Chicken Caesar Pasta Salad
sandravalvassori.com
If you only make one pasta salad this summer, let it be this Chicken Caesar Pasta Salad. It has everything you love about a classic Caesar salad — crisp romaine, homemade crunchy croutons, creamy homemade dressing, and plenty of Parmesan — but made into a complete meal with the addition of pasta and irresistibly juicy chicken. The pasta is divine tossed with the thick, lush Caesar dressing which also doubles as a marinade for the chicken, creating flavorful, tender bites with a crispy, savory coating. Best of all, the components can be prepared in advance and assembled at the last minute, making it perfect for summer gatherings and potlucks.
Servings: 4 as a main
Ingredients
For the Croutons
- 4 cups cubed or torn bread (from a loaf or baguette)
- 1-2 tablespoons extra-virgin olive oil
- Sea salt, for sprinkling
For the Pasta Salad
- 10 ounces short-cut pasta, such as Fusilli, farfalle, little shells, orecchiette, gemelli, cavatappi
- olive oil, for drizzling cooked pasta
- 6-8 cups chopped romaine lettuce, (1 large head)
- 1/2 cup grated or shaved Parmigiano Reggiano cheese
For the Chicken
- 2 boneless, skinless chicken breasts, butterflied and halved to create thinner pieces
- kosher salt and ground black pepper
- olive oil, for cooking
For the Caesar Dressing
- 2/3 cups mayonnaise
- 4 tablespoons fresh lemon juice (from about 1 1/2 lemons)
- 3 teaspoons Dijon mustard
- 2 oil-packed anchovies, finely chopped into a paste (or 1 teaspoon anchovy paste)
- 2 garlic cloves, grated or finely minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup freshly grated Parmigiano Reggiano cheese (about 2 ½ ounces)
Instructions
- Make the Croutons: Preheat the oven to 375ºF and line a baking sheet with parchment paper. Place the bread cubes on the baking sheet and drizzle with olive oil; toss to coat evenly. Spread into an even layer and bake for 12 to 18 minutes, or until golden brown and crisp. Remove from the oven and sprinkle with a few pinches of sea salt. Set aside to cool.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 1 minute longer than the package directions. Drain, then transfer the pasta to a tray or sheet pan. Drizzle with a little olive oil and toss to coat. Spread into a single layer to cool more quickly.
- Make the Dressing: To a medium bowl, add the mayonnaise, lemon juice, Dijon mustard, anchovies, garlic, Worcestershire sauce, salt, and pepper. Whisk until smooth and evenly combined. (Alternatively, use a food processor or immersion blender.) While whisking, slowly drizzle in the olive oil until emulsified. Fold in the Parmigiano Reggiano. Taste and adjust seasoning with more salt and pepper, if needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.
- Add marinade the chicken: Pat the chicken dry and place in a bowl. Season both sides with salt and pepper, then add 1/4 cup of the Caesar dressing and toss to coat evenly.
- Cook the chicken: Heat a large skillet over medium-high heat and add a drizzle of olive oil (just enough to thinly coat the bottom of the pan). Cook the chicken until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 to 10 minutes before slicing into 1/2-inch-thick pieces. (Instructions for grilling are provided in the recipe notes below.)
- Assemble the salad: Add the romaine lettuce and cooled pasta to a large bowl and drizzle with about half of the dressing; toss to combine. Top with the croutons, chicken, Parmesan cheese, and additional dressing, as desired. Serve immediately and enjoy!
Notes
Grilling Instructions: Heat the grill to high. Grill the chicken 3-4 minutes on each side, or until cooked through. Tip: If the chicken is sticking to the grates, let it cook a little longer until it releases naturally from the grill.
Take some short cuts: This salad is extra delicious because everything is made from scratch. However, for busy weeknights, feel free to take some shortcuts. Use rotisserie chicken, store-bought dressing, and/or store-bought croutons.
Make Ahead: The dressing can be made up to 2 days in advance and stored in the refrigerator. Make the croutons and store in an airtight container at room temperature up to 3 days in advance. I prefer to make the chicken the day I'm serving the salad but you can marinate it and store in the refrigerator up to 24 hours in advance. Once assembled, the salad is best eaten within a few hours.
To store leftovers: If not dressed too aggressively, the salad will make great leftovers. Store, tightly covered, in the refrigerator for up to 3 days. If possible, store any leftover croutons separately at room temperature so they don’t get soggy. To help rehydrate the pasta, add a drizzle of extra-virgin olive oil and few tablespoons of fresh lemon juice.