Chicken Caesar Pasta Salad
Rotini pasta, sliced chicken breast, and romaine lettuce tossed with a homemade caesar dressing and topped with crunchy homemade croutons.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- THE CROUTONS:
- 12 ounce baguette
- 1 TBSP olive oil
- 1/8 tsp salt
- 1/8 tsp garlic powder
- THE DRESSING:
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tsp soy sauce
- 2 tsp capers, crushed and chopped
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground pepper
- THE SALAD:
- 8 ounces rotini pasta
- 1 pound boneless skinless chicken breast
- 1 TBSP olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 8 ounces chopped romaine
- 2 TBSP freshly grated Parmesan cheese
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
OXO Good Grips 10-Piece POP Containers - SEE MORE
Directions
- THE CROUTONS:
- Preheat the oven to 350°F.
- Cut the baguette into large cubes and cut off any crust. Put the bread cubes in a large bowl, drizzle the oil over top and toss to coat. Sprinkle the salt and garlic powder on the bread and toss again. Spread the bread cubes out on a baking sheet and bake for 5 minutes then flip them over and bake another 5 minutes or until crunchy. Take croutons out of the oven and set aside to cool.
- THE DRESSING:
- Add all the dressing ingredients to a bowl and whisk until thoroughly combined, set aside.
- THE SALAD:
- Cook pasta according to package directions. Drain the pasta and rinse under cold water. Transfer the pasta to a large mixing bowl and set aside.
- In a small bowl mix together the salt, pepper, and garlic. Pat the chicken dry with a paper towel. Rub the oil all over the chicken and season the chicken all over with the spice mixture. Heat a skillet over medium heat. When the pan is hot cook the chicken until an internal temperature of 165°F, 6 to 9 minutes per side depending on the thickness of your chicken. Transfer the cooked chicken to a cutting board and allow to rest for 10 minutes.
- Slice the chicken into bite size pieces and add to the bowl with the pasta. Add the romaine to the bowl with HALF of the dressing and toss everything together.
- Transfer the salad to a serving bowl and sprinkle the croutons and Parmesan on top. Serve the salad with the remaining dressing on the side.
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