Description
A delightful twist on the classic Caesar salad featuring tender chicken, creamy dressing, and crisp Romaine lettuce.
Ingredients
Scale
- 2 large (1.5 lbs) boneless, skinless chicken breasts
- 1 tbsp olive oil (plus more for cooking)
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- 12 oz dry pasta (rotini, fusilli, penne, or farfalle)
- 1 tbsp olive oil (for tossing pasta)
- 1–2 tbsp salt (for boiling water)
- ½ cup mayonnaise
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tsp anchovy paste (optional)
- ¼ tsp black pepper
- ¼ tsp salt (or to taste)
- 2–4 tbsp cold water or milk (for thinning)
- 2 cups chopped crisp Romaine lettuce
- ½ cup cherry tomatoes, halved (optional)
- ½ cup cucumber, diced (optional)
- ½ cup croutons
- Extra freshly grated Parmesan cheese (for garnish)
- Freshly cracked black pepper (for garnish)
Instructions
- Pat the chicken breasts dry. Combine olive oil, Italian seasoning, garlic powder, onion powder, black pepper, and salt, and rub this mixture onto the chicken.
- Cook the chicken until golden brown and reaches an internal temperature of 165°F, about 5-8 minutes per side when pan-frying.
- Let the chicken rest for 5-10 minutes, and then dice it into cubes.
- Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente.
- Drain the pasta, rinse it under cold water, and shake off excess.
- Transfer the cooled pasta to a large bowl. Drizzle with olive oil and toss.
- Mix together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovy paste, black pepper, and salt in a medium bowl.
- Add water or milk to adjust the dressing’s consistency as needed.
- Add the diced chicken to the bowl with pasta. Pour two-thirds of the dressing over and toss to coat.
- Toss in cherry tomatoes and cucumber if using, along with Romaine lettuce, and drizzle with remaining dressing.
- Cover and refrigerate for at least 1-2 hours.
- Top with croutons, additional Parmesan cheese, and black pepper before serving.
Notes
Feel free to customize the salad with your favorite vegetables or protein alternatives. Make it healthier by substituting Greek yogurt for mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken Caesar Salad, Pasta Salad, Easy Dinner, Potluck Recipe