Name: Chicken Caesar Pasta Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 pinch cold chicken breast, diced; 1 head of romaine lettuce, washed dried and cut into bite sized pieces; 8 ounce short pasta, cooked according to the package and tossed with 2 tablespoons dressing to keep it from sticking as it cools; 1/2 cup black olives; 1 plum tomato, cut into bite sized pieces; 1/2 cup roasted red peppers, cut into small strips; FOR THE DRESSING:; 2 anchovy fillets, or 2 teaspoons anchovy paste; 1 garlic clove, grated; 1 lemon, juice and zest; 2 tablespoon red wine vinegar; 1/2 teaspoon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon sour cream; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes; Salt and black pepper, to taste; 1/4 cup pecorino Romano cheese, grated; 1/3 cup olive oil

Chicken Caesar Pasta Salad

By: Anne Colagioia

Combine the classic flavor of a vintage Caesar salad with the potluck goodness of easy pasta recipes with this Chicken Caesar Pasta Salad recipe from Anne Colagioia. Pasta noodles and lean chicken breast provide fat free heartiness to this idea, making it one of the best green salad recipes for a quick meal. Best of all, this recipe can be easily made for those on a gluten free diet. This easy salad recipe also shows you how to make a homemade Caesar salad dressing.

Notes

If you’re following a gluten free diet be sure to use gluten free pasta. You can substitute about 1/2 cup of your favorite Caesar dressing in place of the dressing recipe here to make it even easier. But be sure to check the ingredients list for gluten since it’s common in many dressings.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

Watch this cooking video to see exactly how Anne makes this green salad recipe:

Preparation Time10 min

Cooking Time10 min

Ingredients

1 pinch cold chicken breast, diced
1 head of romaine lettuce, washed dried and cut into bite sized pieces
8 ounces short pasta, cooked according to the package and tossed with 2 tablespoons dressing to keep it from sticking as it cools
1/2 cup black olives
1 plum tomato, cut into bite sized pieces
1/2 cup roasted red peppers, cut into small strips
FOR THE DRESSING:
2 anchovy fillets, or 2 teaspoons anchovy paste
1 garlic clove, grated
1 lemon, juice and zest
2 tablespoons red wine vinegar
1/2 teaspoon mustard
1 tablespoon Worcestershire sauce
1 tablespoon sour cream
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
Salt and black pepper, to taste
1/4 cup pecorino Romano cheese, grated
1/3 cup olive oil

Instructions

To make the dressing, in a small bowl add the anchovies, grated garlic and lemon zest then using the back of a spoon smash the anchovies into the other ingredients until they resemble a paste.
Add all of the other dressing ingredients except for the olive oil and whisk together until the mixture is nicely incorporated.
Slowly stream in the olive oil and continue whisking until the dressing is emulsified.
To assemble the salad, toss the lettuce, chicken, tomatoes, olives, and peppers with half the dressing to get it well coated then add the pasta with the other half of the dressing. Toss again and serve.