Delicious Chicken Caesar Pasta Salad with grilled chicken, romaine, and creamy dressing.

Chicken Caesar Pasta Salad

BySavannah Brooks
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Why Make This Recipe

Chicken Caesar Pasta Salad is a delightful dish that combines the classic flavors of a Caesar salad with the satisfying feel of pasta. It’s perfect for lunches, picnics, or even a light dinner. This recipe is easy to make and great for using leftover chicken. It’s a tasty way to enjoy your greens and gives a filling meal that’s still fresh and light.

How to Make Chicken Caesar Pasta Salad

Ingredients:

  • 2 cups cooked pasta
  • 1 cup cooked chicken, diced or shredded
  • 1 cup romaine lettuce, chopped
  • 1/2 cup Caesar dressing
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup croutons
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine the cooked pasta, diced chicken, and chopped romaine lettuce.
  2. Drizzle with Caesar dressing and toss to coat evenly.
  3. Add grated Parmesan cheese and croutons, mixing gently.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving. Enjoy!

How to Serve Chicken Caesar Pasta Salad

Serve this salad cold as a main dish or a side dish. You can place it in a large bowl and let everyone serve themselves or portion it out onto individual plates. It pairs well with a light bread or a glass of iced tea. Garnish with extra Parmesan cheese or croutons for added flavor and crunch.

How to Store Chicken Caesar Pasta Salad

You can store Chicken Caesar Pasta Salad in an airtight container in the refrigerator. It is best to eat it within 2-3 days for optimal freshness. If you make a large batch, you might consider adding the dressing just before serving to keep the pasta and lettuce crisp.

Tips to Make Chicken Caesar Pasta Salad

  • Use whole wheat or gluten-free pasta for a healthier option.
  • For more flavor, add some cherry tomatoes or avocado.
  • If you have leftover rotisserie chicken, it’s perfect for this salad!
  • Be cautious with the dressing; add a little at a time until you reach your preferred taste.

Variation

Feel free to switch things up by using different proteins such as shrimp or turkey. You can also try different dressings or add extra veggies like cucumbers or bell peppers for added crunch and flavor.

FAQs

1. Can I make this salad ahead of time?
Yes, you can make it a few hours in advance. Just remember to keep the dressing separate until you’re ready to serve to keep everything fresh.

2. What type of pasta is best for this salad?
You can use any pasta you like, such as rotini, fusilli, or even penne. Just make sure it’s cooked al dente.

3. Can I add other ingredients?
Absolutely! You can add things like olives, bacon bits, or even grilled veggies to customize your pasta salad.

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Chicken Caesar Pasta Salad

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Paleo
Print Recipe

Description

A delightful dish that combines the classic flavors of a Caesar salad with the satisfying feel of pasta, perfect for lunches or light dinners.

Ingredients

  • 2 cups cooked pasta
  • 1 cup cooked chicken, diced or shredded
  • 1 cup romaine lettuce, chopped
  • 1/2 cup Caesar dressing
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup croutons
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the cooked pasta, diced chicken, and chopped romaine lettuce.
  2. Drizzle with Caesar dressing and toss to coat evenly.
  3. Add grated Parmesan cheese and croutons, mixing gently.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve cold as a main or side dish. Store in an airtight container for up to 2-3 days. Add dressing just before serving for crispness.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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