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Crispy Chicken Caesar Pasta Salad

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A quick and easy pasta salad featuring crispy chicken bites, fresh romaine, cherry tomatoes, and a creamy homemade Caesar dressing. Perfect for a satisfying lunch or no-fuss dinner.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) panko breadcrumbs
  • ¼ cup (25g) Parmesan cheese, finely grated
  • Salt and pepper, to taste
  • 3 tbsp olive oil or avocado oil, for frying
  • 8 oz (225g) pasta (penne, rotini, or fusilli)
  • 1 head romaine lettuce, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (50g) Parmesan cheese, shaved or grated
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60g) Greek yogurt
  • 2 cloves garlic, minced
  • 1 tsp anchovy paste (optional)
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225g) pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking and cool. Set aside in a large mixing bowl.
  2. Pat chicken pieces dry with paper towels and season lightly with salt and pepper. Set up dredging stations: one bowl with ½ cup (60g) flour, one with 2 beaten eggs, and one with a mixture of 1 cup (100g) panko breadcrumbs and ¼ cup (25g) grated Parmesan.
  3. Coat each chicken piece in flour, then egg, then breadcrumb mixture, pressing lightly to adhere. For extra crispiness, double dip in egg and breadcrumbs again.
  4. Heat 3 tbsp oil in a large skillet over medium-high heat. Fry chicken pieces in a single layer without overcrowding for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
  5. In a bowl or small food processor, combine mayonnaise, Greek yogurt, minced garlic, anchovy paste (if using), lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper. Blend or whisk until smooth and creamy. Adjust seasoning as needed.
  6. Add chopped romaine lettuce and halved cherry tomatoes to the pasta bowl. Pour in the creamy Caesar dressing and toss gently to coat evenly.
  7. Top salad with crispy chicken bites and sprinkle with ½ cup (50g) shaved or grated Parmesan cheese. Toss just before serving to keep chicken crispy.

Notes

For gluten-free, substitute all-purpose flour and pasta with gluten-free versions. For dairy-free, use vegan mayo and skip or replace Parmesan with vegan cheese. To keep chicken crispy when storing leftovers, keep chicken separate and reheat in oven or air fryer before adding to salad. Baking chicken at 425°F (220°C) for 20 minutes is a healthier alternative to frying but less crispy.

Nutrition

Keywords: crispy chicken, Caesar salad, pasta salad, creamy dressing, quick recipe, easy dinner, crowd-pleaser

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