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Caesar Chicken Pasta Salad Recipe

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4.2 from 12 reviews

This Caesar Chicken Pasta Salad is a refreshing twist on the classic Caesar salad, incorporating wholemeal farfalle pasta, tender pan-fried chicken breasts, fresh romaine lettuce, baby spinach, cucumber, and cherry tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing. Perfect for a garden BBQ or park picnic, this salad balances hearty protein and pasta with crisp vegetables for a satisfying meal.

Ingredients

For the Dressing:

  • 1-2 garlic cloves, finely minced
  • 1 tsp anchovy paste
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard (or hot mustard)
  • 1 tsp Worcestershire Sauce
  • 120g (4.3 oz) mayonnaise
  • 30g (1 oz) Parmesan cheese, grated
  • Salt and pepper, to taste

For the Chicken:

  • Oil for frying
  • 2 small chicken breasts, cleaned
  • Salt and pepper, to season

For the Salad:

  • 300g (10 oz) wholemeal farfalle pasta
  • 1 small romaine lettuce
  • 1 handful baby spinach leaves
  • 1/2 cucumber, sliced
  • 8-10 small cherry tomatoes, halved
  • Some store-bought or homemade croutons
  • Thinly sliced Parmesan cheese (optional)

Instructions

  1. Prepare the Dressing: Peel and finely mince or press the garlic cloves. In a small bowl, combine the garlic, anchovy paste, olive oil, lemon juice, white wine vinegar, Dijon mustard, and Worcestershire Sauce. Stir to blend. Add the mayonnaise and grated Parmesan cheese, mixing until the dressing is smooth and well combined. Season with salt and pepper to taste. Refrigerate if not using immediately; the dressing can be stored in the fridge for up to 3 days.
  2. Cook the Chicken: Season the cleaned chicken breasts generously with salt and pepper on all sides. Heat a small frying pan over medium heat with a little oil. Fry the chicken breasts until they are golden brown and fully cooked through, with no pink remaining inside—this usually takes around 6-8 minutes per side depending on thickness. Remove from heat and allow the chicken to rest on a cutting board for about 10 minutes before slicing thinly.
  3. Cook the Pasta: While the chicken is cooking, boil the wholemeal farfalle pasta according to the package instructions until al dente. Drain the pasta and rinse briefly with cold water to cool it down, then set aside to drain fully.
  4. Prepare the Vegetables: Wash and dry the romaine lettuce and baby spinach thoroughly, then chop the lettuce into bite-sized pieces. Wash the cucumber and slice it thinly. Wash and halve the cherry tomatoes.
  5. Assemble the Salad: In a large bowl, combine the cooled pasta, sliced chicken breast, chopped lettuce, baby spinach, cucumber slices, and halved cherry tomatoes. Drizzle with the prepared Caesar dressing, adding as much as desired, and toss gently to coat all ingredients evenly. Top with croutons and optional thinly sliced Parmesan cheese before serving.

Notes

  • You can substitute anchovy paste with a fish sauce or omit for a milder dressing, but it is traditional for classic Caesar dressing flavor.
  • Adjust the amount of garlic based on your preference for pungency in the dressing.
  • Wholemeal farfalle pasta adds fiber and a nutty flavor, but any short pasta such as penne or rotini can be used.
  • Allowing the chicken to rest after cooking helps retain its juices and makes it easier to slice thinly.
  • The dressing can be made a day ahead to save preparation time.
  • Add freshly ground black pepper for extra spice if preferred.

Find it online: https://recipesbyliza.com/caesar-chicken-pasta-salad-recipe/