Summer Pasta Salad 05: Chicken Caesar Pasta Salad
Another twist on a classic! This is filling enough that it could be served as a main dish. You can omit the chicken if you’d like to, or you can substitute shredded rotisserie chicken instead.
Chicken Caesar Pasta Salad
- ¾ lb. boneless skinless chicken breast sliced thinly
- 1 lemon
- 1 lb. farfalle pasta cooked al dente
- 2 c. romaine lettuce chopped
- 1 ½ c. cherry or grape tomatoes halved
- ½ c. green onions chopped
- ⅓ c. basil chopped
- 2 tsp. garlic pepper
- ⅓ c. Caesar salad dressing
- ½ c. grated Parmesan cheese
- ½ tsp. pepper
- 1 ½ c. croutons
- Start by cooking your chicken with a tablespoon of olive oil in a skillet over medium heat. Then cook each side for about 3-4 minutes, seasoning with garlic pepper before flipping. When the chicken is no longer pink on the inside, remove from the stove and slice on a cutting board into bite-size pieces. Next, squeeze juice from half of your lemon over the chicken and allow to cool completely.
- To assemble your salad, combine the cooled pasta, romaine, tomatoes, onion, and basil in your serving dish. Next, drizzle the Caesar dressing over the top and toss to combine. Add the cooked chicken, pepper, croutons, and toss one last time. Top with Parmesan cheese and serve!
Which pasta salad recipe is your favorite? I’d love to know in the comments section below!