Description
A vibrant and healthy Kale Chicken Caesar Pasta Salad featuring tender pan-fried chicken, crispy oven-baked chickpeas, al dente fusilli pasta, fresh kale, and a creamy homemade Caesar dressing made with Greek yogurt and parmesan. Perfect for a nutritious lunch or light dinner, this salad combines bold flavors and textures in just 30 minutes.
Ingredients
Chicken and Chickpeas
- 3 boneless chicken breasts
- 2 tbsp olive oil (divided)
- 1 can chickpeas
- ½ tsp smoked paprika
- Sprinkle of chili flakes (optional)
- Salt & pepper (to taste)
Pasta and Greens
- 1 lb fusilli pasta
- 4 cups finely chopped kale
Dressing
- 8 oz parmesan cheese wedge (divided)
- 1½ cup plain Greek yogurt
- 3 small cloves of garlic
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tsp anchovy paste
- 1 lemon, juiced
Instructions
- Bake the Chickpeas: Preheat the oven to 400°F (200°C). Drain, rinse, and thoroughly dry one can of chickpeas. Spread them out on a parchment-lined baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon smoked paprika, salt, pepper, and optional chili flakes. Bake for 20 to 30 minutes until chickpeas are crispy, stirring halfway through for even cooking.
- Grill the Chicken: Butterfly and lightly pound 3 boneless chicken breasts until about ½ inch thick. Season both sides generously with salt. Heat 1 tablespoon olive oil in a pan over medium-high heat. Pan fry chicken breasts for 3 to 4 minutes per side until golden brown and cooked through. Remove and let cool, then dice into even pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound of fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
- Prepare the Kale: Finely chop 4 cups of kale and add to a large mixing bowl together with the cooled pasta and diced chicken.
- Make the Caesar Salad Dressing: In a food processor, grate half of an 8-ounce parmesan wedge until finely shredded. Add 1½ cups plain Greek yogurt, 3 small garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 teaspoons anchovy paste, and juice of 1 lemon. Pulse until smooth and well combined. Taste and adjust seasoning if needed.
- Assemble the Salad: Pour the dressing over the pasta, kale, and chicken mixture. Toss thoroughly to coat everything evenly. Shave the remaining parmesan over the top, garnish with crispy chickpeas, and finish with freshly cracked black pepper before serving.
Notes
- Drying the chickpeas well before baking is key to achieving maximum crispiness.
- Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy.
- Rinsing the pasta with cold water after boiling stops the cooking process and prevents clumping.
- Use fresh lemon juice for the best flavor in the dressing.
- Optional chili flakes add a nice subtle heat to the chickpeas but can be omitted for a milder dish.
- This salad can be served warm or chilled based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
