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When your heart says pasta, but your head says salad, the obvious solution is to make this delicious Chicken Caesar Pasta Salad with an easy homemade dressing and crunchy croutons.
It’s the perfect recipe for days when you have leftover chicken, but you can use rotisserie chicken, too. The dressing is Greek yogurt-based and doesn’t contain mayo or anchovies, but trust me – it’s still big on flavor!
Serve this chicken Caesar pasta salad as a tasty lunch or dinner, or bring it to your next summer barbecue. The best part is you can make it in advance and store it in the fridge. Just wait to top with the dressing and the croutons until right before serving.
Chicken Caesar Pasta Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Chicken: Chop up leftover roast chicken or chicken breast, or use rotisserie chicken.
- Pasta: I use farfalle (the bowtie-shaped pasta). Colored or plain.
- Romaine: Or chopped gem lettuce.
- Avocado: Choose a firm, ripe avocado with a soft top.
- Parmesan: I like to grate it into large shards.
- Fresh basil: Adds a fresh, vibrant flavor.
- Dressing: You’ll need Greek yogurt, garlic, lemon, Parmesan, Worcestershire sauce, olive oil, Dijon mustard, maple syrup, sea salt, and pepper.
- Croutons: Made with sourdough bread, butter, dried oregano, and sea salt.
Serving Suggestion
Enjoy the salad with warm or cold pasta.
How to Make Caesar Pasta Salad
- Prepare the ingredients: Fry the croutons, mix the dressing, and chop the chicken, avocado, romaine, basil, and Parmesan.
- Cook pasta.
- Assemble the salad: Top with the dressing, croutons, and Parmesan.
Possible Variations
- Pasta: Use any small pasta shape you have to hand: macaroni, rotini, orzo, penne, or fusilli. You can also use cous cous, quinoa, or farro.
- Chicken: Swap for grilled shrimp, chickpeas, tuna, salmon, or turkey.
- Parmesan: Or cheddar, pecorino, Manchego, Grana Padano, or Asiago.
- Add-ins: Feel free to add more veggies such as chopped cherry tomatoes, red onions, corn, cucumber, radishes, or red peppers.
How to Store Leftovers
Store leftovers in an airtight container in the fridge, and enjoy within 2 days.
Recipe Tip
I like to cook the pasta 1-2 minutes past al dente when making pasta salad. That way, it’s not hard when I serve it cold.
FAQs
I rarely have anchovies on hand, but feel free to add 1 or 2 to taste as you process the dressing.
I love to serve it with my plain focaccia or four cheese garlic bread.
More Family Meals
Chicken Caesar Pasta Salad
Ingredients
Croutons
- 40 grams butter
- 3 slices sourdough bread, cubed
- 1 teaspoon oregano, dried
- 1/2 teaspoon sea salt
Pasta salad
- 250 grams cooked chicken
- 250 grams pasta, I used farfalle
- 2 romaine lettuce, chopped
- 1 avocado
- 20 grams Parmesan
- 1 tablespoon fresh basil, chopped
Dressing:
- 200 grams Greek yogurt
- 2 garlic cloves
- 1 lemon, juiced
- 2 teaspoons Worcestershire sauce
- 20 grams Parmesan, grated
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- sea salt
- black pepper
Instructions
- Heat a large pan medium-high and add the butter.
- When the butter is melted and bubbly, fry the cubed sourdough until golden. Sprinkle with sea salt and oregano. Allow to cool.
- Mix yogurt, garlic, lemon juice, Worcestershire sauce, 20 grams Parmesan cheese, olive oil, maple syrup, and Dijon mustard in a mini food processor to make the dressing. You may need to add a bit of water if the dressing is too thick.
- Add sea salt and pepper to taste.
- Cook the pasta according to the package directions. Allow to cool.
- Cube the chicken and avocado into bite-sized pieces.
- Assemble the salad in a large bowl or platter. Add pasta, chopped romaine, croutons (save some for serving), chicken, avocado, and the chopped fresh basil.
- Pour the dressing over the salad and toss everything together.
- Top with the remaining croutons and Parmesan (grated into shards).
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
