Chicken Caesar Pasta Salad with Homemade Dressing
This salad isn't just for summer BBQs or potlucks (although it does totally steal the show there). It’s also perfect for weeknight dinners when you want something quick and crowd-pleasing or for meal prepping lunches that won’t bore you halfway through the week.
Equipment
- Large mixing bowl
- Medium pot
- Colander
- Cutting Board & Knife
- Measuring Cups & Spoons
- Salad tongs or big spoon
- Mason jar or whisk + small bowl
Ingredients
For the Salad:
- 3 cups cooked pasta penne, rotini, or bowties work great
- 2 cups cooked chicken breast shredded or chopped
- 2 cups chopped romaine lettuce
- 1/2 cup grated Parmesan cheese
- 1 cup croutons
- 1/2 cup cherry tomatoes halved (optional)
For the Caesar Dressing (if homemade):
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 –2 garlic cloves minced
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- Water or milk to thin as needed
Or use 3/4 cup store-bought Caesar dressing if preferred
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta and cook according to package instructions until al dente (firm to the bite).
- Drain using a colander and rinse briefly under cool water to stop the cooking process and prevent sticking.
- Pro Tip: Don’t overcook the pasta—it should hold its shape when tossed with dressing.
Step 2: Prep the Chicken and Other Ingredients
- If using rotisserie chicken, shred or chop it into bite-sized pieces.
- Wash and chop the romaine lettuce into small, salad-friendly pieces.
- Halve the cherry tomatoes, if using.
- Grate fresh Parmesan cheese and set it aside.
- Crush croutons slightly if you prefer smaller bites (optional).
- Pro Tip: Keep all chopped ingredients roughly the same size for even distribution and better texture.
Step 3: Make the Caesar Dressing (if homemade)
- In a small bowl or mason jar, combine: mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper.
- Whisk everything until smooth and creamy.
- Add a splash of water or milk to thin it out slightly if needed, depending on your desired consistency.
- Pro Tip: Whisk continuously to prevent garlic or cheese clumps and to get that super silky texture.
Step 4: Assemble the Salad
- In a large mixing bowl, add the cooled pasta, chopped chicken, and romaine lettuce.
- Drizzle about two-thirds of the Caesar dressing over the top.
- Gently toss with tongs or a large spoon until everything is well coated.
- Add Parmesan cheese and cherry tomatoes (if using), then toss again.
- Taste and add more dressing if needed.
- Pro Tip: Add croutons last, right before serving, so they stay crisp and crunchy.
Step 5: Serve and Enjoy
- Transfer to a serving bowl or individual plates.
- Sprinkle extra Parmesan on top if you like.
- Garnish with cracked black pepper or a squeeze of lemon for a fresh touch.
- Serve immediately, or chill for 20–30 minutes if you like it cold.
- Pro Tip: If making ahead, keep the lettuce and croutons separate and mix them in just before serving to keep the textures fresh.
Notes
Nutritional Value (Approximate Per Serving):
- Calories: 420–480 kcal
- Protein: 28–32g
- Carbohydrates: 30–35g
- Fat: 20–25g
- Fiber: 2–4g
- Sodium: 600–800mg