Let Me Tell You About This Grilled Chicken Caesar Pasta Salad
So, picture this: It’s a Wednesday, I’m tired, the kids are arguing over something ridiculous (pretty sure it was who got the blue cup), and dinner needs to happen. Fast. Enter my trusty Grilled Chicken Caesar Pasta Salad. I actually threw it together by accident the first time—ran out of lettuce for Caesar salad, had leftover penne, and decided to wing it. Best mistake ever. I’ve made it a dozen times since, and every time, someone mentions it at the table like it’s the first time they’ve tasted it.
Oh! And full confession: The first time I grilled the chicken, I kinda burned it. We called it “extra crispy” and moved on. Honestly, these days I just try not to set off the smoke alarm (again).
Why This Recipe Has a Permanent Spot in My Dinner Rotation
I make this when I’m too frazzled to think but still want dinner to feel a little bit fancy (and hey, it’s way easier than it looks). My family goes crazy for this because it’s creamy, tangy, and hearty, but not the kind of heavy where you immediately want a nap.
Plus, you know those nights when you open the fridge, see a pack of chicken, some half-wilted greens, and that lone lemon rolling around? This is what those ingredients were born for. Well, probably not born for, but you get what I mean. And if you’re thinking “I don’t have anchovies,” neither do I most nights—doesn’t matter.
Here’s What You’ll Need (Substitutions Totally Welcome)
- 2 boneless, skinless chicken breasts (I’ve used thighs; honestly, even rotisserie chicken in a pinch.)
- 250g short pasta—penne or fusilli is my go-to, but I once used farfalle and it was grand
- 2 big handfuls of romaine lettuce, roughly chopped (or skip it if you’re out—arugula works too, just gives a bit of a bite)
- 1/2 cup Caesar dressing (homemade or store-bought; my grandmother swore by Cardini’s, but any version works fine. I often reach for this homemade recipe when I’m feeling ambitious.)
- 1/2 cup grated Parmesan (I used the pre-grated stuff sometimes—no shame here)
- 1 cup croutons (or just toast up some bread cubes with olive oil if you have time)
- 1 lemon, zested and juiced (sometimes I skip the zest and it’s still tasty)
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Optional: a clove of garlic, anchovies or anchovy paste, a few cherry tomatoes for color, or a sprinkle of fresh parsley
Alright, Let’s Get Cooking (Just Don’t Rush the Pasta)
- Fire up the grill (or a grill pan—or a regular frying pan if your grill is covered in spiderwebs like mine was last spring). Drizzle chicken with olive oil, sprinkle with salt and pepper. Grill for about 5–6 minutes per side, until cooked through and a bit golden. Slice into strips. This is where I usually sneak a taste—quality control, right?
- Boil your pasta in salty water until it’s just al dente. Don’t overcook it; soggy pasta in a salad is just sad. Drain and rinse under cool water so it doesn’t get sticky. (Actually, some folks say never rinse pasta, but in this salad, I think it works better if you do.)
- Toss together the pasta, lettuce, half the Parmesan, most of the croutons, and half the dressing in a big bowl. Don’t worry if it looks a bit weird at this stage—it always does! Squeeze in lemon juice and zest, and toss again. Add chicken strips on top and drizzle with the rest of the dressing. Scatter over the remaining Parmesan and croutons.
- Give everything a gentle mix (or just arrange it artfully if you’re feeling fancy). Taste for salt and pepper. Maybe add some cherry tomatoes for a pop of color or extra zing.
Notes From a Slightly Distracted Cook
- If you use leftover chicken, just warm it in a pan a bit so the salad isn’t totally fridge-cold. Or don’t—up to you.
- I find it tastes even better the next day, though honestly, in my house it never lasts more than a day!
- Once I tried skipping the croutons to “make it healthier”—instant regret. Don’t do that unless you have to.
Variations I’ve Tried (and One I’d Skip Next Time)
- Smoked salmon instead of chicken is actually amazing—who knew?
- Once I tossed in roasted red peppers. Delicious, but maybe a little too sweet for my taste.
- Tried whole wheat pasta once. It’s… fine. Not my favorite, but hey, you do you.
- One time I put blue cheese in. Wouldn’t recommend. It totally overpowered everything. Lesson learned!
What If I Don’t Have a Grill?
If you don’t have a grill, don’t sweat it; a frying pan totally does the job. Heck, I’ve even used my sandwich press in a tight spot. (Just clean it well after!)
How Long Will This Salad Hang Around?
It’ll keep in the fridge, tightly covered, for up to two days. Though—let’s be honest—it’s never made it past day one at my place. The croutons get a bit soggy by day two, but I kind of like that, in a weird way. If you want, keep the croutons on the side and add them fresh each time.
How I Like to Serve It (And You’re Welcome to Steal This Trick)
I usually pile it into a big bowl and stick it right in the middle of the table. Everyone grabs their own (with the dog staring up hopefully). Sometimes I serve it with a little extra lemon, or if I’m feeling posh, a glass of chilled white wine. My partner likes it with a chunk of crusty bread, which is probably overkill, but who am I to judge?
Lessons Learned (So You Don’t Have to Make My Mistakes)
- Don’t add ALL the dressing at once. I did this once and it turned into soup. Add half, toss, taste, then add more if you need it.
- I once tried rushing the chicken, but then it was rubbery—don’t do that! Let it cook through but not too far.
- Let the pasta cool before mixing, otherwise the lettuce gets weirdly limp. Trust me.
Real Questions Folks Have Actually Asked Me (And My Honest Answers)
- Can I use bottled lemon juice? Yeah, you can, but fresh is brighter. Still, if it’s all you’ve got, go for it!
- What’s the best pasta to use? Honestly, whatever’s in the cupboard. I prefer short shapes—easier to stab with a fork when you’re wrangling kids.
- Do you have a favorite store-bought Caesar dressing? I bounce around, but I like the Bon Appétit rec here. Homemade is fantastic but sometimes you need a shortcut.
- Can I make this gluten-free? Absolutely—just grab your favorite GF pasta and croutons, or skip the croutons altogether if you must.
- How much does this serve? About four, unless you have teenagers. Then, maybe two.
And totally unrelated, but if you’re ever looking for a good way to use up leftover Caesar dressing, I found it makes a pretty wild dip for oven fries. Just saying.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz rotini or penne pasta
- 4 cups chopped romaine lettuce
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup croutons
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
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2Grill chicken for 6-7 minutes per side or until fully cooked. Remove from grill and let rest for 5 minutes, then slice into strips.
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3Meanwhile, cook pasta according to package instructions. Drain and rinse under cold water to cool.
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4In a large bowl, combine chopped romaine lettuce, cooked pasta, cherry tomatoes, and Caesar dressing. Toss to coat.
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5Add grilled chicken slices, grated Parmesan cheese, and croutons. Gently toss again and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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