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.