Chicken Caesar Pasta Salad with Crunchy Croutons

• 8 oz pasta (rotini or fusilli)
• 1 lb grilled chicken breast, cubed
• 2 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup crunchy croutons
• Optional: 1/4 tsp anchovy paste for Caesar flavor

Steps

1. 1 Cook pasta according to package instructions; drain and rinse under cold water to cool.
2. 2 In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, salt, pepper, and anchovy paste if using.
3. 3 Add cooked pasta, grilled chicken, romaine, cherry tomatoes, and Parmesan to the bowl.
4. 4 Gently toss to coat everything in the dressing.
5. 5 Fold in crunchy croutons just before serving to keep them crisp.
6. 6 Chill until ready to serve.

Equipment

• Large bowl
• Whisk
• Cutting board and knife

Variations

• Swap chicken for chickpeas for a vegetarian option.
• Add avocado slices for extra creaminess.

Substitutions

• Use gluten-free croutons for a gluten-free option.
• Substitute Greek yogurt for mayonnaise for a lighter version.

Pairings

• Serve with a chilled glass of Sauvignon Blanc.
• Perfect alongside garlic bread or a Caprese salad.

Nutrition

Tips

• For make-ahead convenience, store the croutons separately and add them right before serving.
• Grill your chicken with a sprinkle of Caesar seasoning for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Add croutons before serving to maintain their crunch.

Freezing: Does not freeze well due to the mayonnaise-based dressing.

Serving Suggestions

• Pair with a crisp Caesar salad for a hearty meal.
• Serve with a side of crusty bread.

FAQ