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Chicken Caesar Pasta Salad

A delicious and satisfying salad featuring grilled chicken, homemade croutons, and a creamy dressing over pasta and romaine lettuce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Parmesan Croutons
  • 2 tablespoons olive oil Use high quality oil for best flavor.
  • 1 small clove garlic, grated Can use a larger clove if you prefer more garlic.
  • 2 cups bread, cut into 1/2 inch cubes Day-old bread works great.
  • 2 tablespoons parmigiano reggiano, grated Freshly grated is preferable.
  • to taste Salt and pepper Use sea salt for a fancier touch.
For the Chicken
  • 1 pound boneless and skinless chicken breasts or thighs, pounded thin Thighs add more flavor.
For the Dressing
  • 1/4 cup mayonnaise Can substitute with sour cream or plain yogurt.
  • 2 tablespoons buttermilk Regular milk can be used.
  • 1 clove garlic, grated
  • 1 fillet anchovy, chopped Optional.
  • 1 tablespoon lemon juice Can substitute with white wine vinegar.
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard Adds depth of flavor.
For the Salad
  • 8 ounces pasta Fusilli is preferred, but any pasta will work.
  • 6 cups romaine lettuce, sliced Kale can be used as a trendy alternative.
  • 1/4 cup parmigiano reggiano, grated, shredded or shaved More cheese is always better!

Method
 

Make the Croutons
  1. Mix olive oil and grated garlic clove, letting it sit for about 10 minutes to infuse.
  2. Strain the garlic from the oil and toss the bread cubes with the garlic oil, parmesan, salt, and pepper.
  3. Arrange the seasoned bread cubes in a single layer on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, stirring halfway through.
Grill the Chicken
  1. Season the chicken with salt and pepper, then grill or pan-fry over medium-high heat for 4-6 minutes per side until cooked through.
  2. Let the chicken rest for 5 minutes, then slice into bite-sized pieces.
Make the Dressing
  1. In a bowl, mix mayonnaise (or yogurt), buttermilk, garlic, anchovy (if using), lemon juice, Worcestershire sauce, and Dijon mustard.
Cook the Pasta
  1. Cook pasta according to package directions, then rinse in cold water until cooled.
Combine Everything
  1. In a large bowl, toss cooled pasta, sliced romaine, croutons, chicken, and dressing together.
  2. Sprinkle with additional parmesan cheese.

Notes

For added flavor, consider crumbling some cooked bacon or adding diced tomatoes or avocado. You can also use salmon, shrimp, or tofu instead of chicken.