Prep Time: 35 min.
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 Caesar dressing.
It's the perfect recipe to make on the days you have leftover chicken from the day before, but you can also use a rotisserie chicken.
The dressing is Greek yogurt-based and doesn't have mayo or anchovies, but trust me - it's still big in flavor!
Serve this pasta salad as a tasty lunch or dinner, and bring it to your next summer barbeque or picnic.
The best part is you can make it in advance and store it in the fridge. Just wait to top with the dressing right before serving.
If you need more ideas, the whole family will love take a look at my pasta with sausage, bacon pasta salad, and baked burrata pasta.
Ingredients
- 40 grams butter
- 3 slices sourdough bread (cubed)
- 1 teaspoon dried oregano
- 250 grams cooked chicken
- 250 grams pasta (I used farfalle)
- 2 romaine lettuce (chopped)
- 1 avocado
- handful of fresh basil (chopped)
- 200 grams Greek yogurt
- 2 garlic cloves
- 1 lemon (juiced)
- 2 teaspoons Worcestershire sauce
- 40 grams parmesan (grated)
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- sea salt
- pepper
Instructions
Serves 4.
1. Heat a large pan medium-high and add the butter.
2. When the butter is melted and bubbly, fry the cubed sourdough until golden. Sprinkle with sea salt and oregano. Allow to cool.
3. Mix Greek yogurt, garlic, lemon juice, Worcestershire sauce, 20 grams of parmesan cheese, olive oil, maple syrup, and Dijon mustard in a mini food processor to make the dressing. You may need to add a tablespoon or two of water if the consistency is too thick (you want it pourable). Add sea salt and pepper to taste.
4. Cook the pasta according to the packet instructions. Allow to cool.
5. Cube the chicken and the avocado.
6. Assemble the pasta salad in a large platter or bowl: add pasta, chopped romaine, croutons (save some for serving), chicken, avocado, chopped fresh basil, and the remaining parmesan (grated).
7. Top with the salad dressing and the rest of the croutons.
8. Serve.
