Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad
Ingredients
For the Chicken
- 2 chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
For the Pasta
- 16 ounces pasta, such as rotini
- as needed cold water, for rinsing
For the Croutons
- 1 baguette
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad Assembly
- 1 head romaine lettuce, chopped
- 1/2 cup grated Parmesan cheese, additional, for assembly
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Rub the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 3 min
- 2
Heat 2 tablespoons of olive oil in a cast iron skillet or large pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through.
⏱️ 14 min
- 3
Remove the cooked chicken from the pan and place it on a cutting board. Let it rest for 5 minutes to allow the juices to redistribute, then dice the chicken into bite-sized cubes.
⏱️ 5 min
- 4
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add 16 ounces of pasta (such as rotini) and cook according to the package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it with cold water to stop the cooking process and prevent sticking.
⏱️ 10 min
- 5
To make the croutons, slice the baguette into 1/2-inch thick rounds, then dice the rounds into 1/2-inch cubes.
⏱️ 2 min
- 6
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced bread cubes to the skillet. Season with 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat. Cook, stirring frequently, until the croutons are golden brown and crispy, about 5-7 minutes.
⏱️ 7 min
- 7
Remove the croutons from the pan and spread them out on a plate or baking sheet to cool completely. This will help them stay crispy.
- 8
In a blender, combine 1/2 cup mayonnaise, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min
- 9
In a very large mixing bowl, combine the diced chicken, cooked and cooled pasta, prepared croutons, chopped romaine lettuce, and the additional 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 10
Pour the prepared Caesar dressing over the ingredients in the bowl.
⏱️ 1 min
- 11
Toss everything together gently but thoroughly until all the ingredients are well combined and coated with the dressing.
⏱️ 2 min
- 12
Serve the Chicken Caesar Pasta Salad immediately. Enjoy!
Kitchen Tools
Chicken Caesar Pasta Salad
For the Chicken
- 2 chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
For the Pasta
- 16 ounces pasta, such as rotini
- as needed cold water, for rinsing
For the Croutons
- 1 baguette
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad Assembly
- 1 head romaine lettuce, chopped
- 1/2 cup grated Parmesan cheese, additional, for assembly
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Rub the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 3 min - 2
Heat 2 tablespoons of olive oil in a cast iron skillet or large pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through.
⏱️ 14 min - 3
Remove the cooked chicken from the pan and place it on a cutting board. Let it rest for 5 minutes to allow the juices to redistribute, then dice the chicken into bite-sized cubes.
⏱️ 5 min - 4
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add 16 ounces of pasta (such as rotini) and cook according to the package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it with cold water to stop the cooking process and prevent sticking.
⏱️ 10 min - 5
To make the croutons, slice the baguette into 1/2-inch thick rounds, then dice the rounds into 1/2-inch cubes.
⏱️ 2 min - 6
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced bread cubes to the skillet. Season with 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat. Cook, stirring frequently, until the croutons are golden brown and crispy, about 5-7 minutes.
⏱️ 7 min - 7
Remove the croutons from the pan and spread them out on a plate or baking sheet to cool completely. This will help them stay crispy.
- 8
In a blender, combine 1/2 cup mayonnaise, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min - 9
In a very large mixing bowl, combine the diced chicken, cooked and cooled pasta, prepared croutons, chopped romaine lettuce, and the additional 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 10
Pour the prepared Caesar dressing over the ingredients in the bowl.
⏱️ 1 min - 11
Toss everything together gently but thoroughly until all the ingredients are well combined and coated with the dressing.
⏱️ 2 min - 12
Serve the Chicken Caesar Pasta Salad immediately. Enjoy!