Chicken Caesar Pasta Salad

Crispy, golden fried chicken meets creamy Caesar-dressed pasta in this hearty Chicken Caesar Pasta Salad. Packed with bold flavors, crunchy textures, and vibrant veggies, this dish puts a delicious twist on the classic Caesar salad. Perfect as a main course for lunch or dinner, it’s satisfying, fresh, and guaranteed to impress.

Iram Mansoor

Chicken Caesar Pasta Salad

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Crispy, golden fried chicken meets creamy Caesar-dressed pasta in this hearty Chicken Caesar Pasta Salad. Packed with bold flavors, crunchy textures, and vibrant veggies, this dish puts a delicious twist on the classic Caesar salad. Perfect as a main course for lunch or dinner, it’s satisfying, fresh, and guaranteed to impress.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 Servings

Ingredients Method Video Notes

Ingredients

 

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For the Chicken Seasoning:

• 2 boneless skinless chicken breasts (halved lengthwise and pounded thin)
• Salt to taste
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tbsp smoked paprika

For the Dry Batter:

• 1 cup all-purpose flour
• Salt to taste
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp smoked paprika

For the Breadcrumb Coating:

• 2 cups panko breadcrumbs

For the Egg Wash:

• 1 large egg
• 1/2 cup water

Caesar Dressing

• 1/2 cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 2 cloves garlic minced
• Salt to taste
• 1 tsp black pepper
• 1/3 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Caesar Pasta Salad Base

• 2 cups chopped romaine lettuce
• 1/2 red onion thinly sliced
• 6 cherry tomatoes halved
• 1 cup cooked penne pasta
• 1 cup croutons
• 4–5 tbsp Caesar dressing more to taste
• Salt to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika

Method

 

Prepare & Season the Chicken

1. Halve and pound the chicken breasts until evenly thin. Season both sides with salt, garlic powder, black pepper, and smoked paprika.

Set Up Your Breading Station

1. In one bowl, mix the dry batter: flour, garlic powder, smoked paprika, black pepper, and salt.
2. In another bowl, whisk together the egg and water to create the egg wash.
3. In a third bowl, add panko breadcrumbs.

Bread the Chicken

1. Dredge each chicken piece in the dry flour mixture, then dip into the egg wash. Repeat once more (flour → egg), then coat generously with panko breadcrumbs.

Fry the Chicken

1. Heat oil in a deep pan to 350°F (175°C). Carefully fry the chicken for 3–4 minutes, flipping halfway through, until golden brown and internal temp reaches 165°F (74°C).
2. Drain on paper towels and set aside.

Make the Caesar Dressing

1. In a bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, Parmesan, salt, pepper, and olive oil until smooth and creamy.
2. Adjust seasoning to taste.

Assemble the Salad

1. In a large mixing bowl, combine:

   – Romaine lettuce

   – Cooked penne pasta

   – Cherry tomatoes

   – Red onion

   – Croutons
2. Season with salt, garlic powder, and smoked paprika. Toss with Caesar dressing and mix well. Add extra Parmesan if desired.

Serve

1. Top the salad with crispy fried chicken (whole or sliced). Drizzle with additional dressing and a sprinkle of Parmesan.
2. Serve immediately and enjoy!

Video

Notes

• Swap fried chicken for grilled chicken for a lighter version.
• Use store-bought Caesar dressing for convenience.
• Add avocado or boiled eggs for extra richness.

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