Caesar Pasta Chicken Salad (Printable Version)
Rotini, chicken, lettuce, tomatoes, and croutons tossed in Caesar-style dressing for a fresh, filling meal.
# Ingredients:
→ Pasta
01 -
8 ounces (225 grams) dried rotini pasta
→ Chicken
02 -
450 grams boneless, skinless chicken breasts (about 2 small pieces), cut into 2.5 cm cubes
03 -
0.5 teaspoon kosher salt, plus extra for boiling water
04 -
0.25 teaspoon freshly ground black pepper
05 -
1 tablespoon (15 ml) olive oil
→ Salad Components
06 -
1 small romaine lettuce heart (about 115 grams), cored and chopped into bite-sized pieces (approx. 3 cups)
07 -
285 grams grape tomatoes
08 -
1 ounce (28 grams) Parmesan cheese, shaved, plus additional for garnish
09 -
1.5 cups (about 60 grams) croutons
→ Dressing
10 -
120 ml creamy Caesar dressing (homemade or store-bought)
# Steps:
01 -
Bring a large saucepan of heavily salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Drain and rinse under cold water to cool completely, then drain thoroughly.
02 -
Pat the chicken breasts dry with paper towels. Toss with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper. Heat olive oil in a large skillet over medium-high until shimmering. Add the chicken in a single layer and cook, turning occasionally, until golden brown and cooked through, 6 to 8 minutes total. Remove from heat.
03 -
Core and chop the romaine lettuce into bite-sized pieces. Shave the Parmesan cheese into thin shards using a vegetable peeler.
04 -
In a large bowl, combine the cooled pasta, cooked chicken, chopped lettuce, grape tomatoes, croutons, and shaved Parmesan. Add the creamy Caesar dressing and toss until all components are evenly coated.
05 -
Transfer the salad to a serving dish and top with additional Parmesan cheese shards if desired. Serve chilled.
# Notes:
01 -
For optimal freshness, consume within 3 days when stored in an airtight container in the refrigerator.