Chicken Caesar Pasta Salad

If there’s one salad that my family will always readily eat, it’s a caesar salad. So I had the idea that if I simply added cooked chicken and a favorite pasta, then I’d have a complete meal in just one recipe. Not only is this salad delicious and always disappears fast, but I love serving it because I know me, my husband, and my kids are getting all the main nutrients we need from a meal. After developing this recipe, I realized I had also created a main dish salad that works well for meal prep lunches and is also a hit at potlucks. Need I say more? It’s a winner winner chicken salad dinner! 

Some Main Ingredients

This isn’t the full list of ingredients, but just a few notes I want to share about some main ones: 

• Pasta: I love the look, texture, and taste of fusilli corti bucati pasta, which is similar to , but even more tightly coiled than standard fusilli pasta. Any small pasta shape will work, such as rotini, penne, cavatappi, bowtie, or even macaroni noodles. If serving someone with celiac or a gluten intolerance, use gluten-free pasta and cook it according to the package directions.    
• Lettuce: When making this salad to serve the same day, I recommend chopped romaine lettuce to give it more of an iconic caesar salad taste and appealing crispy texture. However, other types of salad greens will work, such as spinach or small chopped kale. 
• Avocado: Personally, I love the avocado in this salad. It gives it a great creamy texture and additional layer of flavor, plus good-for-me monounsaturated fat. However, feel free to omit it if making this salad in advance, since avocado doesn’t store well for longer than a day or two, or add it to the salad just before serving. 
• Mayonnaise: To skip the step of emulsifying an egg and oil, which is required in most homemade caesar dressing recipes, I simply call for mayonnaise, which is made from egg and oil anyway. I always use avocado oil mayo to introduce some healthy fats. 
• Parmesan: I wanted to point out that I call for two different types of Parmesan in this recipe, and that’s on purpose. In the dressing, I call for grated Parmesan to get the right caesar dressing texture. Then, for maximum flavor and a nice look, I call for shaved Parmesan to top the salad. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make This Pasta Salad 

This easy main dish salad comes together in 3 basic steps:

1. Make the caesar salad dressing: This delicious homemade caesar dressing doesn’t call for any anchovies, but still tastes authentic and so flavorful. Mix all of the dressing ingredients in a small bowl and set aside. If in a pinch, skip this step and use a store-bought caesar dressing.  
2. Cook the pasta: Fill a large pot with cold water and cook the pasta according to the cook time on the package directions until al dente. Set the pasta aside to cool until ready to assemble the salad. If prepping the pasta ahead of time, I suggest tossing the cooked and drained pasta with a teaspoon of olive oil to prevent it from sticking together as it cools.
3. Assemble the salad: In a large bowl, combine the cooked pasta, cooked chicken, and salad veggies. Pour the dressing over top and toss gently to coat the salad ingredients in the dressing. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Ingredient Highlight: Chicken 

To increase the protein in this salad and make it more of a main dish, I added cooked chicken breasts. I know – from tasting this chicken caesar bake recipe – that chicken and caesar dressing are a match made in heaven. I always buy quality chicken and cook it either in the Instant pot or stovetop. If I cook grilled chicken for a meal, I’ll add a little more to the BBQ so I’ll have leftover chicken that I cut into bite-size pieces for a salad or wrap. If I’m in a hurry, I’ll use rotisserie chicken, discard the skin, and pull the chicken from the bone. In addition to being an excellent source of protein, chicken also is a good source of B vitamins, zinc, iron, potassium, and phosphorus. 

Make It Gluten Free

If needed, make this recipe gluten free with a simple swap. Use gluten-free pasta, such as Jovial or Slurrp Farm brand and cook it according to the package directions before adding to the salad. Also, opt for a gluten-free topper, if using one, such as roasted chickpeas or toasted nuts. 

Side Dishes And Optional Toppings

With the included chicken and pasta, this recipe makes a complete meal on its own. If you like a little additional crunch in a salad, like I do, this salad tastes great with different toppers. Some of my favorites are roasted chickpeas, crunchy croutons, toasted pine nuts, or raw pumpkin seeds. 

If serving this pasta salad at a potluck, I’d pair it with some fresh fruit, such as watermelon or berries. For more side inspiration, check out these summer side dishes. 

Storage Directions

Once assembled, the salad will stay good in the fridge for up to 2 days in an airtight container. If you want it to last longer in the fridge, see my tips above in the “If Making For Meal Prep” section.  

For make ahead, prep the caesar dressing up to 5 days in advance and store it in the fridge until ready to assemble the salad. Also, cook the pasta ahead and store it in the fridge up to 2 days ahead of time. If doing so, I recommend tossing the pasta with a teaspoon of extra virgin olive oil so it doesn’t stick together as it cools. 

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The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.

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