Crispy Chicken Caesar Pasta Salad Step-by-step instructions

Before you start

Before starting, set up your workspace. Pound the chicken breasts to an even thickness and set up a breading station with eggs in one bowl and the panko mixture in another. Bring a large pot of salted water to a boil for the pasta.

Have the olive oil heating in a skillet while you bread the chicken. Chop the romaine, halve the cherry tomatoes, and measure the dressing and parmesan. Keeping everything ready ensures the frying and assembly go smoothly.

Instructions

Crisp the chicken

1. 1Pound and bread the chicken
   Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Set up a breading station: beaten eggs in one shallow bowl, and in another shallow bowl mix the panko, garlic powder, and grated parmesan. Working with one piece at a time, dip the chicken into the egg wash, letting any excess drip off, then press into the panko mixture until evenly coated. Set the breaded chicken on a plate while breading the rest.
   Look for The chicken is evenly coated with panko and feels dry to the touch.
   Tip Pounding to an even thickness ensures the chicken cooks through at the same rate as the coating browns.
2. 2Fry the chicken until crispy
   Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the breaded chicken in the skillet, working in batches to avoid crowding. Fry for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for at least 3 minutes before slicing into strips.
   Look for The crust is deep golden and shatteringly crisp; the chicken is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not move the chicken too early; let the crust set before flipping to keep it intact.

The chicken should be golden brown and crisp on both sides, with no raw spots in the center. The crust should feel firm and shatter when pressed.

The oil should be hot enough that the chicken sizzles immediately when added. Let the cooked chicken rest on a cutting board while you proceed.

Cool the pasta

3. 3Cook the pasta
   Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain in a colander and rinse briefly with cold water to stop the cooking and cool the pasta quickly. Drain well and set aside.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Rinsing the pasta stops the carryover cooking and keeps it from clumping in the salad.
4. 4Cool the pasta completely
   Spread the drained pasta in a single layer on a baking sheet or in a large bowl. Let it cool to room temperature, about 10 minutes, stirring occasionally. The pasta should be completely cool before mixing with the dressing and romaine.
   Look for The pasta feels cool to the touch and no longer steams.
   Tip Cooling the pasta prevents the romaine from wilting and keeps the dressing from thinning.

The pasta should be cool to the touch and not steaming. It should be separate and not clumped together. The texture should be al dente, with a slight resistance when bitten. The pasta is ready to be mixed with the other ingredients.

Toss and serve

5. 5Slice the chicken
   Once the chicken has rested, slice it into 1/2-inch-wide strips. Keep the strips warm if serving immediately, or let them cool if serving the salad cold.
   Look for The chicken slices are juicy inside with a crisp crust.
   Tip Slicing against the grain makes the strips easier to eat.
6. 6Assemble the salad
   In a large bowl, combine the cooled pasta, chopped romaine, cherry tomatoes, and sliced chicken. Pour the Caesar dressing over the top and toss gently with tongs until everything is evenly coated.
   Look for The dressing coats every piece without pooling at the bottom.
   Tip Toss gently to avoid crushing the tomatoes or breaking the chicken coating.
7. 7Finish and serve
   Shower the salad with shaved parmesan and give it one final gentle toss. Serve immediately while the chicken is still crispy, or chill for a cold pasta salad.
   Look for The parmesan is scattered evenly, and the salad looks bright and inviting.
   Tip Add the shaved parmesan right before serving to keep it from melting into the dressing.

The salad should be evenly coated with dressing, with no dry spots. The romaine should be crisp, the tomatoes bright, and the chicken strips visible throughout. The parmesan should be scattered on top. Serve immediately for the crispiest texture.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the oil temperature and makes the chicken greasy instead of crisp. Fry in batches and give each piece space. Another mistake is not pounding the chicken thin enough, leading to undercooked centers or overbrowned crusts.

Also, avoid over-tossing the salad, which can break the chicken coating and crush the tomatoes. Finally, make sure the pasta is fully cooled before mixing, or the dressing will thin and the romaine will wilt.

How to tell it’s done

The chicken is done when the crust is deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Let the chicken rest for at least 3 minutes before slicing to allow the juices to redistribute.

The pasta should be al dente—tender but still firm to the bite. The salad is ready when all ingredients are evenly coated with dressing and the parmesan is scattered on top.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part