Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad recipe is easy to make and has the best fresh flavors. It's perfect for potlucks, picnics, BBQ's, and simple lunches.

Prep Time20

Cook Time20

Total Time40

Course: Pasta, Salad, Side Dish

Cuisine: American

Servings: people

Calories: 375kcal

Cut the chicken breasts in half lengthwise to create 2 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Sprinkle lightly with salt/pepper. Place ½ cup of the Caesar dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinade at room temperature for 20 minutes.

Meanwhile, measure out remaining ingredients and begin boiling salted pasta water. Once a boil is reached, cook pasta to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and spread it out on a tray or on parchment paper. Drizzle with 1 tablespoon olive oil. Toss to coat and let it cool for 5 minutes.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Add the cooled pasta to an extra-large bowl. Add ¼ cup Caesar dressing and toss to coat evenly. Add the chicken and another ¼ cup dressing, toss to coat. Add the chopped lettuce, tomatoes, croutons, Parmesan cheese, lemon juice, and remaining ¼ cup salad dressing. Toss well to evenly coat. Transfer to a clean bowl prior to serving if desired. You can serve immediately or refrigerate for up to 3 hours prior to serving. (Note: You will have an extra 1/4 cup of dressing, which you can choose to use only if preferred.)

Pro Tips:

Dressing: I use 12 oz. Marie’s refrigerated Caesar Dressing for this recipe if I don’t have time to make a double batch of my Homemade Caesar Dressing. You can find Marie’s in the produce section of the grocery store.
Croutons: I use Texas Toast Caesar Croutons for this recipe if I don’t have time to make my Homemade Croutons.
Pasta: The pasta doesn't look like much (quantity-wise), after it's boiled/drained but it quickly becomes more substantial after being combined with the other ingredients. If you prefer more pasta and less lettuce, use 3/4 lb. penne and 1 heart of romaine.
Parmesan Cheese: This is one recipe where it's okay to use cheese that is already pre-shredded/shaved, versus doing it yourself from a block at home.😁I use Belgioioso Parmesan cheese.
Optional Additions to this salad include: Avocado, bacon, hard boiled eggs, cucumbers.
📘 Find this recipe on page 80 of my 2nd cookbook, Let’s Eat!

Storage:

Store in an airtight container and refrigerate for up to 3 days. Note that the consistency is ideal when served fresh.

Nutritional information provided is an estimate and is per serving. This recipe makes 10 servings.