Chicken Caesar Pasta Salad
Chicken Caesar Salad is a classic and it’s no secret we love it! In the Recipe Bank you’ll find a Tahini Caesar Salad, Kale Caesar Salad and now, a Chicken Caesar Pasta Salad. The addition of cooked pasta noodles makes this lunch oh so satisfying!
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Start Free TrialINGREDIENTS
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1boneless skinless chicken breast(s)
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1Teaspoongarlic powder
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1Teaspoononion powder
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Pinch of salt & pepper
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1Tablespoonolive oil
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2Tablespoonolive oil
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1Tablespoonparmesan, grated
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1Tablespoonmayonnaise
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1.5Teaspoonwhite wine vinegar
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1TeaspoonDijon mustard
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.5Teaspoonlow sodium soy sauce
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1garlic clove(s), crushed
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.25lemon(s), juiced (or to taste)
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Salt & pepepr, to taste
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350grotini noodles
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.5head(s) romaine, chopped
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.5Cupcherry tomatoes
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.25Cupcroutons
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2Tablespoonparmesan, grated, to serve
For the Chicken:
For the Dressing:
For the Salad:
Plant-Based Option
Substitute crispy chickpeas for the chicken. Use vegan parmesan and mayonnaise in the dressing. See Vegan Caesar Pasta Salad in the Recipe Bank.
Gluten-Free Option
Use GF rotini noodles and croutons.
INSTRUCTIONS
Preheat the oven to 425 F and line a baking sheet with parchment paper (if baking). Season the chicken breast(s) with garlic powder, onion powder, salt & pepper.
Add the oil to a medium frying pan over medium high heat. When the oil is hot, sear the chicken on each side 2-3 minutes until golden. Add the chicken to the prepared baking sheet and bake 12-15 minutes until the chicken has reached an internal temperature of 165 F. Let rest 4-5 minutes then slice or dice.
While the chicken cooks, cook the rotini noodles according to package directions. Drain and let cool.
Whisk together the dressing ingredients.
Assemble your salads with the rotini, romaine, cherry tomatoes, croutons, parmesan, and cooked chicken. Dress when ready to eat.
