Easy and Hearty Chicken Caesar Pasta Salad Recipe

Introduction:

If you enjoy traditional Caesar salads, you'll adore this substantial and straightforward recipe for a Chicken Caesar Pasta Salad.

In this recipe, we'll walk you through making fresh crispy croutons, a cheater's version of a great Caesar salad dressing using mayonnaise as the base, and how to assemble the ideal pasta salad with chicken, bacon, and lettuce.

Let's dive in!

Section 1: "The Perfect Caesar Salad Dressing"

The dressing is a key component of any Caesar salad, and this recipe uses a cheats' version with mayonnaise as the base for a quick and easy dressing that's just as delicious as the traditional version made with egg yolk and oil.

We'll also add anchovies for a deeper, saltier flavor that doesn't make the dressing taste fishy.

The dressing can be prepared ahead of time and kept in the refrigerator for up to 3–4 days before using.

Section 2: "Adding Chicken and Bacon"

While a Caesar salad doesn't necessarily need chicken, this recipe includes it for an extra protein boost.

We'll show you how to slice and season the chicken, then fry it in leftover bacon fat for added flavor.

To avoid the lettuce getting soggy and the dressing solidifying, it's crucial to let the chicken and bacon cool before incorporating them into the salad.

Section 3: "Homemade Croutons"

Making your own croutons is easy and adds a crunchy texture to the pasta salad.

You'll learn how to rip bread into rustic pieces, brush them with oil, season them with salt, and bake them till crisp and golden.

You can use ciabatta or any non-sandwich style bread for the croutons.

Section 4: "Assembling the Caesar Pasta Salad"

In this section, we'll guide you on cooking and rinsing the pasta, choosing the right lettuce (Romaine or little gem lettuce), and assembling the pasta salad by adding the cooked pasta, lettuce, bacon, chicken, croutons, and Parmesan cheese.

We'll also provide tips on tossing the salad with the dressing just before serving to prevent it from becoming too soggy.

Section 5: "Serving and Storing"

The pasta salad can be served after giving it a good stir.

We'll share tips on storing the salad ahead of time, leaving out the croutons and possibly the lettuce, and adding them in just before serving to keep them crispy.

We'll also recommend holding back some dressing and tossing it through the salad just before serving to prevent it from drying out.

Here it is, a hearty and delicious dish for chicken caesar pasta salad that you can cook at home.

This pasta salad is guaranteed to be a hit because to its homemade Caesar dressing, crunchy croutons, and savory chicken and bacon.

Enjoy!

Equipment:

Food Processor & Spatula (for dressing)

Large Pot & Colander (for pasta)

Large Pan & Tongs (for frying chicken/bacon)

Baking Tray (for croutons)

Sharp Knife & Chopping Board

Large Serving Dish & Salad Tosses

Ingredients (check list):

Caesar Salad Dressing

1 cup / 240g good quality Full Fat Mayo
1/2 cup / 40g freshly grated Parmesan
2 Anchovy Fillets (see notes)
1 Lemon, juice only (approx. 2 tbsp.)
1 tsp EACH: Dijon Mustard, Worcestershire Sauce
1 small clove of Garlic
1/4 tsp EACH: Salt, Black Pepper

Pasta Salad

12oz / 350g Penne, or other shortcut pasta
2x 7-9oz/200-250g Chicken Breasts
6 slices of Bacon
1 large head of Romaine Lettuce, chopped
1/4 cup / 20g shaved Parmesan, or to preference (I typically just use a vegetable peeler)
3.5oz / 100g Ciabatta, roughly torn into small bite-sized pieces
1/2 tsp EACH: Salt, Garlic Powder plus more salt as needed
1/4 tsp Black Pepper
Olive Oil, as needed

Instructions:

Horizontally slice the chicken breasts through the center to make 4 even-sized breasts. Coat in 1/2 tsp salt, 1/2 tsp garlic powder & 1/4 tsp black pepper. Place to one side.
Fry bacon over low-medium heat until crisp, then remove bacon and leave the fat in the pan. Increase heat slightly to medium and add the chicken to the leftover fat, adding a drizzle more oil if you need to. Fry the chicken for a few mins each side, or until golden on the outside and white/piping hot through the center. Place to one side and leave to completely cool. Slice into thin strips just before needed.
Add corn bread to a baking tray, drizzle with olive oil (1-2 tbsp.) and sprinkle with a good pinch of salt. Give it all a toss then pop in the oven at 180C/350F for around 12mins, or until deep golden and crispy. Place to one side and leave to cool.
Add pasta to salted boiling water and cook to packet instruction. Drain and rinse with water until completely cool. Give it a very good shake in the colander to remove as much water as possible.
Whilst the pasta is cooking, add mayo, parmesan, anchovies, mustard, Worcestershire sauce, garlic, lemon juice, salt and pepper to a food processor and blitz until smooth and fully blended.
Add drained pasta to a large serving bowl. Top with chopped lettuce, bacon, chicken, croutons and shaved parmesan. Pour in all the dressing (or the amount of your preference) then give everything a good toss. Serve up and enjoy!