Reynaldo’s Cocina 📍
Chicken Caesar Pasta Salad
A loaded Chicken Caesar Pasta Salad with grilled chicken, romaine lettuce, rotini pasta, bacon, cherry tomatoes, red onion, and Parmesan cheese.
Ingredients
Chicken
- 2 pounds boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta Salad
- 1 pound rotini pasta
- 2 large romaine hearts chopped
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 8 slices bacon cooked and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shaved Parmesan cheese
Dressing
- 1 cup Caesar dressing
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
Equipment
- - Outdoor grill or grill pan
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Tongs
- - Small mixing bowl
- Whisk
- - Serving platter
Method
- Pat the chicken dry.
- Add chicken to a bowl.
- Season with olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
- Massage the seasonings into the chicken and set aside.
- Bring a large pot of salted water to a boil.
- Cook the rotini pasta until al dente according to package directions.
- Drain, rinse lightly under cool water, and allow to cool.
- Cook the bacon until crispy.
- Transfer to paper towels and allow to cool.
- Chop into pieces.
- Wash and chop the romaine lettuce.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Preheat a grill or grill pan over medium high heat.
- Cook the chicken for 5 to 7 minutes per side until grill marks develop and the internal temperature reaches 165 degrees.
- Remove from heat and allow to rest for 5 minutes.
- Slice the chicken against the grain into strips or bite sized pieces.
- In a small bowl, whisk together Caesar dressing, lemon juice, and black pepper.
- Add cooled rotini pasta to a large mixing bowl.
- Add romaine lettuce, cherry tomatoes, red onion, bacon, grated Parmesan cheese, and shredded Parmesan cheese.
- Pour the dressing over the salad and toss gently until evenly coated.
- Top with sliced grilled chicken.
- Finish with shaved Parmesan cheese.
- Serve immediately or chill before serving.
Notes
• Cool the pasta before combining to keep the romaine crisp and fresh.
• Using grated, shredded, and shaved Parmesan creates better texture throughout the salad.
• Rest the grilled chicken before slicing to help retain moisture.
• Dress lightly at first and adjust after mixing if needed.
• Add the shaved Parmesan last for the best presentation.
