Go Back

Chicken Caesar Pasta Salad

Chicken Caesar pasta salad with grilled chicken, crisp romaine, and al dente rotini tossed in a creamy garlic Caesar dressing. Cold, hearty, and evenly coated for an easy make-ahead lunch-style dinner.
Print Recipe Pin Recipe
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Salad
  • 12 oz rotini pasta
  • 1 large head romaine lettuce, chopped
  • 1 cup croutons
  • 0.75 cup shaved Parmesan cheese
Caesar Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese
  • 2 garlic, minced
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.25 cup olive oil
  • 0.25 tsp salt and black pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the chicken breast with garlic powder, salt, and pepper. Heat the olive oil in a cast iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until cooked through, flipping once for even browning.
  2. Let the chicken rest, then slice into strips. Aim for a firm, no-pink center when you slice so it stays juicy in the cold salad.
Cook and cool the pasta
  1. Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely, stopping the cooking so the pasta stays springy.
Make the Caesar dressing
  1. Whisk together the mayonnaise, lemon juice, grated Parmesan, garlic, Dijon mustard, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking until the dressing is smooth and creamy, then season with salt and black pepper to taste.
Assemble the pasta salad
  1. In a large bowl, combine the cooled pasta, chopped romaine, and sliced chicken. Pour the dressing over the salad and toss until everything is evenly coated.
  2. Add the croutons and shaved Parmesan, tossing gently one more time. Use a light toss so the romaine stays crisp and the croutons don’t soften right away.

Notes

For best texture, cool the pasta completely before mixing so the dressing doesn’t melt or thin. Store covered in the refrigerator up to 3 days; add croutons right before serving if you want maximum crunch. Freezing is not recommended for this salad. For a lighter option, use light mayonnaise (or Greek yogurt-based dressing) to reduce overall fat while keeping the creamy Caesar flavor.