Chicken Caesar Pasta Salad
This crowd-approved side from @wellplated combines the key ingredients of chicken Caesar salad—juicy chicken, crunchy romaine, crispy croutons, salty Parmesan, and creamy Caesar dressing—with whole wheat pasta and fresh cherry tomatoes to create dish that’s tailor made for lazy weekend days and light weeknight dinners.
- 8 ounces DeLallo Organic Whole-Wheat Fusilli Pasta
- 12 ounces chicken breast, cooked and cut into bite-size pieces
- 1 romaine lettuce heart, chopped (about 8 ounces)
- 1 pint cherry or grape tomatoes, halved
- 3/4 cup croutons
- 1/3 cup freshly grated Parmesan cheese
- 1 batch Homemade Caesar Dressing
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and set aside to cool.
- If necessary, cook the chicken breasts according to this method for how to cook shredded chicken. Cut into bite-size pieces.
- Add the pasta to a large serving bowl. Top with the chicken, romaine, tomatoes, croutons, and Parmesan. Drizzle with Caesar dressing and toss to combine. Enjoy cold or at room temperature.
- Notes:
- Chicken Caesar Pasta Salad tastes best the day it is made but will keep in the refrigerator for 2 to 3 days and can be made 1 day in advance.
- If you know you will be serving leftovers, you can make a little extra dressing and set it aside to toss on the leftovers before serving to keep them from drying out. No extra dressing? Try reviving the leftovers with a big squeeze of lemon juice.
