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Creamy Chicken Caesar Pasta Salad with lettuce and croutons

Creamy Chicken Caesar Pasta Salad

A nutritious and satisfying pasta salad that combines grilled chicken, whole wheat pasta, and a creamy yogurt-based dressing, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz short-cut whole wheat pasta (penne, rotini, or fusilli) Whole grain for extra fiber and sustained energy
  • 2 large boneless skinless chicken breasts (about 1 lb), grilled or pan-seared, sliced Preferred cooking methods for tenderness
Salad Base
  • 2 cups chopped romaine lettuce, washed and spun dry For crunch and freshness
Dressing
  • 1/2 cup plain Greek yogurt Lower fat than mayo, acts as the creamy base
  • 1/4 cup light mayonnaise Optional for silkier texture
  • 1/3 cup freshly grated Parmesan cheese Plus extra for garnish
  • 1 tbsp lemon juice For brightness, lime can be substituted
  • 1–2 tsp Dijon mustard Adds a nice kick
  • 1–2 tsp anchovy fillets or 1 tsp anchovy paste Optional; adds authentic umami
  • 1 clove garlic, minced Enhances flavor
  • 2–3 tbsp olive oil Extra virgin for the best flavor
  • Salt and freshly ground black pepper, to taste Essential for seasoning
Optional Add-ins
  • Capers, cherry tomatoes, cucumber slices, or roasted red peppers For color and texture
  • Toasted pine nuts or sliced almonds For crunch; omit if nut-free

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook to al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup pasta water before draining.
Cooking the Chicken
  1. Season chicken with salt, pepper, and a pinch of garlic powder. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
Making the Dressing
  1. Whisk Greek yogurt, light mayo (if using), Parmesan, lemon juice, Dijon, minced garlic, and anchovy paste until smooth. Slowly drizzle in olive oil while whisking to emulsify. If too thick, add reserved pasta water a tablespoon at a time to reach the desired consistency.
Assembling the Salad
  1. Toss warm pasta with half the dressing so it absorbs flavors. Add chicken, romaine, cherry tomatoes (if using), and remaining dressing. Toss gently until combined. Top with extra Parmesan and toasted nuts if desired.

Notes

Meal prep friendly, holds well for 3–4 days. Keep dressing separate until serving to maintain crunch.