 ounces uncooked pasta such as rotini, fusilli, or farfalle
- 2 hearts of romaine chopped
- 1 recipe cooked thin sliced chicken breasts cubed or sliced, see notes
- 1½ cups creamy Caesar dressing from above, plus extra for serving
- 1 cup croutons plus extra for garnish
- parmesan shavings for garnish
Instructions
Dressing
- Add the dressing ingredients (except for the Parmesan cheese, salt, and pepper) to the bowl of a food processor. Blend until smooth. Add the Parmesan and pulse 1-2 times. Add the salt and pepper to taste.
Salad
- Bring a large pot of salted water to a boil (salt the water with 2 teaspoons of salt). Add the pasta and cook according to package directions. Drain and rinse.
- In a large mixing bowl, combine the romaine, chicken, pasta, and croutons. Gently toss. Pour 1½ cups of the dressing over the top and toss until evenly coated. Add more dressing as needed. Garnish with extra croutons and Parmesan shavings.
Notes
Chicken: I used 1 pound of boneless, skinless chicken breasts in this recipe.
Storage: This salad is best eaten immediately (or same day). Store leftovers for up to 1-2 days.
Make-ahead: Many of the salad components can be made ahead of time. Wait until just before serving to toss the salad together.
- Wash and dry the romaine, wrap it in paper towels, and store it in a plastic bag for up to a week. Wait to chop the romaine until you are ready to assemble the salad.
- Bake the chicken breasts and store them for 3-4 days until ready to use. For a shortcut, use a rotisserie chicken.
- Blend up the dressing and store it in the refrigerator for up to one week.
Nutrition
Calories: 606kcal | Carbohydrates: 36g | Protein: 30g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 83mg | Sodium: 778mg | Potassium: 596mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3403IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 4mg
