Chicken Caesar Salad Pasta Salad

Chicken Caesar Salad Pasta Salad

Yields: 8 servings

Crisp Romaine lettuce, store-bought rotisserie chicken (time-saver of the century!) or cooked diced chicken, crunchy croutons, Parmesan cheese shavings and pasta, all tossed in a creamy homemade Caesar salad dressing. You can eliminate the anchovy paste if you wish but it does give the dressing the classic Caesar taste.

Dressing Ingredients:

  • 2 teaspoons Dijon mustard
  • 4 Tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 Tbsp. Olive Oil
  • 3/4 cup 0% Plain Greek Yogurt
  • 2 teaspoons minced garlic
  • 1 teaspoon anchovy paste or fish sauce
  • 1/3 cup finely grated Parmesan cheese

Salad Ingredients:

  • 8 oz. uncooked pasta, such as rotini or penne ( I used gluten free pasta)
  • 2 hearts of Romaine, stems removed and chopped
  • 2 – 3 cups Shredded rotisserie chicken or chopped chicken breasts (about 2 lbs, cooked and diced)
  • 2-3  cups Croutons  (Cut 6 slices of whole grain bread into cubes, toss with 2 Tbsp. olive oil, some garlic powder, Salt, pepper, Italian seasoning & toast @375 degrees for 15 minutes)
  • 1/4 cup Parmesan cheese, for serving



  1. In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, Olive Oil, Greek Yogurt, minced garlic and anchovy paste until well combined.
  2. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
  2. Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
  3. Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.