Chicken Caesar Pasta Salad
This Chicken Caesar Pasta Salad is a fun twist on the classic caesar salad made with lettuce, pasta, croutons, chicken in a homemade dressing
Servings: 4 servings
Ingredients
For the Dressing
- ⅓ cup avocado mayonnaise
- ⅓ cup shaved Parmesan cheese plus more for serving
- 2 large garlic cloves
- 1 tablespoon capers drained
- 1 teaspoon Dijon mustard
- 1 lemon zested and juiced
- ¼ teaspoon black pepper
For the salad
- 8 ounces fusilli pasta
- 3 slices sourdough cubed
- Kosher salt to taste
- 2 teaspoons olive oil
- 1 head of romaine chopped, about 4 cups
- 1 ½-2 cups cooked chicken breast chopped
Instructions
- Make the dressing. In a small blender or food processor, blend the mayonnaise, parmesan, garlic, capers, mustard, lemon zest, lemon juice and black pepper.
- Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions and drain.
- Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut sourdough bread with oil and kosher salt. Bake until golden brown, 15 minutes.
- Assemble salad. In a large bowl, mix pasta, croutons, romaine lettuce, chicken, and dressing. Season to taste and serve immediately.
Video
Notes
Make ahead: You can cook the chicken ad croutons and make the dressing ahead of time.
Storage: Undressed, the salad will keep well covered in the fridge for around 3 days. Don't dress the salad until you are ready to serve it.
Nutrition
Calories: 626kcal | Carbohydrates: 73g | Protein: 33g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 619mg | Potassium: 398mg | Fiber: 4g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 15mg | Calcium: 155mg | Iron: 3mg
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