Description
Enjoy the perfect blend of classic Caesar salad and hearty pasta in this Chicken Caesar Pasta Salad! Featuring tender chicken, crispy bacon, fresh romaine, and a creamy Caesar dressing, this dish is a deliciously satisfying meal that’s great for meal prep or an easy weeknight dinner.
Ingredients
- 1.5 lbs chicken breasts or tenderloins, diced
- 2 tablespoons poultry seasoning (cajun, lemon pepper, etc.)
- 8 strips bacon, diced
- 1 lb short pasta (rotini, fusilli, bow tie)
- 12 oz romaine lettuce, chopped
- 1/2 cup garlic butter croutons, partially crushed
- 1/2 cup freshly shredded parmesan (plus more for topping)
Optional Homemade Caesar Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 small garlic cloves, chopped
- 2 tablespoons fresh squeezed lemon juice
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Caesar dressing
- 1/3 cup ranch dressing
- 1 teaspoon salad supreme seasoning
- 2 tablespoons olive oil
Instructions
- Sizzle & Sear
- Season diced chicken liberally with your choice of seasoning.
- In a skillet over medium-low heat, cook diced bacon until crispy. Remove and place on a paper towel-lined plate.
- Remove most of the bacon grease from the skillet, then add olive oil. Cook chicken for about 3-4 minutes per side until the internal temperature reaches 165°F.
- Boil & Cool
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente, following package instructions.
- Drain and rinse with cold water to prevent sticking.
- Toss & Assemble
- In a large bowl, combine cooled pasta, chicken, bacon, parmesan, salad supreme seasoning, and both dressings.
- If serving immediately, mix in romaine lettuce and croutons. If meal-prepping, store them separately to maintain crispness.
- Top with extra parmesan and seasoning before serving.
Notes
- Swap grilled shrimp or tofu for a delicious variation.
- For extra crunch, add toasted almonds or sunflower seeds.
- Store in the fridge for up to 3 days, keeping lettuce and croutons separate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop & Boiling
- Cuisine: American