Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear until fully cooked, then slice or cube into bite-sized pieces.
- Wash and chop the romaine lettuce into medium-sized pieces to provide a satisfying crunch in the salad.
- If using store-bought Caesar dressing, stir well to combine. For homemade dressing, whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and freshly grated Parmesan cheese until creamy and smooth.
- In a large bowl, toss the cooled pasta, chicken, romaine lettuce, croutons, and Parmesan cheese with enough dressing to coat everything evenly. Adjust seasoning with salt and freshly ground black pepper to your preference.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled, optionally garnished with extra Parmesan, freshly cracked black pepper, and lemon wedges.
Notes
Pasta Texture: I always cook my pasta just past al dente for this salad.
The pasta continues to absorb dressing as it sits, and if it starts too firm, it can become tough and chewy.
Rinsing under cold water is essential to stop the cooking immediately and cool it down for the salad.
Make Ahead Dressing: This dressing actually gets better after a few hours in the fridge.
I like to make it a day ahead so the garlic and anchovy flavors have time to mellow and meld together.
Just give it a good whisk before using.
Chicken Shortcut: When I'm short on time, I use a rotisserie chicken from the store.
I shred the meat and skip the grilling step entirely.
It adds a lovely smoky flavor that works perfectly with the Caesar dressing.
Storage Tip: Keep the croutons and lettuce separate from the rest of the salad if you plan to have leftovers.
I store them in a ziplock bag and add them fresh when serving the next day.
Otherwise, the croutons get soggy and the lettuce wilts.
Anchovy Alternative: I understand not everyone keeps anchovy paste on hand.
I've had great success using a teaspoon of capers, finely minced, instead.
It gives that same salty, umami depth without the fishy intensity.
Serving Variation: For a lighter meal, I skip the croutons and add a handful of toasted pine nuts or slivered almonds.
The crunch is still there, but it feels fresher and less heavy on the stomach.
