CHICKEN CAESAR PASTA SALAD

Enjoy a healthy and protein-packed chicken Caesar pasta salad with 30 grams of protein per serving! Made with a creamy Greek yogurt dressing—no mayo or anchovies—this flavorful dish comes together in under 30 minutes. Use grilled, baked, or rotisserie chicken for a quick and satisfying lunch or dinner.

INGREDIENTS

Chicken:

  • 2 cups cooked chicken, cubed (grilled, baked, or rotisserie)
  • 1 tbsp balsamic vinegar (optional)

Salad:

  • 8 oz dried pasta (fusilli, farfalle, rotini, or penne)
  • 1 cup sweet cherry tomatoes, halved
  • 2 romaine hearts, chopped
  • ¼–⅓ cup shredded parmesan cheese (adjust to taste)

Dressing:

  • ⅓–½ cup healthy Caesar salad dressing (adjust to taste, recipe link provided or store-bought)

INSTRUCTIONS

  • Cook the Pasta:
    • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
    • Drain and rinse the pasta under cold water to cool. Set aside.
  • Prepare the Dressing:
    • In a small bowl, whisk together the dressing ingredients until smooth (or use store-bought). Adjust seasonings as needed.
  • Flavor the Chicken (Optional):
    • Toss cubed chicken with balsamic vinegar for added flavor if desired.
  • Assemble the Salad:
    • In a large serving bowl, combine the cooked pasta, chicken, cherry tomatoes, romaine hearts, and parmesan cheese.
  • Add the Dressing:
    • Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  • Taste and Adjust:
    • Adjust the seasoning with more dressing, salt, pepper, or parmesan as desired.
  • Chill or Serve:
    • For enhanced flavor, refrigerate the salad for at least 30 minutes before serving. Alternatively, serve immediately and enjoy!

NOTES

  • Customizations: Add croutons, bacon bits, or avocado slices for extra flavor.
  • Cooking Tip: Slightly undercook the pasta for the best texture in pasta salad.
  • Dressing Options: Homemade dressing is healthier and protein-rich, but store-bought works as a quick alternative.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Serve cold; do not reheat.
  • Freezing: Freezing is not recommended as it may affect the texture of vegetables and dressing.