From summer picnics to meal prep lunch for the week, this grilled chicken Caesar pasta salad is not only delicious, it is quick to make too!
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A new book project, & one of our favorite summer recipes!
Has it really been since May since I have blogged?! If you’ve been around here for a minute, you know that we absolutely *live* for our summers along Lake Michigan! This summer has been a little different with older kids that have jobs, driver’s training (eek!), practices, and friends, but we are still squeezing in as much of that summer sun and sand as we can. I also happen to be knee-deep in a new cookbook writing project this summer. This means that between work, the kids’ activities, and trying to meet my sun quota for the season, dinner needs to be FAST!
Just the fast, nourishing dinner we need for a busy summer week!
I decided I needed to take a cookbook writing break to share this pasta salad that I’ve fallen back on week after week this summer! It’s been a hit with not only all 3 kids, but also my husband – definitely a win! The only “cooking” you’ll be doing is boiling some pasta and grilling up chicken! It can also be doubled up easily so it can last for days. Perfect for a hot summer day, as well as a great meal prep item for a busy week when you don’t have a lot of time to cook.
But will my kids eat it?!
In my house,1 out of my 3 kids doesn’t typically pick Caesar dressing for a salad. It just isn’t her favorite. When I first decided to combine this meal together, I called it “creamy chicken pasta salad” at dinner time. I just knew if she heard the word “Caesar” she might already make her mind up about it. By the time she was on her second bowl of the pasta salad, one of the girls asked what the dressing was, so I spilled the beans. She ended up shrugging her shoulders and continued to gobble down bowl number 2!
Tell me about that dressing!
A little different than my original Caesar dressing and my dairy free Caesar dressing, you’ll find this Caesar dressing is simple, absolutely delicious, and really fast to make. You can choose to use whichever Caesar dressing you like to make, and the pasta salad will turn out great. To make the dressing, simply blend all of the dressing ingredients in a jar using an immersion blender, food processor, or blender. That’s it!
The Method :: Grilling the chicken
I tend to use a grill pan, but if you have the time to get your outside grill going, absolutely do that! It will save your house from the heat of the stovetop. I like to filet my chicken breasts, and then season them. I brush olive oil on the grill pan and cook the chicken for just 2-3 minutes on each side. When you filet the chicken breasts, they are thinner, and therefore cook quicker. I love cooking chicken this way because it is fast, making for a really tender, juicy chicken versus overcooked, tough chicken.
The Method :: Assembling the Grilled Chicken Caesar Pasta Salad
Once you’ve blended the dressing and grilled the chicken, you can get the pasta boiling. This will give the chicken some time to rest, redistributing the juices before you slice it. After draining and rinsing the cooked pasta, toss it with about half of the Caesar dressing so that it starts to soak it all up. Then, add in the chicken and veggies, tossing this with more of the dressing to your taste. You may use all of the dressing, or you may end up with some leftover. Any leftover dressing can be used for a dip, salad, or sandwich spread all week!
Grilled Chicken Caesar Pasta Salad :: Gluten Free & Dairy Free Options!
Ingredients
For the Caesar Dressing:
- 1 cup full fat coconut yogurt or yogurt
- 1/3 cup parmesan cheese or cheese of choice or 3-4 tbsp nutritional yeast if dairy free for "cheesy" flavor
- 3-4 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp mustard
- 1 tbsp coconut aminos or Worcestershire sauce
- 2 cloves of garlic
- if needed, salt and pepper to taste
For the Grilled Chicken:
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning blend
- 3 large chicken breasts, filleted lengthwise and pat dry
For the Pasta Salad:
- 3 cups dry pasta of choice I use gluten free brown rice pasta
- 1-2 heads romaine lettuce about 5 cups chopped
- 4 roma tomatoes sliced
- optional extra parmesan cheese to garnish
Instructions
Make the Caesar Dressing:
- Put all of the dressing ingredients into a jar or small bowl and use an immersion blender to combine. Alternatively, you can use a food processor or blender. Set this aside in the refrigerator for later.
Grill the Chicken:
- Whisk the seasonings for the chicken in a small dish and toss it with the filleted chicken breasts. Grill the chicken breasts until cooked all the way through. Take them off the grill before they are 165 degrees so they don't get dry. They will continue to cook as you take them off the grill. Remember that fillets cook quicker because they are thinner!
- Set the grilled chicken aside on a cutting board to rest while the pasta boils. This will keep the chicken juicy and allow it to cool off before tossing it with the salad.
Assemble the Chicken Caesar Pasta Salad:
- Boil the pasta, cooking it to al dente. Drain and rinse the pasta to cool it off, rinse the starch, and stop the pasta from cooking more. Add the drained pasta to a large serving bowl and toss it with about half of the Caesar dressing you made.
- Stir the grilled chicken, lettuce, & tomatoes into the Caesar dressing coated pasta, adding more of the dressing to your taste. You can serve the pasta right away, or chill it before serving.
- Serve with a garnish of more parmesan cheese and black pepper if you wish.
Notes
- The pasta salad will keep for up to 5 days in the refrigerator. If you plan to make days in advance, I would suggest not adding the lettuce and tomato until you serve the salad so that they stay crisp and fresh.
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This was perfect! I happened to have all the ingredients on hand, so I made it for a potluck dinner. I can’t wait to make it again! Thank you.
That’s great Anna! I’m glad it worked out for the potluck!