Chicken Caesar Pasta Salad
A delightful and easy-to-make dish that combines the comforting flavors of a classic Caesar salad with heartiness of pasta. Perfect for busy weeknights.
Ingredients
For the salad
- 8 oz cavatappi pasta (or other curly pasta)
- 1 head romaine lettuce or 2 hearts (about 6-8 cups sliced)
- 1 lb chicken breast tenders
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 3/4 cup panko bread crumbs
- 1 clove of garlic grated
- 4 Tbsp lemon juice about 1 lemon, ok if it’s less
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil
- 2 Tbsp canola oil
- 2 Tbsp butter for making breadcrumbs
- 1 Tbsp anchovy paste
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Once cooked, drain it, rinse with cold water, and drizzle with a little olive oil to prevent sticking.
Make the dressing
- Grate the garlic into a medium bowl or jar. Add the egg yolk, lemon juice, Dijon mustard, and sea salt. Whisk together until combined, then slowly drizzle in the olive oil and canola oil, whisking until emulsified.
Make breadcrumbs
- Melt the butter in a small nonstick skillet over medium-low heat. Add the panko bread crumbs and stir frequently, cooking until golden brown. Remove from the heat and transfer to a bowl immediately to stop the cooking process.
Grill the chicken
- Preheat your grill to medium-high heat. Drizzle the chicken with olive oil and season with salt and pepper. Grill for about 4-5 minutes per side or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Allow it to rest before dicing into small pieces.
Prepare the salad
- While the chicken is grilling, thinly slice the romaine lettuce. In a large serving bowl, combine the cooked pasta, chicken, and lettuce. Drizzle the dressing over the top and toss everything together until well combined.
Finish your dish
- Top your pasta salad with grated Parmesan cheese, crispy breadcrumbs, and sprinkle with flaky sea salt and black pepper to taste.
Notes
Store any leftovers in an airtight container in the fridge for about 3-4 days. To avoid soggy pasta, keep the dressing separate until you’re ready to eat. For reheating, use a low oven temperature to maintain the crunch of the breadcrumbs.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 60gProtein: 38gFat: 28gSaturated Fat: 10gSodium: 1000mgFiber: 4gSugar: 2g
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