Chicken Caesar Pasta Salad
A delightful combination of Caesar salad with pasta, juicy chicken, and creamy dressing, perfect for summer barbecues or busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts about 3-4 breasts
- 8 oz fusilli or rotini pasta any short pasta can be used
- 4 cups romaine lettuce, chopped
- ½ cup grated Parmesan cheese freshly grated for best flavor
- ½ cup Caesar dressing store-bought or homemade
- 2 tbsp freshly squeezed lemon juice adds brightness to the dish
- ¼ tsp black pepper to taste
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add the fusilli or rotini pasta and cook for 8 to 10 minutes until al dente.
- Drain the pasta and rinse it under cold water to stop cooking and cool it down.
Cooking the Chicken
- Season the boneless, skinless chicken breasts with salt and pepper.
- Heat a skillet over medium heat and optionally add oil.
- Cook the seasoned chicken for 6 to 7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet, let it rest then slice it into bite-sized pieces.
Preparing the Dressing
- In a small bowl, combine Caesar dressing, lemon juice, and black pepper. Mix well.
Combining the Salad
- In a large mixing bowl, combine cooled, cooked pasta, sliced chicken, romaine lettuce, and grated Parmesan cheese.
- Drizzle the Caesar dressing mixture over the salad and gently toss until everything is evenly coated.
Serving
- Serve immediately or let it chill to meld flavors.
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Notes
For best flavor, serve within a few hours of preparation. If making ahead, store dressing separately to maintain freshness.