This chicken Caesar pasta salad is the perfect summer meal. It’s packed with chicken, freshly squeezed lemon juice, crunchy croutons and kale.
My daughter and I are obsessed with salad. So we’ve been challenging ourselves to not go to the usual Greek or Italian salads but explore adding in ingredients we ordinarily wouldn’t use.
If you love watermelon then this Grilled Watermelon Salad needs to be at the top of your list to try next. And, strawberries in a salad takes it to another level with this Strawberry Avocado Pasta Salad. It is an unusual combo but works so well.
Why You’ll Love This Chicken Caesar Pasta Salad
- Great use of leftovers. You can use leftover chicken from other meals during the week. As well as any bread that is not good enough for sandwiches you can make your own croutons.
- Quick and easy to make. In just 15 minutes you can have a wholesome meal on the table including greens.
- Meal prep. We make extra so we have a nice lunch the next day.
Ingredient Notes And Variations
This recipe is fairly easy to pull together. But we have some notes and variation tips for you.
- Pasta. I find that short pasta shapes like rotini, fusilli, or shells with grooves work best because they hold onto the creamy Caesar dressing. Rotini and fusilli grip the sauce really well, while shells give a softer, scoopable texture. You can also use gluten-free pasta.
- Rotisserie chicken. Rotisserie chicken makes this salad quick and flavorful. Use it shredded or cubed. Leftover baked or grilled chicken works too, and canned chicken is also a great option.
- Kale. I find that kale is sturdier than lettuce and holds up in this pasta salad, even if you end up making it ahead. Remove the stems for a softer texture. Chop the leaves small or massage them with a bit of oil to soften them. Baby kale or romaine is an alternative.
- Extra virgin olive oil. Helps soften the kale and prevents the pasta from sticking together after cooking. Avocado oil or any neutral oil can be swapped.
- Lemon juice. Fresh lemon gives the best flavor, bottle juice works in a pinch.
- Lemon zest. I love lemon zest and sub in orange zest or a bit extra lemon juice if I don’t have any zest.
- Parmesan cheese. Freshly grated Parmesan will blends smoothly into the salad, pre-grated Parmesan works but won’t melt into the dressing quite as well. I use Pecorino Romano as a sharper substitute.
- Caesar dressing. I prefer a thick, creamy Caesar dressing for the best coating. Store-bought or homemade both work. Taste before adding more salt since Caesar dressings tend to be on the saltier side.
- Croutons. Add a nice crunch and texture. Store-bought or homemade both work. If prepping ahead, add croutons just before serving to keep them crisp. Gluten-free croutons are a great swap.
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How To Make Chicken Caesar Pasta Salad
- Cook the pasta in water with a bit of salt and according to package directions. It needs to be cooked until al dente. Drain well, drizzle with a little oil, and rinse under cold water to cool.
- In a bowl, combine the kale with lemon juice and oil. Massage with your hands until the leaves soften and turn a vibrant green.
- Then, add the pasta to the bowl with the kale. Stir in the lemon zest, chopped chicken, and Parmesan cheese. Pour the dressing over the salad and toss until everything is perfectly coated.
Bintu’s Tips
Although this is fairly easy to make, I still have some tips.
- Massage the kale well. You don’t want to skip this step! It makes the leaves softer and less bitter.
- Chill the salad for at least 30 to 60 minutes. All the flavors meld together.
- The pasta needs to be cooked until al dente. It just holds up better and also works well for leftovers.
Storage
You can store this pasta salad in the fridge for 2-3 days. Place it in an airtight container. I would also suggest you don’t add the croutons, as they will go soggy.
More Recipes Like This
We love a refreshing salad when it’s in the full summer heat. Here are a few of our go-tos.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Chicken Caesar Pasta Salad Recipe
Chicken Caesar Pasta Salad
Ingredients
- 10 ounces (285 g) pasta rotini or fusilli or shells
- 2-3 cups (280-420 g) rotisserie chicken cubed or shredded
- 4 cups (120 g) kale stems removed, cut into ribbons or chopped roughly
- 1 tablespoon extra virgin olive oil + more for pasta
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup (90 g) Parmesan cheese grated
- 1 ½ cups (360 ml) Caesar salad dressing
- 2 cups (70 g) croutons
Instructions
- Cook the pasta in water with a bit of salt and according to package directions. It needs to be cooked until al dente. Drain well, drizzle with a little oil, and rinse under cold water to cool.
- In a bowl, combine the kale with lemon juice and oil. Massage with your hands until the leaves soften and turn a vibrant green.
- Then, add the pasta to the bowl with the kale. Stir in the lemon zest, chopped chicken, and Parmesan cheese. Pour the dressing over the salad and toss until everything is perfectly coated.
Notes
- Massage the kale well. You don’t want to skip this step! It makes the leaves softer and less bitter.
- Chill the salad for at least 30 minutes to 60 minutes. All the flavors meld together.
- The pasta needs to be cooked until al dente. It just holds up better and also works well for leftovers.
- You can store this pasta salad in the fridge for 2-3 days. Place it in an airtight container. I would also suggest you don’t add the croutons as they will go soggy.
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