Description
This Chicken Caesar Pasta Salad combines the classic flavors of Caesar dressing with hearty penne pasta, tender grilled chicken, crisp romaine lettuce, juicy grape tomatoes, and crunchy croutons. The creamy anchovy-laden dressing brings a rich, tangy depth that perfectly complements the fresh ingredients, making it a satisfying and refreshing dish ideal for lunch, dinner, or gatherings.
Ingredients
Dressing
- 5 anchovy fillets, canned in oil (drained)
- 3/4 cup mayonnaise
- 3 Tbsp fresh lemon juice
- 1/4 cup finely grated Parmesan cheese
- 1 1/2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 1/2 tsp minced garlic
- Salt and black pepper, to taste
Main Salad
- 10 oz. dry penne pasta
- 4 cups slightly packed chopped romaine lettuce (preferably romaine hearts or the center portion)
- 1 lb boneless skinless chicken breasts
- 1 pint grape tomatoes, halved
- 3/4 cup finely shredded Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 2 cups croutons
- 1/2 cup reserved pasta water, to thin dressing as needed
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and spread it out on an 18 by 13-inch rimmed baking sheet that has been sprayed with non-stick cooking spray or lined with parchment paper. Allow the pasta to cool completely to prevent the salad from becoming soggy.
- Make the Dressing: Mince the drained anchovy fillets finely and place them in a medium mixing bowl. Mash them into a paste using the back of a spoon. Add mayonnaise, fresh lemon juice, finely grated Parmesan cheese, Dijon mustard, Worcestershire sauce, minced garlic, and salt and black pepper to taste. Whisk all ingredients together thoroughly until smooth. Chill the dressing in the refrigerator until ready to use, allowing the flavors to meld.
- Cook the Chicken: While the pasta is cooling, season the boneless skinless chicken breasts with salt and pepper. Grill or pan-cook over medium heat until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 6-7 minutes per side depending on thickness. Let the chicken rest for a few minutes, then slice or cube into bite-sized pieces.
- Toss the Salad and Dressing: In a large salad bowl, combine the cooled pasta, chopped romaine lettuce, cooked chicken pieces, halved grape tomatoes, and chopped fresh parsley. Pour the chilled Caesar dressing over the top and toss everything gently but thoroughly to evenly coat all ingredients. If the dressing is too thick, add reserved pasta water gradually to thin it out to desired consistency.
- Add Final Touches: Sprinkle the shredded Parmesan cheese and croutons over the salad. Give the salad a few gentle tosses to incorporate these ingredients without crushing the croutons, preserving their crunch.
Notes
- To save time, use rotisserie chicken or leftover cooked chicken if preferred.
- For extra flavor, grill the chicken with a light brush of olive oil and a sprinkle of garlic powder and black pepper.
- Make sure the pasta is completely cooled before adding to the salad to keep the lettuce crisp and avoid wilting.
- Adjust salt cautiously as the anchovies, Parmesan, and Worcestershire sauce add saltiness to the dressing.
- This salad is best served chilled or at room temperature and can be made a few hours ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
