Chicken Caesar Pasta Salad

close up overhead shot of chicken caesar pasta salad in large white bowl with wooden salad tossers

Print Recipe

5 from 5 votes

This Chicken Caesar Pasta Salad is super hearty and so easy to make!

Prep Time15

Cook Time25

Total Time40

Course: BBQ, Lunch, Pot Luck

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Food Processor & Spatula (for dressing)
Large Pot & Colander (for pasta)
Large Pan & Tongs (for frying chicken/bacon)
Baking Tray (for croutons)
Sharp Knife & Chopping Board
Large Serving Dish & Salad Tossers

Ingredients

Caesar Salad Dressing

1 cup / 240g good quality Full Fat Mayo
1/2 cup / 40g freshly grated Parmesan
2 Anchovy Fillets (see notes)
1 Lemon, juice only (approx 2 tbsp)
1 tsp EACH: Dijon Mustard, Worcestershire Sauce
1 small clove of Garlic
1/4 tsp EACH: Salt, Black Pepper

Pasta Salad

12oz / 350g Penne, or other shortcut pasta
2x 7-9oz/200-250g Chicken Breasts
6 slices of Bacon
1 large head of Romaine Lettuce, chopped
1/4 cup / 20g shaved Parmesan, or to preference (I typically just use a vegetable peeler)
3.5oz / 100g Ciabatta, roughly torn into small bite-sized pieces
1/2 tsp EACH: Salt, Garlic Powder plus more salt as needed
1/4 tsp Black Pepper
Olive Oil, as needed

Instructions

Horizontally slice the chicken breasts through the centre to make 4 even-sized breasts. Coat in 1/2 tsp salt, 1/2 tsp garlic powder & 1/4 tsp black pepper. Place to one side.
Fry bacon over low-medium heat until crisp, then remove bacon and leave the fat in the pan. Increase heat slightly to medium and add the chicken to the leftover fat, adding a drizzle more oil if you need to. Fry the chicken for a few mins each side, or until golden on the outside and white/piping hot through the centre. Place to one side and leave to completely cool. Slice into thin strips just before needed.
Add torn bread to a baking tray, drizzle with olive oil (1-2 tbsp) and sprinkle with a good pinch of salt. Give it all a toss then pop in the oven at 180C/350F for around 12mins, or until deep golden and crispy. Place to one side and leave to cool.
Add pasta to salted boiling water and cook to packet instruction. Drain and rinse with water until completely cool. Give it a very good shake in the colander to remove as much water as possible.
Whilst the pasta is cooking, add mayo, parmesan, anchovies, mustard, Worcestershire sauce, garlic, lemon juice, salt and pepper to a food processor and blitz until smooth and fully blended.
Add drained pasta to a large serving bowl. Top with chopped lettuce, bacon, chicken, croutons and shaved parmesan. Pour in all the dressing (or the amount of your preference) then give everything a good toss. Serve up and enjoy!

Video

Notes

a) Homemade Dressing - This isn't completely traditional, because we're cheating and using mayo, but it's still delicious! You can make the dressing ahead of time and tightly store it in the fridge until needed (good for 3-4 days, longer at your discretion).

b) Anchovies - These are essential in a caesar dressing. They won't make it taste fishy, they just give the dressing a deeper, salty flavour. Make sure you're using the anchovies marinated in oil (usually in a small tin or jar). You'll find them in most stores in the canned tuna section.

c) Store-bought substitutes:

Croutons - Store-bought croutons work fine, just work to preference (1-1.5 cups).
Dressing - If you have a favourite store-bought caesar dressing then you can sub that! The homemade recipe gives you around 1 1/2 - 1 3/4 cups worth. But again, just work to preference.
Chicken - You can use rotisserie chicken instead of cooking up your own. Around 2 packed cups worth should suffice.

d) Make Ahead - If you want to make the whole thing ahead of time, I recommend leaving out the croutons (and preferably the lettuce too) and adding them in before serving, just because they lose their crispiness as they rest. I also recommend holding back a little of the dressing and tossing it through just before serving, just because as the pasta rests it soaks up the dressing and drys the salad out a little.

e) Calories/Serving - Assuming 2x 9oz/200g chicken breasts and 1 tbsp olive for the croutons. Shared between 6, but could serve as 8 smaller portions.

Nutrition