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Creamy Grilled Chicken Caesar Pasta Salad

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A quick and easy summer salad featuring smoky grilled chicken, creamy Caesar dressing, and tender pasta, perfect for picnics and barbecues.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups romaine lettuce, chopped
  • 1/2 cup parmesan cheese, shredded or shaved
  • 1 cup croutons
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup grated parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to cool it quickly and stop cooking. Set aside to drain well.
  2. Brush the chicken breasts with 1 tablespoon olive oil. Sprinkle both sides with 1 teaspoon garlic powder, salt, and black pepper. Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping too often to get nice grill marks. Transfer to a plate and let rest for 5 minutes before slicing thinly.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 minced garlic cloves, and 2 teaspoons Worcestershire sauce. Stir in 1/3 cup grated parmesan cheese. Season with salt and pepper to taste until smooth and tangy.
  4. In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, sliced grilled chicken, and 1/2 cup shredded parmesan. Pour the dressing over the salad and toss gently to coat everything evenly. Add 1 cup croutons last to keep them crunchy. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  5. Serve immediately at room temperature or chilled for a couple of hours in the fridge. The salad holds well and flavors marry beautifully after resting.

Notes

Pound chicken breasts to even thickness for faster, more even cooking. Use a meat thermometer to ensure chicken reaches 165°F. Toss salad gently to avoid bruising lettuce and crushing croutons. Rest chicken before slicing to keep it juicy. For gluten-free, use gluten-free pasta and substitute croutons with nuts or seeds. Dressing can be made lighter or vegan by swapping mayonnaise with Greek yogurt or dairy-free mayo.

Nutrition

Keywords: grilled chicken, Caesar salad, pasta salad, summer recipe, creamy dressing, easy dinner, barbecue salad

Find it online: https://junomeals.com/creamy-grilled-chicken-caesar-pasta-salad-recipe-easy-and-perfect-for-summer/