Pin
Get ready for a dreamy bowl loaded with juicy chicken, crisp lettuce, silky dressing, and forkfuls of pasta. Takes just thirty minutes, so it's the perfect fix after a long day or when you want something fresh for a backyard hangout.
This all came together one night when I needed something light but filling. After that first forkful, it was official—it instantly made the weeknight dinner regulars.
Tasty Ingredients
- Salt and black pepper: Sprinkle on as much as you like Cracked black pepper really wakes it up
- Worcestershire sauce: Rounds out the flavor Find one with just the basics, no weird extras
- Anchovy paste: Gives it that umami zap You only need a bit and can skip if you're not that into it
- Garlic: Chop up fresh cloves for punchy flavor It melts right into the dressing
- Dijon mustard: Adds a little zing and makes everything extra creamy Go for the smooth tangy kind
- Lemon juice: Fresh juice is key for a bright dressing
- Extra virgin olive oil: Makes the dressing velvety The pepperier the oil the better
- Mayonnaise: Brings that rich, creamy vibe Grab a jar with big flavor
- Fresh parsley: Totally optional but boosts color and tastes super fresh Flat-leaf works best
- Garlic croutons: Toasty and garlicky Crunch comes from homemade or store-bought
- Fresh parmesan: Savory, melts easy, and tastes awesome Shred it yourself for the ultimate flavor
- Cherry tomatoes: Sweet and juicy Halve them for pops of flavor—look for shiny and firm ones
- Romaine lettuce: Fresh and super crisp Pick the ones with crunchy, super green leaves
- Cooked chicken breast: Hearty and loaded with protein Leftover rotisserie or homemade both hit the spot
- Bowtie or penne pasta: Holds onto all that dressing Best cooked al dente so it stays firm
Simple Steps
- Top and Serve:
- Right before you dig in toss on your croutons and a little extra parsley If you like things tangy, squeeze on more lemon or crank some black pepper
- Dress and Finish the Salad:
- Pour that creamy dressing over the salad and gently toss it all together with big tongs Add some parmesan on top and give it one last soft mix
- Assemble the Salad Base:
- Drop the cooked pasta, chicken, lettuce, and tomatoes into a big bowl Mix it up gently so you don't smash the lettuce
- Make the Caesar Dressing:
- Grab a mixing bowl and whip together mayo, oil, lemon juice, mustard, chopped garlic, anchovy, Worcestershire, and parmesan Stir until smooth Taste—add salt, pepper, garlic, or lemon if you want it bolder
- Cook and Dice the Chicken:
- Sprinkle your chicken breasts with salt and pepper, then brown 'em in an oiled skillet Cook until golden and cooked through—roughly six to eight minutes per side Let them rest, then chop up into bite-size chunks
- Boil the Pasta:
- Fill a big pot with salted water and bring it to a steady boil Toss in your pasta and cook until just barely tender (al dente) Drain, rinse briefly under cold water, then let it cool down completely before mixing
Pin
The homemade Caesar is really what does it for me. I can't resist tasting it fresh off the whisk. My kids always snatch the first croutons so now I hide a little stash for myself.
Keeping it Fresh
If you want everything to stay crisp, stash the lettuce and dressing in separate containers. Toss it all together just before serving. Leftovers are great the next day—just know that by day two, those croutons will be a bit softer.
Swaps & Fixes
No bowties? Penne or rotini work great. Out of chicken? Cooked turkey slides right in. For lighter dressing, blend in some Greek yogurt with the mayo. Want more crunch? Throw in thin red onions or bits of roasted peppers.
How to Serve
Dig in solo as a full meal, or pair with grilled corn and watermelon for summer vibes. It cozies up well with soup on cooler nights too. Honestly, I double up sometimes so I have extras for desk lunches all week.
Pin
Behind the Dish
Did you know the Caesar got its start in Mexico back in the roaring twenties? Pasta makes it even heartier—think laid-back family night or American-style party, but you still get all that Caesar goodness.
Recipe FAQs
- → What type of pasta works best for this salad?
Penne or bowtie pasta are awesome here—their shapes grab the dressing and mix easily with the rest of the ingredients.
- → How can I keep the lettuce crisp?
Wait to toss the romaine until right before you dig in, and stash everything in the fridge to keep it extra crunchy.
- → Can I make the dressing in advance?
Totally! Whip up the Caesar dressing ahead of time and chill it in a sealed container for up to two days.
- → What are good protein alternatives to chicken?
Swap in roasted chickpeas, tofu, or even grilled shrimp if you want to shake things up—each one tastes great.
- → How do I prevent the salad from becoming soggy?
Don’t add the croutons or dressing until you’re ready to eat. If saving for later, keep everything separate so nothing gets mushy.
- → Is anchovy paste necessary for the dressing?
Anchovy paste gives you that real-deal Caesar flavor. If you’re not a fan, try capers or just skip it—no worries.