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Chicken Caesar Pasta Salad
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5 from 6 votes

Chicken Caesar Pasta Salad

Pasta salad meets green salad in this summer Chicken Caesar Pasta Salad. It makes a great BBQ side dish or serve it with some garlic bread for an easy dinner.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Pasta, Salad
Cuisine: American
Servings: 6 to 8
Calories: 500kcal


  • 3/4 pound boneless skinless thin-sliced chicken breast
  • 2 teaspoons garlic pepper
  • 1 lemon
  • 1 pound fusili or rotini pasta cooked according to package directions and immediately rinsed with cold water
  • 2 cups chopped romaine lettuce
  • 1 1/2 cups halved cherry or grape tomatoes
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh basil
  • 1/3 cup Caesar salad dressing store bought or homemade
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups croutons store bought or homemade


  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook thin sliced chicken for about 3 or 4 minutes per side, seasoning with garlic pepper as it cooks. When chicken is cooked through and no longer pink in center, remove from heat and transfer to a cutting board. Chop chicken into small bite-size pieces, squeeze the juice from half a lemon over the top and toss to combine. Allow to cool while assembling the salad.
  • In a large mixing bowl combine cooked and cooled pasta, romaine, tomatoes, green onion, and basil. Add Caesar salad dressing and toss to combine. Add cooked, chopped chicken (which should be slightly cool by now), plenty of fresh ground black pepper, and the croutons. Toss again, sprinkle with shaved Parmesan and serve.


To save time, use store-bought rotisserie chicken in place of the boneless, skinless chicken breast and omit garlic pepper.


Calories: 500kcal | Carbohydrates: 67g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 803mg | Potassium: 566mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1790IU | Vitamin C: 21.1mg | Calcium: 145mg | Iron: 2.4mg