We LOVE Chicken Caesar Salad, so I knew this Chicken Caesar Pasta Salad recipe would also be a hit! It's a delicious meal made with creamy Caesar Dressing over Pasta, fresh Romaine Lettuce, tender Chicken, crunchy Croutons, and of course Parmesan Cheese!
Season Chicken Breasts with Salt, Pepper, and Garlic and Herb Seasonings.
Cook the Chicken on Stove over Medium/High Heat using EVOO. OR Cook in Air Fryer at 350 degrees for 8 minutes per side or until reaches 165 degrees internal temperature.
Allow to cool before cutting into bite size cubes.
Roughly chop 1 head of Romaine Lettuce and place in a large mixing bowl.
Add ½ cup grated Parmesan Cheese to bowl.
Place 1 cup of Seasoned Croutons in bowl and add the cooked and cooled pasta to the bowl. Toss ingredients to combine.
¾ - 1 cup Caesar Dressing and toss to coat. Serve Immediately
Notes
Seafood Variation: Add shredded Crab Meat in place of cubed chicken. Add ⅓ cup finely diced red onions and 2 sliced hard-boiled eggs to the recipe. Toss with Ceasar Salad Lite Dressing. (Copycat Pampered Chef Recipe.)Storage:
Store: This pasta salad is best enjoyed fresh. If you need to though, you can keep leftover chicken Caesar salad in a bowl covered with plastic wrap, or in an airtight container, in the refrigerator for up to 2 days.
Freeze: You can always prepare the chicken in advance and freeze it in a freezer bag or freezer-safe container for up to 3 months. Defrost and reheat to add to a freshly made salad later on!