Crispy Chicken Caesar Pasta Salad Bowls

• 8 oz pasta (rotini or farfalle)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 4 cups romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup grated Parmesan cheese for garnish

Steps

1. 1 Cook pasta according to package directions; drain and set aside.
2. 2 Preheat oven to 425°F.
3. 3 Season chicken pieces with salt and pepper.
4. 4 Dredge chicken in flour mixed with garlic powder and paprika, dip in beaten eggs, then coat with panko breadcrumbs mixed with Parmesan.
5. 5 Place chicken on a baking sheet and bake for 15-20 minutes until golden and cooked through.
6. 6 In a large bowl, toss pasta, romaine lettuce, cherry tomatoes, and red onion with Caesar dressing.
7. 7 Divide pasta salad among serving bowls.
8. 8 Top each bowl with crispy chicken and sprinkle with Parmesan cheese.

Equipment

• Baking sheet
• Large mixing bowl
• Oven

Variations

• Add grilled shrimp for a seafood twist.
• Include avocado slices for creaminess.

Substitutions

• Substitute gluten-free breadcrumbs for gluten-free option.
• Use dairy-free Caesar dressing for a vegan version.

Pairings

• Garlic bread
• Mixed green salad
• Crispy white wine

Nutrition

Tips

• For extra crispiness, chill the breaded chicken in the fridge for 30 minutes before baking.
• Add croutons for a traditional Caesar salad crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of garlic bread for a complete meal.
• Pair with a crisp white wine like Pinot Grigio.

FAQ