Ingredients
Scale
- 2 cups cooked pasta (short types like rotini, penne, or bowtie work best)
- 2 cooked chicken breasts, chopped or sliced (grilled, pan-seared, or rotisserie)
- 2 cups chopped romaine lettuce
- ⅓ cup grated Parmesan cheese
- 1 cup Caesar dressing (use your favorite store-bought or homemade version)
- 1 cup croutons
- Freshly ground black pepper, to taste
- Optional garnish: fresh parsley or additional Parmesan shavings
Ingredient Notes:
- Chicken options: Use grilled, baked, or air-fried chicken breast. For convenience, rotisserie chicken works well, but be sure to remove the skin and shred or chop it finely.
- Pasta choice: Short pastas hold the dressing well and mix easily with other ingredients. Avoid long noodles for this recipe.
- Dressing tip: If you prefer a lighter version, you can use yogurt-based Caesar dressing or thin out your dressing with a bit of water or lemon juice.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your choice of pasta and cook according to the package directions until al dente.
- Drain and rinse under cold water to stop the cooking and cool the pasta quickly.
- Set aside and let it dry for a few minutes to avoid a watery salad.
Step 2: Prepare the Chicken
- If you’re cooking chicken from scratch:
- Season 2 chicken breasts with salt, pepper, garlic powder, and a little olive oil.
- Cook on a grill pan, skillet, or air fryer until internal temperature reaches 165°F (75°C).
- Let it rest for 5 minutes, then chop or slice into bite-sized pieces.
- If using leftover or rotisserie chicken:
- Chop or shred the chicken into bite-sized chunks.
Step 3: Chop and Wash the Romaine Lettuce
- Wash and dry the romaine thoroughly using a salad spinner or clean towel.
- Chop into bite-sized pieces and set aside.
Step 4: Combine the Base
- In a large salad bowl, add:
- Cooked pasta
- Chopped chicken
- Chopped romaine lettuce
Step 5: Add the Caesar Dressing
- Pour the Caesar dressing over the pasta, chicken, and lettuce mixture.
- Use tongs or salad spoons to toss everything together until evenly coated.
- Start with ¾ cup of dressing, then add more if needed depending on your preference.
Step 6: Finish with Toppings
- Sprinkle the grated Parmesan cheese over the tossed salad.
- Add croutons right before serving to keep them crunchy.
- Season with freshly cracked black pepper to taste.
- Optional: Garnish with parsley or extra Parmesan for presentation.
Notes
- Cool pasta completely: Rinsing and letting your pasta dry slightly ensures it doesn’t water down the dressing.
- Use cold or warm chicken: This salad works with both freshly cooked warm chicken or cold leftovers. Adjust based on your mood or time.
- Don’t overdress: Pasta and lettuce absorb liquid quickly. Start with less dressing and gradually add more to your taste.
- Wait to add croutons: They can get soggy if added too early. If you’re prepping ahead, pack them separately.
- Make it ahead: You can prepare the components separately and assemble when ready to serve for best freshness.
- Homemade Caesar dressing tip: A simple mix of mayo, lemon juice, anchovy paste, Dijon mustard, garlic, and Parmesan can make a quick homemade version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes