Main Dishescarlsbadcravings5.0
Chicken Caesar Pasta Salad
This Caesar Pasta Salad is as addictingly scrumptious as they come, make ahead friendly and will have everyone talking at potlucks, picnics and parties! It’s a hypnotic balance of tender pasta, fresh, crisp Romaine lettuce, crunchy croutons and rich, salty Parmesan all bathed in my WAY-better-than-store-bought, bright, tangy, garlicky, Caesar Dressing.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 40 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- cutting board
- bowl
- mixing bowl
- skillet
📝 Preparation Steps
1
DRESSING
2
Mince the anchovies, then use the side of your knife to mash by pressing down and sliding the knife against the cutting board to form a paste.
3
Combine the remaining dressing ingredients in a mixing bowl, except the Parmesan; mix until smooth. Finally, stir in the Parmesan. Refrigerate until ready to use.
4
CHICKEN
5
Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, the side of a can or a rolling pin to an even thickness, about ½-inch.
6
Mix all of the seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken.
olive oil2 tablespoon
7
Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the chicken and cook for ⏱️ 4-5 minutes per side until blackened and 160 degrees on an instant-read thermometer. Transfer chicken to a cutting board and wait at least ⏱️ 5 minutes before chopping.
8
PASTA SALAD
9
Cook pasta in salted water according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water, and transfer to a very large serving bowl. Toss with a drizzle of olive oil to prevent the pasta from sticking together.
olive oil2 tablespoon
10
Add the chicken, tomatoes, bell pepper, and half of the dressing, stir to evenly coat. Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day).
11
When ready to serve, add the chopped Romaine and croutons and toss with the remaining dressing. You may need to thin the dressing a little with a couple of tablespoons of milk before using. Garnish the salad with freshly shredded Parmesan cheese. Season with plenty of freshly cracked pepper to taste. Dig in!
croutons2 cups
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