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Easy Chicken Caesar Pasta Salad Recipe

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4.3 from 4 reviews

A quick and flavorful Easy Chicken Caesar Pasta Salad combining tender cooked chicken, crisp romaine lettuce, al dente pasta, and a creamy Caesar dressing, topped with Parmesan cheese and crunchy croutons. Perfect for a light lunch or a make-ahead side dish.

Ingredients

Salad Ingredients

  • 2 cups cooked pasta (rotini or penne)
  • 2 cups cooked chicken breast, diced or shredded
  • 2 cups romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup Caesar dressing
  • 1/2 cup croutons, roughly crushed
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Cook the Pasta: Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool, then drain well to prevent sogginess.
  2. Combine the Ingredients: In a large bowl, mix the cooled pasta with diced chicken, chopped romaine lettuce, and optional cherry tomatoes. Toss gently to combine.
  3. Dress the Salad: Add the Caesar dressing over the mixture and toss gently until all ingredients are evenly coated.
  4. Add Cheese and Season: Stir in the grated Parmesan cheese and season with salt and pepper to taste. Toss once more to blend flavors.
  5. Crunch It Up: Just before serving, sprinkle the crushed croutons on top for added crunch and texture.
  6. Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve immediately or refrigerate for up to 2 hours to let flavors meld.

Notes

  • For best texture, ensure the pasta is well drained after rinsing to avoid sogginess.
  • Chicken can be grilled, baked, or rotisserie for convenience.
  • Optional cherry tomatoes add a fresh burst of flavor but can be omitted.
  • Refrigerate for up to 2 hours before serving to enhance flavor blending.
  • Use gluten-free pasta to make this salad gluten-free if needed.

Find it online: https://lauracooks.com/easy-chicken-caesar-pasta-salad-recipe/