This filling salad combines crisp greens, juicy grilled chicken, tender pasta spirals, and the bold, creamy flavors of Caesar dressing. It’s a full meal disguised as a salad — easy, crowd-pleasing, and perfect for make-ahead lunches or casual dinners.
Ingredients:
For the Chicken:
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried Italian herbs
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Juice of ½ lemon
For the Salad:
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250g (about 8 oz) rotini pasta (or any short pasta)
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4 cups romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 cup Caesar croutons
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¼ cup shaved parmesan cheese (plus extra for garnish)
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¼ cup grated parmesan cheese
For the Caesar Dressing:
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½ cup mayonnaise
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon anchovy paste (optional, but traditional)
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1 small garlic clove, finely minced
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¼ cup grated parmesan cheese
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¼ teaspoon salt
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¼ teaspoon black pepper
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2–3 tablespoons water (to thin, if necessary)
Equipment Needed:
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Grill pan or outdoor grill
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Large pot for pasta
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Salad bowl
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Whisk and small bowl (for dressing)
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Tongs
Instructions:
Step 1: Marinate and Grill the Chicken
In a small bowl, mix the olive oil, garlic powder, salt, black pepper, Italian herbs, and lemon juice.
Rub the marinade all over the chicken breasts. Let sit for at least 20 minutes at room temperature (or refrigerate up to 2 hours).
Heat a grill pan or outdoor grill to medium-high. Grill the chicken for about 5–7 minutes per side until fully cooked (internal temp 165°F/74°C) and nicely charred.
Set the grilled chicken aside to rest for 5 minutes, then slice into strips.
Step 2: Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil.
Cook the rotini according to package instructions until al dente.
Drain, rinse under cold water to stop the cooking, and toss with a little olive oil to prevent sticking.
Step 3: Make the Caesar Dressing
In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (if using), minced garlic, grated parmesan, salt, and pepper.
If the dressing is too thick, add water a tablespoon at a time until it’s creamy but pourable.
Taste and adjust seasoning as needed.
Step 4: Assemble the Salad
In a large bowl, combine:
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The chopped romaine lettuce
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Cooked and cooled rotini pasta
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Cherry tomatoes
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Croutons
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Shaved parmesan cheese
Drizzle half of the Caesar dressing over the top and gently toss everything to coat.
Add the sliced grilled chicken on top.
Drizzle with more dressing if desired, and sprinkle with additional parmesan shavings.
Step 5: Serve
Serve immediately, with extra dressing on the side if people want more.
Optional: Finish with a grind of black pepper and a squeeze of lemon for a final pop.
Notes & Tips:
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Anchovy Paste: Traditional Caesar dressing uses anchovies for that signature umami flavor. If you're not a fan, feel free to leave it out.
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Meal Prep: Store the salad components and dressing separately. Combine right before serving to keep the croutons crunchy.
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Additions: Want extra flavor? Toss in crispy bacon bits, sliced red onion, or roasted chickpeas.
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Shortcuts: Use a good-quality store-bought Caesar dressing if you’re short on time.
Final Thoughts:
This Grilled Chicken Caesar Pasta Salad is the perfect mix of crisp, creamy, and satisfying. It’s fast enough for weeknights but impressive enough to serve at gatherings — and it’s endlessly customizable depending on your favorite Caesar twists.