Chicken Caesar Pasta Salad

Ingredients

For the Salad:

• 1 lb penne, rotini, or bowtie pasta
• 2 lbs boneless, skinless chicken breasts
• 2 heads romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup freshly grated Parmesan cheese
• 1 cup croutons (store-bought or homemade)

For the Chicken Seasoning:

• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Caesar Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp fresh lemon juice
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 3-4 cloves garlic, minced
• 4 anchovy fillets, minced (or 1 tsp anchovy paste)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp black pepper
• Salt to taste

Optional Additions:

• 1/4 cup capers
• 1/2 cup sun-dried tomatoes, chopped
• 1 avocado, diced (add just before serving)
• Crispy bacon bits

Instructions

Cook the Pasta:

1. Bring a large pot of salted water to boil.
2. Cook pasta according to package directions until al dente.
3. Drain and rinse with cold water to stop cooking.
4. Set aside to cool completely.

Prepare the Chicken:

1. Preheat grill or grill pan to medium-high heat.
2. Pound chicken breasts to even thickness (about 3/4 inch).
3. Rub chicken with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
4. Grill for 6-7 minutes per side until internal temperature reaches 165°F.
5. Let rest for 5 minutes, then slice into bite-sized pieces.
6. Allow to cool completely.

Make the Caesar Dressing:

1. In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Worcestershire sauce, and Dijon mustard.
2. Add minced garlic, anchovies, and Parmesan cheese.
3. Season with black pepper and salt to taste.
4. Whisk until smooth and creamy.
5. Refrigerate for at least 30 minutes to let flavors meld.

Assemble the Salad:

1. In a large serving bowl, combine cooled pasta, sliced chicken, chopped romaine, cherry tomatoes, and red onion.
2. Pour about 3/4 of the dressing over the salad and toss to combine.
3. Add more dressing as needed to coat everything well.
4. Sprinkle with Parmesan cheese and croutons.
5. Toss gently one more time.

Serve:

1. Serve immediately, or refrigerate for up to 2 hours before serving.
2. Add avocado just before serving if using.
3. Garnish with extra Parmesan and freshly cracked black pepper.

Make-Ahead Tips:

• Pasta: Cook up to 2 days ahead and store covered in refrigerator
• Chicken: Can be grilled and sliced up to 2 days ahead
• Dressing: Makes 3 days ahead and actually improves in flavor
• Assembly: Assemble salad up to 4 hours ahead, but add croutons just before serving to keep them crispy

Storage:

• Store covered in refrigerator for up to 3 days
• Add extra dressing if needed after storage, as pasta absorbs dressing over time
• Keep croutons separate until serving if storing leftovers

Variations:

• Shrimp Caesar: Replace chicken with grilled or sautéed shrimp
• Vegetarian: Omit chicken and add grilled zucchini, bell peppers, or chickpeas
• Keto-Friendly: Replace pasta with cauliflower florets or zucchini noodles
• Lighter Version: Use Greek yogurt in place of some mayonnaise
• Extra Veggies: Add cucumber, bell peppers, or artichoke hearts

Pro Tips:

• Anchovy substitute: If you don’t like anchovies, add an extra 1/2 tsp Worcestershire sauce
• Pasta shape: Choose pasta with nooks and crannies to hold the dressing better
• Lettuce prep: Wash and thoroughly dry romaine to prevent watery salad
• Serving size: This makes a large batch perfect for potlucks or meal prep

Serves: 8-10 as a side, 6 as a main dish
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 20 minutes