Pan-Fried Chicken Caesar Pasta Salad

Ingredients

- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 8 ounces cavatappi pasta
- 1 cup Caesar croutons
- 1 large head romaine lettuce, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper

Instructions

1. Prepare the Chicken:
- Season the chicken breasts with salt on both sides.
- Heat a pan over medium heat and coat with a tablespoon of oil.
- Add the chicken breasts to the pan, cooking for about 6 minutes on each side, or until fully cooked and golden brown.
- Remove from heat and let rest for 5 minutes before slicing into thin strips.

2. Cook the Pasta:
- In a large pot of salted boiling water, cook the cavatappi pasta according to package instructions until al dente, about 9 minutes.
- Drain and rinse under cold water to stop the cooking process, then set aside.

3. Prepare the Dressing:
- In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Champagne vinegar, Dijon mustard, Worcestershire sauce, and minced garlic until smooth.
- Season with black pepper and adjust seasoning if necessary.

4. Assemble the Salad:
- In a large serving bowl, combine the cooked pasta, sliced chicken, chopped romaine lettuce, Caesar croutons, and grated Parmesan cheese.
- Drizzle the dressing over the salad and toss gently until everything is well coated.

5. Serve:
- Serve immediately on plates or bowls, showcasing the vibrant colors and textures of the dish.

Total Time

PT35M
35 minutes

Type of Dish

Lunch

Keywords

Pan-fried chicken, Caesar salad, Chicken pasta, Gourmet lunch, Easy salad recipe, Homemade dressing, Chicken Caesar pasta, Quick lunch idea, Pasta salad with chicken, Creamy Caesar dressing

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1600

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