Description
A refreshing and flavorful Chicken Caesar Pasta Salad combining tender grilled chicken, crisp Romaine lettuce, juicy cherry tomatoes, and al dente penne pasta, all tossed in a creamy Caesar dressing with Parmesan and garlic croutons. Perfect as a hearty lunch or side dish for gatherings.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1/2 Tbsp garlic, minced
- 2 Tbsp fresh lemon juice
- 2 anchovies, minced
- 1 tsp Worcestershire sauce
Main Salad
- 1 lb penne pasta, cooked and drained
- 6 leaves Romaine lettuce, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 4 green onions, sliced
- 1/2 cup Parmesan cheese, shredded
- 1/2 tsp black pepper
- 2 grilled chicken breasts, diced
- 1 1/2 cups garlic croutons
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain well and let cool slightly.
- Prepare Chicken: Grill or cook the chicken breasts on the stovetop until fully cooked and juices run clear. Alternatively, you can use pre-packaged deli chicken for convenience. Dice the cooked chicken into bite-sized pieces.
- Prepare Vegetables: Thinly slice the Romaine lettuce leaves. Halve the cherry tomatoes and slice the green onions.
- Make Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, minced anchovies, fresh lemon juice, and Worcestershire sauce until smooth and well combined.
- Combine Salad: In a large serving bowl, add the cooked pasta, diced chicken, sliced lettuce, cherry tomatoes, green onions, shredded Parmesan, and black pepper. Pour the dressing over and toss gently to combine all ingredients evenly.
- Add Croutons and Serve: Just before serving, stir in the garlic croutons to maintain their crunch. Serve immediately or chill for up to 1 hour for a cold pasta salad.
Notes
- For added flavor, grill the chicken with Italian herbs or seasoning.
- Anchovies can be omitted for a milder dressing or substituted with a dash of fish sauce.
- To keep croutons crunchy, add them right before serving.
- This salad holds well refrigerated for up to 24 hours, but pasta may absorb dressing, so add extra dressing if needed.
- Use freshly grated Parmesan for best texture and taste.
