Print

Chicken Caesar Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This chicken Caesar pasta salad is the best side dish of the summer! It’s loaded with classic flavors of Caesar salad combined with shredded rotisserie chicken, massaged kale, and al dente noodles. Perfect for the next backyard barbecue or a quick meal prep recipe for easy weekday lunches!

Ingredients

Units Scale
  • 2–3 cups shredded rotisserie chicken
  • 16 ounces pasta
  • 6 cups thinly sliced kale
  • 1 tablespoon olive oil + more for drizzling pasta
  • juice of 1 lemon (about 2 tablespoons)
  • zest of 1 lemon (about 1 tablespoon)
  • 4 ounce jar capers, drained
  • 5 ounces shaved Parmesan cheese
  • 1 1/2 cups Caesar dressing
  • 2 cups homemade herb and garlic croutons
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Cook pasta according to package directions, until al dente. Be sure to salt the pasta water! Toss it in olive oil and season with salt and pepper. Let pasta cool to room temperature.
  2. Add kale to a large serving bowl. Drizzle with oil and lemon juice. Add a couple large pinches of salt and pepper. Massage kale for a few minutes until it wilts and turns bright green. Add lemon zest and toss to mix it in well.
  3. Add cooled pasta, capers, and Parmesan cheese (reserve some Parmesan for garnish if you like) to the bowl.
  4. Drizzle with Caesar dressing. Toss to coat evenly.
  5. If you’re serving the salad right away, fold in the crispy croutons. If you’re serving it later, add the croutons just before serving along with another drizzle of dressing.
  6. Toss to coat, garnish with Parmesan cheese, and fresh cracked pepper, and enjoy!
  7. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Cool Pasta. Be sure to cool your pasta to room temperature before adding it to the pasta salad. There is no need to rinse it with cold water. Just drizzle it with olive oil and let it sit out on the counter for 10 or 20 minutes.

    • Salt Pasta Water. Salt your pasta water moderately! It may seem like a small thing, but salting the water is your first chance to season the pasta and it really does make a difference in the overall flavor of the dish. Add 2-4 tablespoons of Kosher salt to the boiling water just before adding the pasta.

    • Cook Pasta al Dente. Cook the pasta just until al dente. Nothing ruins a pasta salad quicker than mushy, overcooked noodles! Check the package directions and cook the pasta just until al dente so it holds up well when coated in the thick, creamy Caesar dressing.

Find it online: https://midwestfoodieblog.com/chicken-caesar-pasta-salad/