Chicken Caesar Pasta Salad Recipe (Creamy, Fresh & Easy Meal)

Looking for a fun and healthy twist on the classic Caesar salad? This Chicken Caesar Pasta Salad is packed with flavor, protein, and plenty of veggies! The roasted chicken, creamy dressing, and crunchy romaine lettuce make it the perfect dish for lunch, dinner, or meal prep. It’s easy to make and delicious enough to keep you coming back for more. Let’s get started!

Method

Start by preparing the chicken. Begin by cutting the chicken thighs into smaller pieces if you prefer. Drizzle 1 tablespoon of olive oil over the chicken and season with 1 tablespoon smoked paprika, 1 teaspoon oregano, 1 teaspoon onion powder, and 1/2 teaspoon chili flakes. Squeeze the juice of 1 lemon over the chicken, and mix everything well so the seasoning is evenly distributed. Next, place the seasoned chicken on a baking sheet lined with parchment paper and roast in the oven at 425°F for 36 minutes. The chicken should be golden, fully cooked through, and tender. Once roasted, remove the chicken from the oven and dice it into small cubes.

While the chicken is roasting, it’s time to make the dressing. In a mixing bowl, combine 3 tablespoons avocado oil mayo, 3 tablespoons thick Greek yogurt, 1 tablespoon Dijon mustard, 1.5 tablespoons apple cider vinegar, and the juice of 1 lemon. Add 1 finely minced garlic clove and 3 finely diced anchovy filets (if you’re using them for extra flavor). Season with salt and freshly cracked pepper to taste. Mix everything thoroughly until smooth. Stir in 1/4 cup shredded Parmesan cheese and taste the dressing. If it’s too thick, you can thin it out with a little extra lemon juice or water, adjusting it to your desired consistency.

While the chicken and dressing are being prepared, chop the romaine lettuce into fine pieces and set it aside. This will add the necessary crunch to the salad once everything is assembled.

Next, cook the pasta. Bring a pot of water to a boil and cook 6 oz of pasta according to the package instructions. I used high-protein, low-carb pasta, but feel free to use any pasta you prefer. Once the pasta is cooked, drain it and rinse under cold water to cool it down quickly. This will prevent it from heating the other ingredients when the salad is assembled.Now that all the components are ready, it’s time to assemble the salad. Start by placing the cooked diced chicken at the base of a large jar or salad bowl. Then, add the chopped romaine lettuce, followed by the cooled pasta. Drizzle the creamy Caesar dressing over the salad, ensuring that all the ingredients are well coated. To finish it off, sprinkle more shredded Parmesan cheese on top to your liking.

Necessary Tools

• Baking sheet (for roasting the chicken)
• Knife (for chopping the lettuce, garlic, and dicing the chicken)
• Mixing bowls (for the dressing and assembling the salad)
• Spoon or spatula (for mixing the dressing)
• Pot (for boiling pasta)
• Parchment paper (optional for easy cleanup)
• Serving dish or jar (for assembling and serving)

Chicken Caesar Pasta Salad

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

36

minutes

Total time

46

minutes

Ingredients

• For the Chicken

• 1 lb chicken thighs

• 1 tbsp olive oil

• Juice of 1 lemon

• 1 tbsp smoked paprika

• 1 tsp oregano

• 1 tsp onion powder

• 1/2 tsp chili flakes

• For the Dressing

• 3 tbsp avocado oil mayo

• 3 tbsp plain Greek yogurt (thick)

• 1 tbsp Dijon mustard

• 1.5 tbsp apple cider vinegar

• Juice of 1 lemon

• 1 garlic clove, finely minced

• 3 finely diced anchovy filets (optional)

• Salt and freshly cracked pepper to taste

• 1/4 cup shredded Parmesan cheese

• For the Salad

• 2 romaine lettuce hearts, finely chopped

• 6 oz pasta (I used Kaizen high-protein low-carb pasta, but you can use your favorite pasta)

Directions

• Prepare the Chicken: Start by cutting the chicken thighs into smaller pieces if desired. Drizzle 1 tbsp olive oil over the chicken and season with 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and 1/2 tsp chili flakes. Squeeze the juice of 1 lemon over the chicken and mix everything well so the seasoning is evenly distributed. Place the chicken on a baking sheet lined with parchment paper and roast at 425°F for 36 minutes. The chicken should be golden and cooked through. Once done, remove from the oven and dice into cubes.
• Make the Dressing: While the chicken is roasting, prepare the dressing. In a mixing bowl, combine 3 tbsp avocado oil mayo, 3 tbsp thick Greek yogurt, 1 tbsp Dijon mustard, 1.5 tbsp apple cider vinegar, and the juice of 1 lemon. Add the finely minced garlic and anchovies (optional). Season with salt and freshly cracked pepper to taste, then stir everything well until the dressing is smooth. Add 1/4 cup shredded Parmesan cheese and mix again. Taste the dressing and adjust the seasoning if needed. If it’s too thick, thin it out with a little extra lemon juice or water.
• Chop the Lettuce: While the chicken and dressing are being prepared, chop the romaine lettuce into fine pieces and set aside.
• Cook the Pasta: Boil 6 oz of pasta according to package instructions. I used high-protein, low-carb pasta, but feel free to use any pasta you prefer. Once the pasta is done, drain it and rinse under cold water to cool it down.
• Assemble the Salad: To assemble, start with the cooked diced chicken at the base of a large jar or bowl. Then, add the chopped romaine lettuce followed by the cooled pasta. Pour the creamy Caesar dressing over the salad, making sure everything is well coated. Finally, top the salad with more shredded Parmesan cheese.

Notes

• Don’t overcook the chicken: Check the chicken after 36 minutes to make sure it’s fully cooked but not dried out. It should be golden and easily flake with a fork.
• Taste the dressing: Everyone’s taste buds are different, so feel free to add more lemon juice or garlic to suit your preference!
• Let the pasta cool: After cooking the pasta, rinse it under cold water so it doesn’t heat up the other ingredients. This keeps the salad fresh and light.

Serving Suggestions

• Serve this Chicken Caesar Pasta Salad with a side of roasted vegetables or a green salad for a complete meal.
• Pair it with garlic bread or warm pita for a bit of crunch.
• If you’re craving more protein, add a boiled egg on top of the salad for an extra boost.

Fun Fact

Did you know that chicken thighs are often juicier and more flavorful than chicken breasts? They have more fat, which keeps them tender and moist during cooking, making them perfect for roasting and adding to salads!

Conclusion

This Chicken Caesar Pasta Salad is the perfect combination of creamy, tangy dressing, tender chicken, and crunchy veggies. It’s easy to make, full of flavor, and great for meal prep! Whether you’re serving it for lunch, dinner, or as a side dish, it’s sure to be a hit. Enjoy this delicious and healthy twist on a classic pasta salad, and don’t forget to save some dressing for your next bowl!