Chicken Caesar Pasta Salad

Name: Chicken Caesar Pasta Salad
Cook time: 30 min
Total time: 30 min
Ingredients: 100g Pasta; 200g Chicken; 1/3 Romaine Lettuce; 83g Tomato; 133g Greek Yogurt, fat-free; 2/3 tsp Mustard; 2 Garlic Cloves; 17g Parmesan; 1/3 lemon of Lemon Juice, from a whole lemon; 8ml Worcestershire Sauce, approx.

A fresh, creamy Chicken Caesar Pasta Salad that combines tender chicken, chilled pasta, crisp romaine, and juicy tomatoes in a tangy yogurt-based Caesar-style dressing. It’s hearty enough for lunch or dinner, and easy to portion for meal prep.

A fresh, creamy Chicken Caesar Pasta Salad that combines tender chicken, chilled pasta, crisp romaine, and juicy tomatoes in a tan... Show more

By rosin.dennis ·
Pasta Variation of Caesar Salad

Health Grade

B+ · Healthy

Time

30 min

Price

2,55 €

Calories

1067 kcal

meal prep

high protein

low fat

low sugar

Method

Boil the pasta

Bring a large pot of well-salted water to a boil over high heat. Add the Pasta and cook according to the package directions until al dente, tender but still with a little bite, usually about 8 to 12 minutes. Give it a stir early on so it does not stick together.

Drain and cool

Drain the pasta thoroughly in a colander and shake off as much excess water as you can. Let it sit and cool slightly for a few minutes so it does not wilt the lettuce or thin out the dressing too much.

Prep the chicken

Cut the Chicken into bite-sized pieces so it cooks quickly and evenly. Try to keep the pieces close in size for the most even browning.

Cook the chicken

Heat a large skillet over medium heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until they are browned on the outside and fully cooked through, about 8 to 10 minutes. The centers should no longer look pink. Transfer the chicken to a plate and let it cool slightly.

Wash the vegetables

Rinse the Romaine Lettuce well under cold water and wash the Tomatoes. Dry the romaine as thoroughly as you can so the salad stays crisp and the dressing does not get watery.

Chop the vegetables

Chop the romaine into bite-sized pieces. Halve the tomatoes. Mince the Garlic Cloves very finely so they blend smoothly into the dressing and do not leave big sharp bites.

Build the bowl

In a large mixing bowl, combine the slightly cooled pasta, the cooked chicken, the chopped romaine, and the halved tomatoes. Toss lightly to spread everything out before adding the dressing ingredients.

Add the dressing

Add the Greek yogurt, Mustard, grated Parmesan, Lemon Juice, and Worcestershire sauce directly to the bowl along with the minced garlic. Stir thoroughly until the yogurt mixture coats the pasta, chicken, and vegetables evenly and there are no concentrated pockets of dressing left behind.

Serve or chill

Taste and give the salad one final toss. Serve it right away while the romaine is crisp, or portion it into containers and refrigerate for later if you want a make-ahead lunch.