Description
A hearty twist on Caesar salad, this chicken Caesar pasta salad features tender chicken, rotini pasta, homemade Caesar dressing, and crunchy croutons—perfect for lunch, potlucks, or make-ahead meals.
Ingredients
1/2 cup mayonnaise
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons anchovy paste
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
3 cups torn or sliced bread pieces (about 1/2 small loaf)
2–3 tablespoons olive oil
2 cups uncooked rotini pasta
1 tablespoon olive oil (for pasta)
2 medium cooked chicken breasts, chopped
4 cups chopped romaine lettuce
1/2 cup grated or shaved parmesan cheese
Instructions
- Whisk together mayonnaise, garlic, lemon juice, anchovy paste, Worcestershire sauce, Dijon mustard, salt, and black pepper to make the dressing. Chill until needed.
- Preheat oven to 375°F (190°C). Toss bread with olive oil and salt. Spread on baking sheet and bake 7–10 minutes, stirring occasionally, until golden. Cool completely.
- Cook pasta in salted water until al dente. Drain and toss with olive oil. Let cool.
- Prepare remaining ingredients: wash and chop lettuce, shred cheese, and chop chicken.
- In a large bowl, toss cooled pasta with half of the dressing. Add lettuce, chicken, croutons, and cheese. Toss again to combine.
- Add more dressing if desired. Garnish with extra croutons, chicken, and cheese. Serve immediately.
Notes
- Use grilled or rotisserie chicken for more flavor.
- Substitute kale or arugula for romaine.
- Add cherry tomatoes or avocado for variety.
- Try penne, farfalle, or fusilli pasta instead.
- Replace some mayo with Greek yogurt for a lighter dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg
