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chicken caesar pasta salad featured

Chicken Caesar Pasta Salad

This chicken caesar pasta salad combines the flavors of two classics into one delicious meal – perfect for dinner, lunch, or meal prep!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6
Course: Protein Salads
Cuisine: American-Italian Fusion
Calories: 277
Ingredients Equipment Method Notes

Ingredients
  

For the dressing:
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup mayonnaise
  • 2 teaspoons minced garlic
  • 1 teaspoon anchovy paste
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 teaspoon black pepper
For the pasta salad:
  • 8 oz. uncooked pasta, such as rotini or penne
  • 2 hearts of Romaine lettuce
  • 2 cups shredded rotisserie chicken or chopped chicken breasts
  • 1 cup croutons (optional)
  • 1/4 cup Parmesan cheese, for serving

Equipment

  • Large pot for boiling pasta
  • Mixing bowls
  • Whisk
  • Cutting board and knife

Method
 

  1. Whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste in a bowl until smooth.
  2. Stir in Parmesan cheese and black pepper; set dressing aside.
  3. Cook pasta in salted water until al dente (about 10-12 minutes), then drain and rinse with cold water.
  4. Transfer cooled pasta to a large serving bowl.
  5. Chop Romaine hearts into 1-inch pieces and add to the bowl with pasta.
  6. Add shredded chicken to the bowl.
  7. Pour dressing over ingredients and toss until well coated.
  8. Add croutons if using and sprinkle with additional Parmesan cheese before serving.

Notes

  • For meal prep, store the dressing separately and combine just before eating.
  • The fully assembled salad will keep in the refrigerator for up to 24 hours; without lettuce, it can last 2-3 days.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.