Chicken Caesar Pasta Salad
A refreshing and filling dish that combines the classic flavors of Caesar salad with hearty pasta, topped with grilled chicken and creamy dressing.
Ingredients
For the salad
- 1 pound boneless skinless chicken breasts
- 1 pound uncooked pasta (farfalle)
- 3 hearts Romaine lettuce, roughly chopped approximately 12 ounces
- 1.5 cups Caesar dressing
- Parmesan cheese for topping to taste
For the breadcrumbs
- 1 tablespoon butter
- 2 cloves garlic, pressed or minced
- 1/2 cup Panko breadcrumbs
- Fine sea salt and freshly ground black pepper to taste
Instructions
Preparation
- Bring a large pot of generously salted water to a boil over high heat.
- Melt the butter in a large sauté pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir frequently to avoid burning.
- Add Panko breadcrumbs along with a pinch of salt and pepper. Sauté for an additional 2-3 minutes until golden. Transfer breadcrumbs to a bowl and set aside.
- Season chicken breasts generously with salt and pepper on both sides. In the sauté pan, heat olive oil over medium-high heat until shimmering.
Cooking
- Add the chicken to the pan and cook for approximately 4-5 minutes per side until cooked through and no longer pink inside. Transfer cooked chicken to a cutting board to rest for 5-10 minutes, then slice into bite-sized pieces.
- Add pasta to the boiling salted water and cook until al dente. Once cooked, strain and rinse under cold water until chilled.
Combining
- In a large mixing bowl, combine cooked pasta, chopped romaine lettuce, sliced chicken, and Caesar dressing. Gently toss until evenly combined.
Serving
- Serve immediately, garnished with garlic breadcrumbs, Parmesan cheese, and additional black pepper.
- For a chilled version, refrigerate in a sealed container for up to 4 hours before serving.
Notes
Customize with cherry tomatoes, cucumbers, or croutons. Fresh herbs like parsley or basil add a burst of flavor. Chill before serving for best flavor.