Chicken Caesar Pasta Salad 

Ingredients

For the Chicken

• 2 large chicken breasts

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

For the Pasta Salad

• 300g rotini (fusilli) pasta

• 2 cups chopped Romaine lettuce

• ½ cup grated Parmesan cheese

• Optional: garlic croutons

For the Caesar Dressing

(You can use store-bought, but here is a homemade version)

• ½ cup mayonnaise

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1–2 cloves minced garlic

• ¼ cup grated Parmesan

• Salt & pepper to taste

• 2–3 tbsp water (to thin if needed)

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the rotini pasta and cook according to package instructions until al dente.

3. Drain and rinse under cold water to stop the cooking.

4. Set aside to cool.

2. Cook the Chicken

1. Pat the chicken breasts dry.

2. Rub them with olive oil, garlic powder, paprika, oregano, salt, and pepper.

3. Heat a pan over medium heat and cook the chicken for 5–6 minutes per side until golden brown and fully cooked.

4. Let the chicken rest for 5 minutes, then slice or dice into bite-size pieces.

3. Make the Caesar Dressing

1. In a bowl, whisk together mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, Parmesan, salt, and pepper.

2. Add water little by little until the consistency is creamy and pourable.

4. Assemble the Salad

1. In a large mixing bowl, add cooked pasta, chopped Romaine lettuce, and Parmesan cheese.

2. Pour in the Caesar dressing and toss gently until everything is evenly coated.

3. Add the sliced chicken on top or mix it in.

4. Garnish with extra Parmesan and croutons if desired.

Serving

Serve immediately for the best texture, or chill for 20–30 minutes for a cold salad version.

Pairs great with: iced tea, garlic bread, or a light lemonade.