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Best Grilled Chicken Caesar Pasta Salad

Grilled Chicken Caesar Pasta Salad - featured image
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A smoky, creamy, and crunchy pasta salad that started as a kitchen disaster but became a go-to recipe for potlucks and weeknight dinners. Grilled chicken, al dente penne, crisp romaine, and tangy Caesar dressing come together in under 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound total)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 8 ounces penne pasta (about 2 cups dry)
  • 1 large head romaine lettuce, chopped
  • 3/4 cup Caesar dressing
  • 1/2 cup shredded Parmesan cheese
  • 1 cup croutons
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). Pat the chicken breasts dry with paper towels.
  2. Brush the chicken with 1 tablespoon olive oil. Sprinkle with salt, pepper, garlic powder, and dried oregano. Rub in gently and let sit for 5 minutes.
  3. Grill the chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Do not move the chicken around while grilling.
  4. Transfer the grilled chicken to a cutting board and let rest for 5 minutes.
  5. While the chicken grills, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (10-12 minutes). Drain in a colander, do not rinse. Toss with the remaining 1 tablespoon olive oil to prevent sticking.
  6. After resting, slice the chicken breasts into bite-sized strips or chunks.
  7. In a large mixing bowl, combine the warm pasta, chopped romaine lettuce, sliced grilled chicken, and half the shredded Parmesan. Pour the Caesar dressing over the top and toss gently with tongs until evenly coated.
  8. Sprinkle the remaining Parmesan, croutons, and fresh lemon juice over the top. Toss once more gently. Taste and adjust seasoning with extra salt or pepper if needed.
  9. Serve immediately or let sit for 10 minutes to let the flavors meld.

Notes

For best results, don’t overcook the chicken—use a meat thermometer and pull at 160°F. Toss pasta with dressing while still warm for better absorption. If making ahead, keep croutons and lettuce separate until serving to avoid sogginess. Leftovers keep in the fridge for up to 3 days.

Nutrition

Keywords: grilled chicken, Caesar salad, pasta salad, potluck, weeknight dinner, easy recipe

Find it online: https://ariaappetite.com/best-grilled-chicken-caesar-pasta-salad/