Description

Chicken Caesar Pasta Salad is a creamy and satisfying dish made with tender pasta, juicy seasoned chicken, crisp romaine lettuce, crunchy croutons, and a rich homemade Caesar dressing. Perfect for meal prep, lunches, or easy dinners.

Ingredients

1.5 lbs boneless, skinless chicken breasts

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp dried dill

1/2 tsp garlic powder

6 to 8 oz pasta (penne, rotini, or cellentani)

2 heads romaine lettuce, chopped (about 6 to 8 cups)

1/4 cup grated parmesan cheese

1/3 cup croutons

3/4 cup mayonnaise

3 tablespoons lemon juice

2 tablespoons capers with brine

3 tablespoons Dijon mustard

1/2 tablespoon Worcestershire sauce

Salt and pepper to taste

2 to 3 tablespoons water (to thin dressing)

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and rinse under cold water to cool completely.

2. Season the chicken with salt, pepper, dried dill, and garlic powder on both sides.

3. Heat a skillet over medium-high heat with a little oil and cook the chicken for 8 to 10 minutes per side until fully cooked and the internal temperature reaches 165°F.

4. Remove the chicken from the pan and let it rest for a few minutes, then slice into bite-sized cubes.

5. In a small bowl or food processor, combine mayonnaise, lemon juice, capers with brine, Dijon mustard, Worcestershire sauce, salt, pepper, and water. Mix until smooth and creamy.

6. In a large bowl, combine the cooled pasta, chopped romaine lettuce, parmesan cheese, and cooked chicken.

7. Pour about three-quarters of the dressing over the salad and toss well to coat everything evenly.

8. Add the croutons just before serving and gently mix to keep them crunchy.

9. Taste and add more dressing, salt, or pepper if needed.

10. Serve immediately or refrigerate until ready to enjoy.

Notes

Use rotisserie chicken for a quicker preparation.

Keep croutons separate until serving to maintain their crunch.

Add extra parmesan cheese for a richer flavor.

If the salad dries out in the fridge, add a little extra dressing before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Lunch / Dinner
Method: Stovetop
Cuisine: American