Chicken Caesar Pasta Salad Recipe
Chicken Caesar Pasta Salad
This pasta salad is perfect for a fresh dinner, a potluck or even a packed lunch.
Serves: 6Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy
Serves: 6
Ingredients
- 1 pound boneless skinless chicken breasts, split in half horizontally
- 1 cup Caesar dressing, divided
- 3⁄4 tsp. salt, divided
- 1⁄2 tsp. ground black pepper
- 4 oz. ciabatta or baguette, torn into small pieces
- 3 tbsp. butter, melted
- 1 clove garlic, finely grated
- 1 pound short pasta like rotini or penne
- 1 tbsp. olive oil
- 12 oz. romaine hearts, chopped
- 3⁄4 cup shaved parmesan cheese
Directions
- Heat oven to 400°F.
- Coat chicken breasts with ¼ cup Caesar dressing, ½ teaspoon salt and ½ teaspoon pepper. Marinate at room temperature for 30 minutes or refrigerate for up to 12 hours.
- To make the croutons, toss bread pieces with butter, garlic and remaining ¼ teaspoon salt on a baking sheet; spread into a single layer.
- Bake 14-18 minutes, tossing halfway, or until golden brown. Allow to cool.
- Meanwhile, cook pasta according to package directions for al dente. Drain and rinse with cool water. Refrigerate until ready to use.
- Heat oil a large skillet over medium heat. Add chicken breasts. Cook 8-10 minutes, turning once, until golden brown or internal temperature reaches 165°F. Allow to cool.
- To make the salad, cut or shred chicken into bite size pieces. In a large bowl toss together romaine, chicken, pasta and remaining ¾ cup of Caesar dressing.
- Top with croutons and parmesan cheese.
- Refrigerate leftovers.
Serves: 6
Ingredients
- 1 pound boneless skinless chicken breasts, split in half horizontally
- 1 cup Caesar dressing, divided
- 3⁄4 tsp. salt, divided
- 1⁄2 tsp. ground black pepper
- 4 oz. ciabatta or baguette, torn into small pieces
- 3 tbsp. butter, melted
- 1 clove garlic, finely grated
- 1 pound short pasta like rotini or penne
- 1 tbsp. olive oil
- 12 oz. romaine hearts, chopped
- 3⁄4 cup shaved parmesan cheese
Directions
- Heat oven to 400°F.
- Coat chicken breasts with ¼ cup Caesar dressing, ½ teaspoon salt and ½ teaspoon pepper. Marinate at room temperature for 30 minutes or refrigerate for up to 12 hours.
- To make the croutons, toss bread pieces with butter, garlic and remaining ¼ teaspoon salt on a baking sheet; spread into a single layer.
- Bake 14-18 minutes, tossing halfway, or until golden brown. Allow to cool.
- Meanwhile, cook pasta according to package directions for al dente. Drain and rinse with cool water. Refrigerate until ready to use.
- Heat oil a large skillet over medium heat. Add chicken breasts. Cook 8-10 minutes, turning once, until golden brown or internal temperature reaches 165°F. Allow to cool.
- To make the salad, cut or shred chicken into bite size pieces. In a large bowl toss together romaine, chicken, pasta and remaining ¾ cup of Caesar dressing.
- Top with croutons and parmesan cheese.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Calories | 620 |
| Total Fat | 37g |
| Saturated Fat | 10g |
| Cholesterol | 95mg |
| Sodium | 1090mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 29g |