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This chicken Caesar pasta salad has tender fusilli pasta tossed with fresh salad greens and juicy grilled chicken in a light and creamy homemade Caesar dressing. It’s an easy, delicious summer side dish that’s perfect for your next picnic or cookout!
Looking for more ways to liven up a BBQ this summer? Try my Italian pasta salad and this easy orzo pasta salad, too!
This creamy chicken Caesar pasta salad is a fusion of two classic summer salads and all the flavor that comes with it! There’s plenty of crispy Romaine lettuce tossed with juicy grilled chicken and tender, colorful fusilli pasta in a lightened-up homemade Caesar dressing.
Why I Love This Caesar Pasta Salad Recipe
- Lightened-up Caesar dressing. I LOVE this salad dressing. I make it with plain yogurt instead of mayo, and it has all the classic flavors of garlic, lemon, and parmesan in a lightened-up format.
- Quick to make. The whole salad is ready in about 25 minutes, and perfect as a side dish or light meal.
- Juicy chicken. If you love Caesar salad and pasta salad, you’ll love this recipe that brings them together with tender grilled chicken. Of course, you can always swap the chicken with your favorite protein, whether that’s shrimp, steak, or plant-based options like chickpeas!
Ingredients You’ll Need
These are some quick notes on the ingredients in this chicken Caesar pasta salad. You’ll find the printable recipe card at the bottom of the post, along with step-by-step instructions.
- Pasta – I use colorful fusilli, but any short-cut pasta will work in this pasta salad. Other good options are penne, rotini, shells, and bowtie pasta.
- Lettuce – Romaine lettuce is the classic choice for Caesar salad. Iceberg or butter lettuce can also be used.
- Chicken Breast – Grilled or cooked using your preferred method. As mentioned, you can swap the chicken in this recipe with another protein, like grilled shrimp.
- Parmesan Cheese – Freshly grated is best. You could also use Grated Pecorino Romano (or nutritional yeast for a dairy-free option).
- Plain Yogurt – This can be low-fat, non-fat, or regular plain or Greek yogurt. If you’d prefer to use mayonnaise, go right ahead!
- Dijon Mustard – If you need to substitute Dijon, use honey mustard or yellow mustard.
- Garlic – Or garlic powder (in this case, about 1/4 teaspoon per fresh clove). Minced shallot would also work.
- Lemon Juice – Substitute with lime juice or white wine vinegar if needed.
Tips and Variations
- Don’t overcook the pasta. After boiling your pasta al dente, immediately rinse it under cold water and then drain it to stop it from cooking further. Overcooked pasta will become gummy.
- Use up leftover chicken. Make this recipe with any cooked chicken you have in the fridge. Chop up leftover baked chicken or you can use a store-bought or homemade rotisserie chicken.
- More add-ins. Toss in tomatoes, cucumber slices, and avocado chunks for added texture. You can also add capers, anchovies, fresh lemon zest, and add-ins like feta for even more Mediterranean-style flavor.
- Add croutons. Make this pasta salad even more Caesar-inspired and add crunch with croutons! I’ll often turn leftover focaccia bread into homemade croutons.
Serving Suggestions
This chicken Caesar pasta salad is the perfect easy side for any summertime gathering, whether it’s Memorial Day, July 4th, or just your everyday backyard barbecue! I love serving it as a side dish along with grilled corn on the cob and a creamy potato salad, with BBQ ribs or pork kebabs. Afterward, sip on frozen lemonade or enjoy a scoop of mango sorbet for dessert.
How to Store Leftovers
Since this Caesar pasta salad contains fresh greens, it’s best enjoyed right away since the lettuce tends to get soggy with time. If you have leftovers you’d like to keep, store them in an airtight container to enjoy within a day or two. I like to roll up leftovers in a flatbread to make a fun twist on a Caesar wrap!
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Chicken Caesar Pasta Salad
Ingredients
For the Salad
- 1 pound multi-color fusilli pasta
- 6 cups chopped Romaine Lettuce
- 1 pound grilled chicken breasts, sliced or cut into bite-size pieces
- grated parmesan cheese, for garnish
For the Light Caesar Dressing
- ½ cup Non-Fat Plain Yogurt, (I use Dannon)
- 1½ tablespoons dijon mustard
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon water, add 1 more tablespoon for a thinner consistency
- 2 tablespoons grated parmesan cheese
- salt and fresh ground black pepper, to taste
Instructions
- Boil the pasta. Cook pasta according to the directions on the package; rinse, drain, and completely cool.
- Assemble the salad. Meanwhile, layer the chopped lettuce on a large, shallow plate. Add cooked pasta over the lettuce and top with sliced grilled chicken; set aside.
- Make the dressing. Prepare the dressing by combining all ingredients in a blender. Blend until creamy and smooth. If it's too thick, add water, about a tablespoon at a time, until you reach the desired consistency. Taste for salt and pepper and adjust accordingly.
- Dress the salad and serve. Drizzle the dressing over the salad. Garnish with grated parmesan cheese, and serve.
Notes
- Add cherry tomatoes, cucumber slices, or avocado chunks for extra textures and flavors.
- Provide additional Caesar dressing on the side for people who prefer a more robust flavor.
- Top with croutons for added crunch and texture.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Chicken Caesar Pasta Salad
Gather your ingredients and follow these steps to make this easy, flavor-packed Caesar pasta salad with chicken:
- Cook the pasta. Get your choice of pasta boiling according to the package directions. Once cooked, immediately rinse, drain, and cool the pasta completely.
- Assemble the salad. Now, add chopped Romaine lettuce to a large plate or salad bowl. Add the cooked pasta over the lettuce, and then the chopped, grilled chicken over top.
- Make the Caesar salad dressing. Meanwhile, combine the yogurt, Dijon mustard, garlic, lemon juice, and grated parmesan cheese in a blender with a little water to thin it out. Blend until the dressing is smooth and creamy.
- Dress the salad. Drizzle the dressing over the salad and pasta, then sprinkle with extra parmesan cheese and serve!
Make It Ahead
Whenever I prepare this pasta salad in advance, I like to combine the pasta chicken with the Caesar dressing and leave out the lettuce. Then, I’ll refrigerate the pasta salad in an airtight container and combine it with the chopped Romaine just before serving.
More Easy Salad Recipes
Nice salad and the dressing looks healthy enough! I heard using yogurt for the dressing is actually as tasty as using mayo. I’d like to try it out!
Ah yes, I remember the SnackWell’s phase. My mom would stock up on their Devil’s Food cookies!
Lovely chicken Caesar salad; I need this after all the “photo-shoot” cake I noshed on over the weekend!!