Description
This Chicken Caesar Pasta Salad is a satisfying twist on a classic Caesar salad, combining tender slices of chicken, crispy bacon, crunchy homemade croutons, and perfectly cooked pasta with a rich, creamy Caesar dressing. Packed with protein and flavor, it is ideal for lunches, picnics, or make-ahead dinners. The homemade dressing, enhanced with anchovies and fresh Parmesan, adds a deliciously savory note while romaine lettuce keeps it fresh and crisp.
Ingredients
Units
Scale
For the Caesar Salad Dressing
- 1 cup (240g) full fat mayonnaise
- 1/2 cup (40g) freshly grated Parmesan cheese
- 2 anchovy fillets
- 1 lemon, juice only (approx 2 tbsp)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 small clove of garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Pasta Salad
- 12 oz (350g) penne or other shortcut pasta
- 2 chicken breasts (7–9 oz / 200-250g each)
- 6 slices of bacon
- 1 large head Romaine lettuce, chopped
- 1/4 cup (20g) shaved Parmesan (use a vegetable peeler)
For the Croutons
- 3.5 oz (100g) ciabatta, roughly torn into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Olive oil (1-2 tbsp, as needed)
- Pinch of salt, to taste
Chicken Seasoning
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Season the Chicken: Horizontally slice the chicken breasts through the centre to create four evenly sized pieces. Coat them with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Set aside while you prepare the other elements.
- Cook the Bacon and Chicken: Fry the bacon in a pan over low-medium heat until crisp. Remove the bacon, leaving the rendered fat in the pan. Increase the heat slightly to medium, add the chicken, and, if needed, drizzle a little olive oil. Fry for a few minutes on each side until golden on the outside and cooked through inside. Transfer the chicken to a plate and let it cool completely, then slice into thin strips just before assembling the salad.
- Prepare the Croutons: Add the torn ciabatta bread to a baking tray, drizzle with 1-2 tbsp olive oil, and sprinkle over a good pinch of salt. Toss the bread to coat evenly, then bake in a preheated oven at 180°C/350°F for about 12 minutes, or until deep golden and crispy. Allow to cool before using.
- Cook the Pasta: Cook the pasta in a pot of salted boiling water according to package instructions. Drain the pasta and rinse it under cool water until completely cold. Shake very well to remove as much excess water as possible.
- Make the Caesar Dressing: While the pasta is cooking, add mayonnaise, freshly grated Parmesan, anchovy fillets, Dijon mustard, Worcestershire sauce, garlic, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to a food processor. Blitz the mixture until smooth and fully blended.
- Assemble the Salad: In a large serving bowl, add the cooled pasta. Top with chopped romaine lettuce, crumbled bacon, sliced chicken, homemade croutons, and shaved Parmesan. Pour in all (or your preferred amount) of Caesar dressing. Toss everything together to coat evenly, then serve and enjoy immediately!
Notes
- For convenience, you can use store-bought Caesar dressing and croutons. Adjust the quantities to your preference.
- If using rotisserie chicken, substitute for cooked chicken breast (about 2 packed cups).
- For best texture, add the croutons and lettuce just before serving to keep them crisp.
- You can make the homemade dressing 3–4 days in advance and keep it refrigerated.
- To avoid a dry salad if making ahead, reserve some dressing and toss it through just before serving since pasta can absorb dressing as it rests.
- Anchovies are key to classic Caesar flavor but won’t make the dressing taste fishy. Opt for oil-packed anchovies found in most grocery stores.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 768
- Sugar: 2.96g
- Sodium: 1046mg
- Fat: 46.54g
- Saturated Fat: 7.067g
- Unsaturated Fat: 27.543g
- Trans Fat: 0.147g
- Carbohydrates: 59.43g
- Fiber: 9g
- Protein: 29.54g
- Cholesterol: 64mg
