Description
A delightful Chicken Caesar Pasta Salad featuring grilled chicken, al dente pasta, fresh romaine lettuce, and a creamy Caesar dressing.
Ingredients
Scale
- 12 oz (340 g) short pasta (penne, fusilli, or farfalle), cooked al dente and cooled
- 3 cups romaine lettuce, coarsely chopped and spun dry
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), salted and patted dry
- 3 tbsp extra-virgin olive oil
- 1 large garlic clove, grated
- 2 tsp anchovy paste (or 2 anchovy fillets, mashed)
- 2 tbsp fresh lemon juice and 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/3 cup finely grated Parmesan, plus extra for shaving
- 3 tbsp mayonnaise or 1 egg yolk
- 1 cup croutons (preferably garlic or sourdough)
- Freshly cracked black pepper and flaky sea salt
- 2 tbsp fresh parsley, finely chopped
Instructions
- Boil pasta in well-salted water until just al dente. Drain, rinse under cold water, and toss with 1 tsp olive oil.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken breasts and sear for 3-4 minutes per side until golden-brown. Let rest and slice into ribbons.
- In a bowl, whisk together garlic, anchovy paste, lemon juice, Dijon, and mayo (or egg yolk) until smooth. Gradually add olive oil to form a glossy emulsion, then stir in Parmesan.
- In a large bowl, combine pasta and romaine, adding two-thirds of the dressing and tossing to coat. Add sliced chicken and toss gently.
- Scatter croutons and shaved Parmesan on top, sprinkle with parsley, and finish with black pepper and lemon drizzle.
Notes
For an interesting contrast, use very cold romaine and warm pasta. Store in an airtight container for up to 2 days, keeping croutons separate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg