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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



  • 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


  • 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.