🥗🍗 Chicken Caesar Pasta Salad
🧾 Ingredients (Serves 4)
🐔 For the Chicken:
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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1 tsp garlic powder
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½ tsp paprika
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Salt & pepper to taste
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Optional: a splash of lemon juice
🍝 For the Salad:
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8 oz (about 2½ cups) short pasta (penne, rotini, or bowtie work great)
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2 cups chopped romaine lettuce (or mixed greens)
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½ cup Caesar dressing (store-bought or homemade — recipe below)
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¼ cup grated or shaved Parmesan
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1 cup croutons
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Optional: 1 tbsp capers, chopped sun-dried tomatoes, or cherry tomatoes
👨🍳 Instructions:
1. Cook the Pasta:
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Boil pasta in salted water until al dente. Drain and rinse with cold water to cool.
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Toss with a drizzle of olive oil to prevent sticking.
2. Cook the Chicken:
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Season chicken with olive oil, garlic powder, paprika, salt, and pepper.
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Grill or pan-sear over medium heat 5–6 minutes per side until cooked through (internal temp: 165°F / 74°C).
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Let rest, then slice or cube.
3. Assemble the Salad:
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In a large bowl, combine cooled pasta, chopped romaine, sliced chicken, and Parmesan.
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Drizzle with Caesar dressing and toss to coat.
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Top with croutons right before serving (so they stay crunchy).
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Optional: finish with a squeeze of lemon or extra cracked black pepper.
🧄 Optional Homemade Caesar Dressing (Quick & Light):
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½ cup Greek yogurt or mayonnaise
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2 tbsp Parmesan, grated
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1–2 tsp Dijon mustard
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1–2 tsp lemon juice
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1 clove garlic, minced
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Salt & pepper to taste
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Optional: 1–2 tsp Worcestershire sauce or anchovy paste (for classic Caesar flavor)
Mix until smooth and creamy. Adjust seasoning to taste.
🥗 Make-Ahead Tip:
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Store salad and dressing separately if prepping in advance.
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Add lettuce and croutons just before serving to keep things fresh and crunchy.
Would you like a low-carb version (with no pasta), or a vegetarian spin using chickpeas or crispy tofu?