Chicken Caesar Pasta Salad
A delicious blend of pasta, tender chicken, and fresh romaine, tossed in a creamy Caesar dressing for a satisfying meal.
Equipment
- Large Pot
- Mixing Bowls
- Whisk
- Skillet
Ingredients
- 2 tsp. Dijon mustard
- 2 Tbsp. fresh lemon juice
- 2 tsp. Worcestershire sauce
- ¾ cup mayonnaise
- 2 tsp. minced garlic
- 1 tsp. anchovy paste
- ⅓ cup finely grated Parmesan cheese
- ¼ tsp. black pepper to taste
- 8 oz. uncooked pasta (rotini or penne recommended)
- 2 hearts Romaine lettuce
- 2 cups shredded rotisserie chicken or chopped chicken breasts
- 1 cup croutons optional
- ¼ cup additional Parmesan cheese for garnishing
Instructions
- In a medium bowl, whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste. Stir in grated Parmesan cheese and black pepper. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain and transfer to a large serving bowl.
- While the pasta cooks, chop the Romaine hearts into 1-inch pieces.
- Once the pasta is ready, add the Romaine and shredded chicken to the bowl with the pasta.
- Pour the prepared dressing over the pasta mixture and toss gently to combine.
- If desired, add croutons for crunch and garnish with additional grated Parmesan cheese.
- Serve immediately or refrigerate until ready to serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Keep croutons separate until serving for the best texture.