Chicken Caesar Pasta Salad
A delicious and satisfying dish that combines savory flavors and fresh ingredients, perfect for lunch, dinner, or a potluck.
Ingredients
For the Salad
- 2 cups diced chicken use tenderloins or chicken breasts
- 4 slices bacon or turkey bacon for a lighter option
- 8 ounces short pasta (fusilli or rotini, cooked al dente)
- 4 cups romaine lettuce (chopped; can mix with spinach)
- 1/2 cup Parmesan cheese (freshly shredded or grated)
- 1 cup croutons (store-bought or homemade garlic croutons)
- 1 tablespoon salad supreme seasoning (optional)
- 1/2 cup Caesar dressing
- 1/2 cup Ranch dressing (combine for flavor)
- 2 tablespoons olive oil (for cooking)
- 1 teaspoon poultry seasoning (or Cajun/lemon pepper)
Instructions
Preparation
- Start by cooking the bacon in a skillet until crispy. Remove it and crumble into pieces.
- In the same pan, use the olive oil to cook the diced chicken until golden and cooked through, seasoning it with poultry spice.
Cooking the Pasta
- Boil water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
Combining the Salad
- In a large bowl, combine the cooked pasta, chopped romaine lettuce, cooked chicken, crumbled bacon, and grated Parmesan cheese.
Adding Dressings
- Pour the Caesar and Ranch dressings over the salad mix. Add the optional salad supreme seasoning.
Tossing Together
- Gently toss all ingredients until well coated with dressings.
Finishing Touch
- Just before serving, add the croutons on top for added crunch.
Notes
For extra flavor, let the salad sit in the fridge for about 30 minutes after mixing. You can cook the chicken and bacon ahead of time to save time on busy days. Try adding vegetables like cherry tomatoes or cucumbers for added freshness. Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, keep the croutons separate until serving to maintain their crunch.