Caesar Salad is one of my favorite salads and I wanted to make it a complete meal. This creamy Caesar pasta salad has protein, carbohydrates, and veggies making it not only delicious but nutritionally complete! All this dish needs is dessert!
Ingredients You’ll Need:
To make chicken Caesar pasta salad you need the following ingredients:
- Mayonnaise
- Greek yogurt
- Lime or lemon juice
- Garlic
- Anchovies
- Dijon mustard
- Worcestershire sauce
- Shredded parmesan cheese
- Romaine lettuce
- Grape tomatoes
- Croutons
- Penne pasta
- Boneless, skinless chicken breasts
If you don’t like Greek yogurt, you can substitute it with sour cream.
How To Make Chicken Caesar Pasta Salad?
To make this easy chicken Caesar pasta salad follow these steps:
- Cook the penne pasta until al dente according to package directions, drain, and rinse with cold water to stop the cooking process and prevent it from sticking.
- While the pasta is cooking, make the dressing by combining the mayo, Greek yogurt, lime juice, shredded parmesan, minced garlic, chopped anchovies, Dijon mustard, and Worcestershire sauce until creamy.
- In a medium-sized skillet, heat half a tablespoon of olive oil over medium-high heat and brown the diced chicken breasts until fully cooked, about 3 minutes on each side.
- Place the cooked pasta, chopped lettuce, grape tomatoes, cooked chicken, and croutons in a large bowl. Pour in the dressing and toss to combine. Serve with extra parmesan cheese on top.
Make Ahead and Storage Instructions:
If you wish to make chicken Caesar pasta salad ahead of time, I recommend mixing the cooked pasta and chicken with the dressing and storing them in the fridge the day before, but adding the lettuce, tomatoes, and croutons just before serving.
You can store any leftovers in an airtight container in the fridge for up to two days. After this time, the lettuce starts to wilt and the croutons lose their crunch.
Chicken Caesar Pasta Salad
Equipment
- Large pasta pot
- Small and large bowl
- Knife and cutting board
- Medium-sized skillet
Ingredients
- ¾ cup mayonnaise
- ⅓ cup Greek yogurt or sour cream
- 1 garlic clove, finely minced
- 4 anchovy filets, chopped
- 2 tablespoons lime or lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoons Worcestershire sauce
- ¼ cup shredded parmesan cheese plus more for garnish
- 12 oz penne pasta
- 1 small romaine lettuce head, chopped
- 1 ½ cups grape tomatoes, halved
- 2 boneless, skinless chicken breasts cubed
- 1 ½ cups croutons
Instructions
- Cook the penne pasta until al dente according to package directions, drain, and rinse with cold water to stop the cooking process and prevent it from sticking.
- While the pasta is cooking, make the dressing by combining the mayo, Greek yogurt, lime juice, shredded parmesan, minced garlic, chopped anchovies, Dijon mustard, and Worcestershire sauce until creamy.
- In a medium-sized skillet, heat half a tablespoon of olive oil over medium-high heat and brown the diced chicken breasts until fully cooked, about 3 minutes on each side.
- Place the cooked pasta, chopped lettuce, grape tomatoes, cooked chicken, and croutons in a large bowl. Pour in the dressing and toss to combine. Serve with extra parmesan cheese on top.
