Chicken Caesar Pasta Salad

5 from 2 votes

This Caesar pasta salad features a creamy Ceaser dressing tossed with avocado, crisp lettuce, tomatoes, and al dente pasta. Top it with grilled chicken for the ultimate summer meal.

Prep Time15

Cook Time25

Total Time40

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: cookout recipe

Servings: servings

Author: Molly Thompson

Equipment

Large stock pot

Ingredients

For the caesar pasta salad

1 lb boneless skinless chicken breasts (Note 1)
1 (12 ounce) package of short cut pasta like rotini or bowtie pasta gluten-free if needed
1 1/2 cups Caesar dressing homemade or store-bought
3 cups chopped romaine lettuce
1 avocado cut into 1 inch pieces
1 pint cherry tomatoes halved
To top: fresh cracked black pepper, shaved parmesan cheese, and/or chopped parsley

Instructions

Make the Caesar dressing if you're making your own Caesar dressing. Pour 1/2 cup of dressing, homemade or store-bought, into a large bowl or plastic bag. Add the chicken breast and toss to coat. Marinate it in the fridge for 20 minutes.
While it's marinating, bring a large pot of salted water to a boil. Cook pasta according to the package instructions. Wash and chop the romaine and tomatoes. Peel and chop the avocado.
When the pasta is done, drain it then add it to a large mixing bowl. Allow it to cool slightly while you cook the chicken.
Brush the grill grates with the oil of your choice. Heat a gas or charcoal grill over medium-high heat (400-425°F). When it's hot, remove the chicken from the marinade and shake off any excess marinade. Grill the chicken with the lid closed for 9-10 minutes, flipping halfway through. The internal temperature should reach 155-160°F when you pull it off the grill, with a target temperature of 165°F as it rests. See notes for baked chicken or pre-cooked rotisserie chicken.
Add all of the chopped produce to the cooked pasta and pour 3/4 cup of Caesar dressing on top. Toss pasta to coat everything in the dressing. Slice the chicken into strips or cubes and place it on top. Finish with another drizzle of Caesar dressing, fresh cracked black pepper, parmesan cheese and/or finely chopped parsley.

Video

Notes

Note 1. Chicken. You bake the chicken in a greased dish at 425°F for 15-18 minutes, or until the internal temperature reaches just under 165°. You can also use leftover chicken or diced rotisserie chicken.

Prep in advance: make the dressing, pasta, and chicken up to 3 days in advance. Toss everything together before serving.

Store in the fridge: Cover tightly and store for up to 3 days. Note the avocado can turn brown after being cut.

Note: We updated this recipe to add grilled chicken. Here are the original instructions to make the crispy chickpeas:

To make the chickpeas, preheat the oven to 425°F. Rinse and drain the chickpeas and spread them on a sheet pan. Drizzle with olive oil and top with 2 cloves of garlic, a pinch of kosher salt and pepper. Roast for 20-25 minutes, stirring halfway through.

Nutrition