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Grilled Chicken Caesar Pasta Salad

Grilled Chicken Caesar Pasta Salad

This Grilled Chicken Caesar Pasta Salad recipe is a delightful twist on a classic, bringing together tender grilled chicken, al dente pasta, and a zesty Caesar dressing for a satisfying and flavorful meal. It’s the perfect solution for a quick and impressive weeknight dinner or a crowd-pleasing potluck contribution.
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Prep Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Grilled Chicken
  • 2 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Pasta Salad
  • 12 ounces rotini or fusilli pasta (holds dressing well)
  • 1 large head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup grated Parmesan cheese , plus more for garnish
  • 1/4 cup croutons (store-bought or homemade)
  • 1/4 cup finely chopped red onion Optional
  • few strips cooked bacon crumbled for extra savory flavor. Optional
Creamy Caesar Dressing
  • 1/2 cup mayonnaise (full-fat recommended for best flavor and texture)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic minced or pressed
  • salt and freshly ground black pepper to taste
  • 2-4 tablespoons milk or water to thin to desired consistency

Equipment

  • Grill
  • Large pot
  • Colander
  • Medium Bowl
  • Large mixing bowl

Method
 

  1. Pat the chicken breasts dry with paper towels. In a small bowl, mix together the 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush this mixture evenly over both sides of the chicken breasts.
    2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using a grill pan, ensure it's well-oiled.
  3. Place the seasoned chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of the chicken.
    2 boneless, skinless chicken breasts
  4. Once cooked, remove the chicken from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute, making the chicken more tender. After resting, dice the chicken into bite-sized pieces.
    2 boneless, skinless chicken breasts
  5. While the chicken is grilling or resting, bring a large pot of salted water to a rolling boil. Add the 12 ounces of rotini or fusilli pasta and cook according to package directions until al dente. It’s important to not overcook the pasta as it will continue to soften slightly when tossed with the dressing.
    12 ounces rotini or fusilli pasta
  6. Drain the pasta thoroughly in a colander. For best results, you can rinse the pasta briefly with cold water to stop the cooking process and prevent it from sticking together. Set aside.
    12 ounces rotini or fusilli pasta
  7. Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. If using red onion, finely chop it now.
    1 large head romaine lettuce, 1 cup cherry tomatoes, 1/4 cup finely chopped red onion
  8. In a medium bowl, whisk together the 1/2 cup of mayonnaise, 1/4 cup of grated Parmesan cheese, 2 tablespoons of fresh lemon juice, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and 1 minced clove of garlic.
    1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 clove garlic
  9. Season the dressing with salt and freshly ground black pepper to your liking. If the dressing is too thick, gradually whisk in 2-4 tablespoons of milk or water, one tablespoon at a time, until you reach your desired pourable consistency. Taste and adjust seasonings as needed.
    salt, 2-4 tablespoons milk or water
  10. In a large mixing bowl, combine the cooked and drained pasta, chopped romaine lettuce, halved cherry tomatoes, and the diced grilled chicken. If using, add the chopped red onion.
    12 ounces rotini or fusilli pasta, 1 large head romaine lettuce, 1 cup cherry tomatoes, 2 boneless, skinless chicken breasts
  11. Pour about half of the prepared Caesar dressing over the pasta mixture. Gently toss everything together until the pasta, chicken, and vegetables are evenly coated.
  12. Add the 1/2 cup of grated Parmesan cheese and the croutons to the bowl. Toss again gently to distribute them throughout the salad.
    1/2 cup grated Parmesan cheese, 1/4 cup croutons
  13. Taste the salad. If it seems a little dry, add more dressing, a little at a time, and toss until it reaches your desired level of creaminess. You may not need all of the dressing.
  14. Serve the Grilled Chicken Caesar Pasta Salad immediately, garnished with additional grated Parmesan cheese and a few extra croutons if desired.
    1/2 cup grated Parmesan cheese, 1/4 cup croutons

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Keep croutons separate to maintain crunch if storing for longer. This dish is not ideal for freezing.