Introduction
Chicken Caesar Pasta Salad is a delicious and satisfying dish that combines the classic flavors of Caesar salad with the heartiness of pasta. This recipe is perfect for a light lunch, a potluck, or even a family dinner. With tender chicken, fresh romaine, and a creamy, tangy dressing, it’s sure to be a hit with everyone!
Detailed Ingredients with measures
8 oz. cavatappi pasta (or other curly pasta)
1 head romaine lettuce or 2 hearts (about 6–8 cups sliced)
Grated parmesan cheese for serving (shred yourself with microplane zester)
1 lb. chicken breast tenders
1/2 tsp. sea salt
1/8 tsp. black pepper
2 Tbsp. butter
3/4 cup panko bread crumbs
1 clove of garlic
1 Tbsp. anchovy paste
1 egg yolk
4 Tbsp. lemon juice (about 1 lemon, okay if it’s less)
1 tsp. dijon mustard
2 Tbsp. olive oil
2 Tbsp. canola oil
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 4-6
Instructions
1. Cook the pasta in salted boiling water according to the package directions until al dente. Drain and rinse with cold water. Drizzle with a bit of olive oil to prevent sticking.
2. For the dressing, grate the garlic using a microplane zester into a medium bowl or jar. Add the egg yolk, lemon juice, dijon mustard, and salt. Whisk together, then slowly whisk in the olive oil and canola oil until fully emulsified. If using a jar, shake until combined.
3. To make the breadcrumbs, melt butter in a small nonstick skillet over medium-low heat. Add the panko bread crumbs and stir frequently until they turn golden brown. Remove from heat and transfer to a bowl immediately to stop the cooking process.
4. Preheat the grill to medium-high heat. Drizzle the chicken with olive oil and season with sea salt and black pepper. Grill the chicken for about 4-5 minutes on each side, or until cooked through and the internal temperature reaches 165 degrees F. Let it rest before dicing it into small pieces.
5. While the chicken is grilling, thinly slice the romaine lettuce. In a large serving bowl, combine the cooked pasta, diced chicken, and lettuce. Drizzle with the prepared dressing and toss everything together.
6. Top the salad with grated parmesan cheese, crispy breadcrumbs, and a sprinkle of flaky sea salt and black pepper to taste. Serve immediately and enjoy!
Detailed Directions and Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 oz. of cavatappi pasta (or other curly pasta) and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water. Drizzle a little olive oil over the pasta to prevent it from sticking together.
Step 2: Make the Dressing
Using a microplane zester, grate 1 clove of garlic into a medium bowl or jar. Add 1 egg yolk, 4 Tbsp. of lemon juice, 1 tsp. of dijon mustard, and 1/2 tsp. of sea salt to the bowl. Whisk these ingredients together. Gradually whisk in 2 Tbsp. of olive oil and 2 Tbsp. of canola oil until the mixture is well emulsified. If using a jar, you can shake it to combine the ingredients.
Step 3: Prepare the Breadcrumbs
In a small nonstick skillet, melt 2 Tbsp. of butter over medium-low heat. Add 3/4 cup of panko bread crumbs to the skillet. Stir frequently as they cook until they turn golden brown. Remove the skillet from heat and immediately transfer the breadcrumbs to a bowl to stop further cooking.
Step 4: Grill the Chicken
Preheat the grill to medium-high heat. Drizzle 1 lb. of chicken breast tenders with olive oil and season with 1/2 tsp. of sea salt and 1/8 tsp. of black pepper. Grill the chicken for about 4-5 minutes on each side, or until fully cooked and the internal temperature reaches 165 degrees F. Once cooked, let the chicken rest for a few minutes before dicing it into small pieces.
Step 5: Assemble the Salad
While the chicken is grilling, thinly slice the romaine lettuce (using 1 head or 2 hearts to yield about 6–8 cups). In a large serving bowl, combine the cooked pasta, diced chicken, and sliced romaine lettuce. Drizzle the salad with the dressing and toss everything together until evenly coated.
Step 6: Serve the Salad
Top the salad with freshly grated Parmesan cheese, crispy breadcrumbs, and add flaky sea salt and black pepper to taste. Serve immediately for the best flavor and texture.
Notes
Serving Suggestions
This salad can be served warm or cold, making it versatile for any occasion.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It is best to keep the dressing separate until ready to serve to maintain freshness.
Ingredient Substitutions
If you prefer, you can substitute chicken tenders with grilled chicken breast or even rotisserie chicken for a quicker option. The anchovy paste can be omitted if desired, though it adds a depth of flavor typical of Caesar dressing.
Cook techniques
Cooking Pasta
Cook cavatappi pasta (or any other curly pasta) in salted boiling water until al dente for optimal texture. After cooking, drain and rinse with cold water to stop the cooking process and prevent sticking.
Making Dressing
Grate garlic using a microplane zester to achieve a fine texture. Combine garlic, egg yolk, lemon juice, dijon mustard, and sea salt in a bowl. Gradually whisk in olive oil and canola oil until the mixture is fully emulsified, ensuring a smooth and creamy dressing.
Preparing Breadcrumbs
Melt butter in a small nonstick skillet over medium-low heat. Add panko bread crumbs and stir frequently. Cook until they are golden brown, then immediately transfer them to a bowl to prevent further cooking.
Grilling Chicken
Preheat the grill to medium-high heat for even cooking. Drizzle chicken breast tenders with olive oil and season with sea salt and black pepper. Grill for 4-5 minutes on each side until cooked through, reaching an internal temperature of 165 degrees F. Allow the chicken to rest before dicing into small pieces.
Assembling the Salad
Thinly slice the romaine lettuce while the chicken is grilling. In a large serving bowl, combine the cooked pasta, diced chicken, and sliced lettuce. Drizzle with the homemade dressing and gently toss to combine. Finish by topping with grated Parmesan cheese and crispy breadcrumbs.
FAQ
Can I use a different type of pasta?
Yes, you can use any curly pasta or your preferred shape; however, the cooking time may vary.
Is it necessary to use anchovy paste?
While anchovy paste adds a distinct flavor to the dressing, it can be omitted or substituted with additional Worcestershire sauce for a similar umami effect.
Can I use pre-cooked chicken?
Yes, pre-cooked chicken can be used to save time. Just ensure it is heated through before combining it with the salad.
How can I make this salad vegetarian?
To make the salad vegetarian, omit the chicken and substitute the anchovy paste with an extra teaspoon of Dijon mustard or vegetable broth for added flavor.
What can I use instead of panko bread crumbs?
You can use regular bread crumbs or crushed crackers as a substitute, although they may yield a different texture.
Conclusion
This Chicken Caesar Pasta Salad is a delicious and satisfying dish that combines the hearty flavors of grilled chicken with the crispness of romaine lettuce and the rich, tangy dressing. The cavatappi pasta adds a delightful twist, making this salad perfect for a light lunch or a hearty dinner. Enjoy the balance of textures and flavors, topped with golden breadcrumbs for that extra crunch.
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