Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad
Ingredients
For the Pasta
- 1 pound pasta
For the Salad Assembly
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup croutons
- 1/2 cup grated Parmesan cheese
- 1 cup Caesar dressing
Instructions
- 1
Drizzle the chicken breasts with 1 tablespoon of olive oil. Season both sides of the chicken breasts evenly with 1 teaspoon each of salt, pepper, garlic powder, onion powder, and smoked paprika.
⏱️ 3 min
- 2
Heat a grill or griddle over medium-high heat. Place the seasoned chicken breasts on the hot surface and cook for 6-8 minutes per side, or until evenly browned and cooked through (internal temperature reaches 165°F).
⏱️ 15 min
- 3
Once cooked, remove the chicken breasts from the grill/griddle and let them rest on a cutting board for 5 minutes. After resting, chop the chicken into bite-sized pieces.
⏱️ 7 min
- 4
While the chicken is cooking and resting, bring a large pot of salted water to a rolling boil.
⏱️ 5 min
- 5
Add 1 pound of pasta to the boiling water and cook according to package directions until al dente. This usually takes 8-10 minutes.
⏱️ 10 min
- 6
Drain the cooked pasta thoroughly and rinse it with cold water to cool it down and prevent it from sticking together. Set aside.
⏱️ 2 min
- 7
In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 3 min
- 8
Add the cooled cooked pasta and the chopped cooked chicken to the bowl with the vegetables.
⏱️ 1 min
- 9
Sprinkle 1 cup of croutons and 1/2 cup of grated Parmesan cheese into the bowl.
⏱️ 1 min
- 10
Pour 1 cup of Caesar dressing over all the ingredients. Toss everything gently until well combined and all components are coated with the dressing.
⏱️ 3 min
- 11
Serve the Chicken Caesar Pasta Salad immediately or chill for later enjoyment.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Caesar Pasta Salad
For the Pasta
- 1 pound pasta
For the Salad Assembly
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup croutons
- 1/2 cup grated Parmesan cheese
- 1 cup Caesar dressing
Instructions
- 1
Drizzle the chicken breasts with 1 tablespoon of olive oil. Season both sides of the chicken breasts evenly with 1 teaspoon each of salt, pepper, garlic powder, onion powder, and smoked paprika.
⏱️ 3 min - 2
Heat a grill or griddle over medium-high heat. Place the seasoned chicken breasts on the hot surface and cook for 6-8 minutes per side, or until evenly browned and cooked through (internal temperature reaches 165°F).
⏱️ 15 min - 3
Once cooked, remove the chicken breasts from the grill/griddle and let them rest on a cutting board for 5 minutes. After resting, chop the chicken into bite-sized pieces.
⏱️ 7 min - 4
While the chicken is cooking and resting, bring a large pot of salted water to a rolling boil.
⏱️ 5 min - 5
Add 1 pound of pasta to the boiling water and cook according to package directions until al dente. This usually takes 8-10 minutes.
⏱️ 10 min - 6
Drain the cooked pasta thoroughly and rinse it with cold water to cool it down and prevent it from sticking together. Set aside.
⏱️ 2 min - 7
In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 3 min - 8
Add the cooled cooked pasta and the chopped cooked chicken to the bowl with the vegetables.
⏱️ 1 min - 9
Sprinkle 1 cup of croutons and 1/2 cup of grated Parmesan cheese into the bowl.
⏱️ 1 min - 10
Pour 1 cup of Caesar dressing over all the ingredients. Toss everything gently until well combined and all components are coated with the dressing.
⏱️ 3 min - 11
Serve the Chicken Caesar Pasta Salad immediately or chill for later enjoyment.