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Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad combines super-tender grilled chicken, bow tie pasta, fresh lettuce, crispy croutons, and Parmesan cheese – all tossed with a fantastic Caesar dressing.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1 3/4 cups Caesar salad dressing, divided (use a 50/50 mix of Ken’s Lite and Cardini’s Original Caesar dressings – so a little over 3/4 cup of each dressing)
3 cups croutons, make homemade or use store-bought croutons
12 ounces dry Farfalle pasta (bow tie pasta), or your favorite pasta shape
4 cups Romaine chopped (about one medium to large head)
1/4 cup Parmesan cheese, freshly grated
Instructions
- Butterfly chicken and place in a gallon zipper seal bag.
- Mix both dressing types and pour one cup of the mixed dressing into the bag with the chicken. Move pieces around in the bag so that they all get covered with the marinade. Seal the bag and refrigerate for at least six hours but no more than 12 hours.
- While chicken marinates, make croutons per this recipe if using.
- Place a pot of water on to boil and once boiling, add two teaspoons of kosher salt. Add pasta and cook just shy of fully cooked. Pour it out into a colander to drain and then place into a large bowl.
- Add a half cup of the mixed dressing to the warm pasta and toss then pour out onto a small sheet tray and refrigerate to let the pasta absorb the dressing and cool.
- Grill the chicken on an oiled hot grill for about 3-4 minutes on each side, or until fully cooked through then move to a platter to rest. Or grill on an indoor grill pan.
- Once chicken has set for 15 minutes, cut each piece into thick strips then cut the strips into bite sized pieces.
- Cut romaine into bite sized pieces and place into a large serving bowl with the remaining quarter cup of mixed dressing and toss.
- Add cooked chicken pieces, cooked and cooled pasta, croutons and grated Parmesan cheese and toss.
- Serve with grated Parmesan cheese on the side as well as additional dressing.
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