caesar pasta salad
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Lunch

Chicken Caesar Pasta Salad

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Caesar Salad is probably one of the most universal salads out there. The problem is there is really only so much to do with it. That’s where this idea for the pasta salad came from. I love a good pasta salad for lunch so this recipe was born.

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I made caesar salad dressing a little while back and was definitely looking to give it a try again. I went with the traditional method (basically making mayo from scratch). The proportions this time around worked out even better. I also kept it a little simpler leaving out extra vinegar and capers, but added a little grainy mustard.

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The great thing about pasta salads is that they are make ahead meals. Sure they can require a bit of upfront effort, but once you are ready to eat just pull it out and serve. Its this fact that makes them one of my favorite weekend meals.

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Pasta salads also almost always travel well. This makes them great for bring to school/work lunches, but they really shine for picnics. Nothing is better than a cool, light pasta salad on a hot summer evening. Whether you are planning a date picnic or a block party, this one is sure to be a hit!


Chicken Caesar Pasta Salad

A mash-up of the classic salad in a light, easy summer pasta salad.
Course: Lunch
Cuisine: American, Italian
Keyword: baked chicken, caesar salad, dressing, lunch, pasta, pasta salad, picnic, salad, salad dressing, vinaigrette
Servings: 4 Servings

Ingredients

Dressing

  • 1 Egg Yolk
  • 1 Cup Olive Oil
  • 2 Garlic Cloves
  • 2 Lemon juiced
  • 1 Tsp Grainy Mustard
  • 3/4 Tbs Anchovy Paste heaping
  • Salt & Paper to taste

Other Ingredients

  • 3/4 Lb Chicken Tenders
  • 3 Cups Romaine Lettuce chopped
  • 10 Cherry Tomatoes halved
  • 1/8 Cup Pine Nuts
  • 3 Basil Leaves minced
  • 1 Garlic Clove minced
  • Parmesan Cheese shaved

Instructions

  • Coat the chicken in a little olive oil, salt, and pepper. Roast for 20 minutes in a 350F oven. Shred the chicken once cooled.
  • Cook the pasta per package instructions in salted water.
  • Combine the egg, lemon, garlic, mustard, anchovy paste, and salt/pepper in a food processor. Pulse a few times until smoothed.
  • With the food processor on low, slowly drizzle in the olive oil until the dressing becomes thickened.
  • While the pasta is still hot, add about half the dressing, the chicken, pine nuts, garlic, and basil. Toss in a bowl and allow to cool for about an hour to room temp. Then cover and cool in the fridge.
  • When ready to serve, coat the lettuce in a little bit more of the dressing. Add the lettuce, tomatoes, and shaved parmesan to the salad.
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