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Chicken Caesar Pasta Salad

A delightful blend of savory roasted chicken, crisp romaine, and al dente pasta with tangy Caesar dressing, this salad is perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces pasta (penne, rotini, or farfalle) Cooks to al dente and holds the dressing nicely.
  • 2 cups cooked chicken, shredded or cubed Rotisserie chicken is a lifesaver.
Vegetables
  • 4 cups romaine lettuce, chopped Add delicate crunch and freshness.
  • 1 cup cherry tomatoes, halved Optional for color and juiciness.
  • 2 tablespoons lemon juice For balance and brightness.
Dressing and Toppings
  • 3/4 cup Caesar dressing Store-bought or homemade.
  • 1/2 cup shaved or grated Parmesan cheese Don't skimp; it is the heart of Caesar flavor.
  • 1/2 cup croutons, crushed lightly Use garlic or herb croutons for extra pop.
  • Freshly chopped parsley For garnish (optional).

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente—usually 1 minute less than package directions. Drain and rinse under cool water to stop cooking and keep pasta from clumping.
  2. If cooking chicken from scratch: season breasts with salt and pepper and sear in a hot skillet with a splash of olive oil for 6–8 minutes per side until cooked through. Let rest, then slice or shred.
Make the Salad
  1. In a large mixing bowl, whisk together Caesar dressing, lemon juice, and a tablespoon of olive oil. Adjust seasoning to taste.
  2. Add the cooled pasta to the bowl, along with the chopped romaine, chicken, cherry tomatoes, and half of the Parmesan. Toss gently.
  3. Fold in the croutons just before serving. Sprinkle the remaining Parmesan and chopped parsley on top. Season with salt and black pepper to taste.
Chill and Serve
  1. For best flavor, chill the salad for at least 20–30 minutes before serving.

Notes

Store croutons separately until serving to maintain their crunch. This salad can be made ahead of time, up to a day before serving.