Crispy Chicken Caesar Pasta Salad Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, use panko breadcrumbs and press them firmly onto the chicken. Let the breaded chicken rest for 5 minutes before frying so the coating adheres better.

Keep the oil at a steady medium-high heat, and avoid overcrowding the pan. Use tongs to turn the chicken gently, and let it rest before slicing to keep the juices inside.

To keep the salad from becoming soggy, toss the dressing with the pasta and chicken first, then add the romaine and tomatoes just before serving. If making ahead, store the components separately and assemble right before eating.

For a cold pasta salad, chill the cooked pasta and chicken completely before mixing. Adjust the amount of dressing to your preference, but remember that pasta absorbs dressing as it sits.

Variations

• Grilled chicken: Skip the breading and frying. Season the chicken with salt, pepper, and garlic powder, then grill or pan-sear until cooked through. Slice and add to the salad for a lighter version.
• Add bacon: Crumble crispy cooked bacon over the finished salad for an extra layer of smoky saltiness. The bacon adds crunch and pairs well with the Caesar dressing.
• Use rotisserie chicken: For a shortcut, use shredded rotisserie chicken instead of frying. The salad will be less crispy but still delicious and faster to assemble.
• Make it spicy: Add a pinch of red pepper flakes to the panko breading or a drizzle of hot sauce over the finished salad for a kick of heat.

Storage and make-ahead

Fridge

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The texture will soften, but the flavor remains.

Freezer

Freezing is not recommended, as the lettuce and creamy dressing will become watery and the chicken will lose its crispness.

Reheat

Reheat leftover chicken separately in a skillet or oven to restore crispness, but the salad is best enjoyed cold or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The romaine may wilt slightly, and the chicken will lose its crispness, but the flavors will still be good. For best results, keep the dressing separate and toss before serving.

Cook the chicken and pasta up to a day ahead, then refrigerate them separately. Slice the chicken and toss with the pasta, romaine, tomatoes, and dressing just before serving. This keeps the romaine crisp and the chicken coating from becoming soggy.

Serving ideas

Serve this salad immediately after assembling so the chicken stays crisp and the romaine is crunchy. It works as a main dish for lunch or dinner, or as a side salad for a larger meal.

For a heartier serving, add extra chicken or a side of garlic bread. The salad is satisfying on its own, with the protein, carbs, and vegetables all in one bowl.

If you prefer a warm salad, skip the pasta rinsing step and toss the hot pasta with the dressing and other ingredients right away. The romaine will wilt slightly, but the chicken will stay crisper.

Alternatively, serve the salad chilled for a refreshing summer meal. Either way, the combination of crispy chicken, creamy dressing, and crunchy vegetables is always a crowd-pleaser.

Frequently asked questions

Recipe card

Crispy Chicken Caesar Pasta Salad

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1/4 cup grated parmesan cheese
• 1/2 cup olive oil, for frying
• 12 oz bowtie (farfalle) pasta
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 3/4 cup creamy Caesar dressing
• 1/2 cup shaved parmesan cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

55 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.