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Chicken Caesar Pasta Salad – Easy, Flavorful, and Meal-Prep Friendly

Chicken Caesar Pasta Salad recipe in white bowl

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Turn a Caesar salad into a main dish with the addition of chicken and pasta. This hearty and flavorful Chicken Caesar Pasta Salad is a protein- and veggie-rich meal the whole family will love.

Ingredients

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For the Dressing:

  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • Zest and juice of 1 large lemon (1 teaspoon zest and ~3 tablespoons juice)
  • 3 garlic cloves, minced (23 teaspoons)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce

For the Salad:

  • 8 oz dry fusilli corti bucati pasta or other pasta shape
  • 6 cups (7 ounces) chopped romaine lettuce or finely chopped kale
  • 3 cups (16 ounces) cooked chopped chicken
  • 2 cups halved cherry tomatoes
  • 1 avocado, peeled, pitted, and diced (optional)
  • ⅓ cup shaved Parmesan cheese
  • Optional toppings: roasted chickpeas, toasted pine nuts, raw pumpkin seeds, or croutons

Instructions

1. In a small bowl, whisk together the mayonnaise, grated Parmesan, lemon zest, lemon juice, garlic, Dijon, black pepper, and Worcestershire sauce to make the dressing.

2. Prepare the pasta according to package directions, then drain and cool.

3. In a large bowl, combine the cooked pasta, romaine lettuce, chicken, cherry tomatoes, and avocado, if using.

4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

5. Before serving, sprinkle shaved Parmesan on top and garnish with any optional toppings as desired.

Notes

If prepping for meal prep lunches, omit or add the avocado later, as it doesn’t store well past 2 days. For better storage, replace romaine with finely chopped kale.

 

To make this gluten-free, use gluten-free pasta and gluten-free croutons if using.

 

The dressing can be made up to 5 days ahead and stored in the refrigerator. The pasta can be prepared up to 2 days in advance.

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