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Chicken Caesar Pasta Salad Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 8 oz dry rotini pasta
  • 2 boneless skinless chicken breasts (about 1 lb total)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper
  • 1 large head romaine lettuce, chopped
  • 1 cup croutons
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 small garlic clove, minced
  • 1/2 tsp black pepper

Method
 

  1. Cook pasta in salted boiling water until just past al dente. Reserve 1/4 cup pasta water, drain, and spread on a baking sheet to cool.
  2. Season chicken with garlic powder, salt, and pepper. Sear in olive oil over medium-high heat for 6-7 minutes per side until cooked through (165°F/74°C). Rest, then slice against the grain.
  3. Whisk mayonnaise, yogurt, lemon juice, mustard, anchovy paste, minced garlic, and black pepper until smooth. Thin with pasta water if needed.
  4. Toss cooled pasta, romaine, Parmesan, and sliced chicken with dressing. Top with croutons and extra Parmesan. Serve right away or chill.

Notes

For the best texture, slightly undercook the pasta and let it cool before tossing. If making ahead, store the dressing separately and toss with the salad just before serving.