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a plain bowl of penne with cooked skinless chicken-breast pieces, chopped green romaine and small golden croutons in creamy Parmesan Caesar dressing
Rachel Kim

Chicken Caesar Pasta Salad

Cook thin chicken cutlets before mixing the salad, then let them cool enough that they won't wilt the romaine on contact. The Caesar dressing uses mayonnaise, Parmesan and anchovy paste for a thick coating without raw egg. Keep the lettuce and croutons separate until the last toss. Pasta can sit dressed in the refrigerator, but a long wait turns the crunchy parts of a Caesar into soft scraps that disappear beneath the chicken.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry penne
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced into 1/2-inch-thick cutlets
  • 1 tbsp olive oil
  • 1/4 tsp fine salt for chicken
  • 1/4 tsp black pepper for chicken
  • 1/2 cup mayonnaise
  • 1/3 cup finely grated Parmesan
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 small garlic clove finely grated
  • 2 tbsp water
  • 3 cups chopped romaine lettuce washed and dried
  • 1 cup plain croutons

Method
 

  1. Season chicken with its salt and pepper. Heat oil in a skillet and cook cutlets for 4 to 5 minutes per side until at least 165°F, then rest for 5 minutes and cut into bite-size pieces.
  2. Meanwhile, boil penne in water with the tablespoon salt until fully tender. Drain, rinse under cool water and drain thoroughly. Spread chicken in a shallow dish to stop steaming.
  3. Whisk mayonnaise, Parmesan, lemon juice, Dijon, anchovy paste, garlic and water until smooth. Toss pasta and cooled chicken with the dressing.
  4. Fold in dry romaine and croutons just before serving. To make ahead, refrigerate the dressed pasta and chicken promptly and keep lettuce and croutons separate until the final toss.
  5. Serve cool and refrigerate leftovers within 2 hours.