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Chicken Caesar pasta salad with romaine, Parmesan and croutons

Chicken Caesar Pasta Salad

Penne, grilled chicken, crisp romaine, cucumber, tomatoes and Parmesan tossed in a lighter homemade Caesar dressing and topped with crunchy croutons.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Salad
  • 8 oz penne pasta or rotini or farfalle
  • 1 1/4 lb boneless skinless chicken breasts or 3 cups cooked chicken
  • 1/2 tsp garlic powder for the chicken
  • 5 cups romaine lettuce chopped
  • 1/2 cucumber diced
  • 1 medium carrot shredded
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup green onions thinly sliced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 cup croutons added before serving
Lighter Caesar Dressing
  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic pressed
  • 1 tsp anchovy paste or 2 tsp Worcestershire sauce
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Season the chicken with salt, pepper and garlic powder. Grill or pan sear 6 to 7 minutes per side until 165°F. Rest 5 minutes, then chop.
  2. Cook the pasta in salted boiling water until al dente. Drain, rinse with cold water and drain well.
  3. Whisk the mayonnaise, yogurt, lemon juice, Dijon, garlic, anchovy paste and Parmesan. Slowly whisk in the olive oil and season with salt and pepper.
  4. Toss the pasta and chicken with about two thirds of the dressing.
  5. Add the romaine, cucumber, carrot, tomatoes, green onions and Parmesan. Add the remaining dressing and toss gently.
  6. Top with croutons and extra Parmesan right before serving.

Notes

Keep croutons and dressing separate until serving for the best texture. Undressed salad keeps up to 4 days in the fridge; dressed salad is best within 1 to 2 days.