This post may contain affiliate links which won’t change your price but will share some commission.
This salad platter is the perfect combination of a classic caesar salad with creamy satisfying farfalle pasta.
Why We Love This Recipe
We love making a meal out of a hearty salad and this chicken caesar pasta salad does not disappoint. The romaine lettuce is cool and crispy, the homemade croutons are extra crunchy, the chicken is grilled to perfection, the dressing is bright and creamy, and the mini farfalle pasta is so pretty.
Ingredients
Note: Exact ingredient amounts are listed on the recipe card below.
Let’s Make Chicken Caesar Pasta Salad
- Preheat oven to 350°
- Dice the baguette into bite-sized cubes.
- Toss them in olive oil and place them on a parchment paper covered baking sheet.
- Cook for 10-15 minutes until crispy. Remove from oven and let cool at room temperature.
- Cook pasta according to the box instructions.
- Rinse cooked pasta in cold water, drain and refrigerate until ready to assemble the dish.
- Split the chicken breast in half through the middle to create two thinner breasts pieces.
- Sprinkle both sides of the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet on the stove and cook the chicken on both sides until fully cooked; about 5-7 minutes per side.
- Transfer the cooked chicken breasts to a plate covered with a paper towel to soak up any excess liquid.
- Clean and chop the Romaine lettuce.
- Place the caesar salad dressing olive oil, grated parmesan cheese, lemon juice, Dijon mustard, and Worcestershire sauce into a blender and blend on high for 20-30 seconds until smooth and fully combined.
- Toss lettuce, chicken, and croutons in the salad dressing.
- Plate and serve.
Krazy Kitchen Mom Tips
- Make-Ahead – much of this recipe can be made ahead of time, refrigerated, and tossed right before serving. Cook the chicken and pasta the day before and store them in covered containers in the refrigerator. Chop romaine lettuce ahead up to 2 days ahead and store it in a zip-top bag in the refrigerator. Salad dressing can also be made up to two days in advance. Although the crouton can also be prepared a day in advance, I prefer to make the day of to ensure they stay crispy.
More KKM Salad Recipes
Chicken Caesar Pasta Salad
Ingredients
Salad
- 1 chicken breast – sliced through the middle to make 2 thin breasts
- 8 oz. farfalle pasta (also called bow tie pasta)
- 2 heads Romaine lettuce – washed and chopped
- 1/2 teaspoon paprika
- salt
- pepper
- 1 tbsp extra virgin olive oil
Dressing
- 1/3 cup extra virgin olive oil
- 1/2 cup finely grated parmesam cheese
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1/2 teaspoon Worcestersire sauce
- 1/2 teaspoon minced garlic
Instructions
- Preheat oven to 350°
- Dice the baguette into bite-sized cubes.
- Toss them in olive oil and place them on a parchment paper-covered baking sheet.
- Cook for 10-15 minutes until crispy. Remove from oven and let cool at room temperature.
- Cook pasta according to the box instructions.
- Rinse cooked pasta in cold water, drain and refrigerate until ready to assemble the dish.
- Split the chicken breast in half through the middle to create two thinner breasts pieces.
- Sprinkle both sides of the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet on the stove and cook the chicken on both sides until fully cooked; about 5-7 minutes per side.
- Transfer the cooked chicken breasts to a plate covered with a paper towel to soak up any excess liquid.
- Clean and chop the Romaine lettuce.
- Place the caesar salad dressing olive oil, grated parmesan cheese, lemon juice, Dijon mustard, and Worcestershire sauce into a blender and blend on high for 20-30 seconds until smooth and fully combined.
- Toss lettuce, chicken, and croutons in the salad dressing.
- Plate and serve.
Notes
Krazy Kitchen Mom Tips:
- Make-Ahead – much of this recipe can be made ahead of time, refrigerated, and tossed right before serving. Cook the chicken and pasta the day before and store them in covered containers in the refrigerator. Chop romaine lettuce ahead up to 2 days ahead and store it in a zip-top bag in the refrigerator. Salad dressing can also be made up to two days in advance. Although the crouton can also be prepared a day in advance, I prefer to make the day of to ensure they stay crispy.
If you like this recipe, please leave a comment and 5 stars.
Leave a Reply