Chicken Caesar Pasta Salad Recipe
This Chicken Caesar Pasta Salad is a fun twist on classic Caesar salad made with lettuce, pasta, croutons and 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 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
My Top Tip: Let your pasta cool before mixing it with the other ingredients. Because the dressing contains mayonnaise, the pasta needs to be at room temperature or it can separate and become oily. The heat from the pasta can also wilt the romaine lettuce!
Storage: Undressed, the salad will keep well covered in the fridge for around 3 days. Don't dress the salad until you're 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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