Description
This Chicken Caesar Pasta Salad is a refreshing and hearty dish perfect for a quick lunch or dinner. Featuring whole wheat pasta, tender cooked chicken breast, crisp romaine lettuce, juicy cherry tomatoes, crunchy croutons, and freshly grated Parmesan cheese, all tossed in a homemade Caesar dressing. It’s a delicious twist on the classic Caesar salad with the added comfort of pasta.
Ingredients
Pasta and Protein
- 8 ounces whole wheat fusilli pasta (or your favorite pasta shape)
- 12 ounces cooked chicken breast, cut into bite-sized pieces
Vegetables and Cheese
- 1 romaine lettuce heart, chopped (about 8 ounces)
- 1 pint cherry or grape tomatoes, halved
- ⅓ cup freshly grated Parmesan cheese
Other
- ¾ cup croutons
- 1 batch Homemade Caesar Dressing
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the whole wheat fusilli pasta and cook according to the package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the chicken: Cook the chicken breast using your preferred method such as Instant Pot, slow cooker, or oven until fully cooked. Once cooked, cut the chicken into bite-sized pieces for easy mixing.
- Make the dressing: Prepare the homemade Caesar dressing if you don’t have it ready. This adds a fresh and flavorful base for the salad.
- Combine the salad ingredients: In a large serving bowl, add the cooled pasta, chopped chicken, chopped romaine lettuce, halved cherry tomatoes, croutons, and freshly grated Parmesan cheese.
- Toss with dressing and serve: Drizzle the homemade Caesar dressing over the salad ingredients and toss gently to combine everything evenly. Serve the salad chilled or at room temperature as preferred.
Notes
- You can substitute the whole wheat pasta with any pasta shape you prefer.
- Use rotisserie chicken for a quicker preparation.
- Croutons add a great crunch – you can also use toasted nuts or seeds as an alternative.
- For extra flavor, add freshly ground black pepper or a squeeze of lemon juice to the dressing.
- This salad is best eaten within 24 hours when stored in an airtight container in the refrigerator.
