Description
A delightful twist on the traditional Caesar salad, this recipe combines tender grilled chicken, al dente pasta, crisp romaine, and a creamy Caesar dressing for a satisfying and flavorful meal perfect for any occasion.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, sliced horizontally into 1/2-inch thick cutlets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 12 oz rotini or penne pasta
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 cup mayonnaise
- 1/4 cup grated microbial-rennet Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp water or milk
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup croutons
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and garlic powder. Heat a grill pan or outdoor grill to medium-high heat. Lightly brush with 2 tablespoons olive oil. Grill chicken for 4-6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces. Set aside to cool.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add rotini or penne pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop cooking and cool it down. Optionally, toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- Make the Caesar Dressing: In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and black pepper until smooth. If the dressing is too thick, add water or milk, one tablespoon at a time, until desired consistency is reached.
- Assemble the Salad: In a large mixing bowl, combine the cooled cooked pasta, grilled chicken pieces, chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion (if using). Pour the prepared Caesar dressing over the salad ingredients. Toss gently until all ingredients are well coated with the dressing. Add croutons and extra grated Parmesan cheese just before serving. Garnish with fresh chopped parsley, if desired.
Notes
For a quicker chicken option, use shredded rotisserie chicken. The Caesar dressing can be made a day ahead and stored in an airtight container in the refrigerator; whisk again before using. To keep croutons crisp, add them just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg