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Crispy Grilled Chicken Caesar Pasta Salad Easy Recipe with Croutons

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A quick and easy pasta salad featuring crispy grilled chicken, homemade garlicky croutons, and creamy Caesar dressing. Perfect for a satisfying lunch or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1 tablespoon olive oil (for brushing)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • 8 oz (225 g) short pasta shapes like rotini or farfalle
  • 2 cups romaine lettuce, chopped
  • ½ cup grated Parmesan cheese
  • ½ cup cherry tomatoes, halved (optional)
  • 3 cups day-old bread, cut into cubes (sourdough or ciabatta preferred)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs or oregano
  • Salt, to taste
  • ½ cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 anchovy fillets, minced or 1 teaspoon anchovy paste (optional)
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Pat the chicken breasts dry. Brush both sides lightly with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Let rest for 5-10 minutes.
  2. Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, minced garlic, Italian herbs, and salt. Spread on a baking sheet and bake for 12-15 minutes, tossing halfway, until golden and crisp.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (9-11 minutes). Drain and rinse under cold water.
  4. Heat grill pan over medium-high heat until very hot (about 5 minutes). Grill chicken 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.
  5. In a small bowl, whisk together mayonnaise or Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovies (if using), grated Parmesan, salt, and pepper. Adjust seasoning to taste.
  6. In a large bowl, combine pasta, chopped romaine, cherry tomatoes, sliced chicken, and half the Parmesan cheese. Pour dressing over and toss gently to coat.
  7. Just before serving, sprinkle homemade croutons and remaining Parmesan cheese over the salad to keep croutons crunchy.

Notes

For gluten-free, use gluten-free pasta and bread. For dairy-free, substitute Parmesan with nutritional yeast and use dairy-free mayo or yogurt. Add croutons just before serving to keep them crunchy. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).

Nutrition

Keywords: pasta salad, grilled chicken, Caesar salad, croutons, easy recipe, quick lunch, healthy, homemade dressing

Find it online: https://prismtaste.com/crispy-grilled-chicken-caesar-pasta-salad-easy-recipe-with-croutons/