Crispy Chicken Caesar Pasta Salad Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, use a meat thermometer to ensure the oil stays around 350°F (175°C) and the chicken reaches 165°F (74°C). Let the breaded cutlets rest for 5 minutes before frying to help the coating adhere.

After frying, place them on a wire rack instead of paper towels to keep the bottoms crisp. Slice the chicken just before serving to preserve the crunch.

To keep the salad from becoming watery, dry the romaine thoroughly after washing. Use a salad spinner or pat with paper towels. If making ahead, store the components separately and toss together just before serving.

The dressing can be thinned with a teaspoon of water or lemon juice if it thickens in the fridge. Add the chicken last so it stays crunchy.

Variations

• Grilled Chicken: Skip the frying and grill the seasoned chicken breasts instead. Brush with oil and grill over medium heat until cooked through, then slice and add to the salad. This reduces the fat and adds a smoky flavor.
• Add Bacon: Crumble crispy bacon over the top of the salad for an extra savory, smoky crunch. Cook the bacon until crisp, drain on paper towels, and sprinkle over the finished dish.
• Lighter Dressing: For a lighter version, use Greek yogurt-based Caesar dressing or a vinaigrette with lemon and anchovy. This cuts calories but keeps the tangy Caesar flavor.
• Vegetarian: Omit the chicken and add roasted chickpeas or crispy tofu for protein. Season the chickpeas with the same spices and roast until crunchy, then toss with the salad.

Storage and make-ahead

Fridge

Leftovers can be refrigerated for up to 2 days, but the chicken will lose its crispness. Store the salad and chicken separately for best results.

Freezer

Freeze the breaded, uncooked chicken for up to 2 months. Fry from frozen, adding a few minutes to the cooking time. The pasta salad does not freeze well.

Reheat

To reheat leftover chicken, place it on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until hot and crispy.

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the chicken strips separate from the salad to maintain their crispness. The dressing may cause the romaine to wilt over time, so it's best to store the salad undressed if possible.

You can prepare the chicken and pasta up to 1 day ahead. Cook and bread the chicken, but do not fry it until ready to serve. Store the breaded chicken in the refrigerator.

Cook the pasta, toss with a little oil to prevent sticking, and refrigerate. Assemble the salad and fry the chicken when ready to eat.

Serving ideas

Serve this salad as a main course for lunch or dinner. It's hearty enough to be a complete meal, but you can also pair it with garlic bread or a light soup. For a pretty presentation, arrange the chicken strips on top in a fan pattern and sprinkle with extra Parmesan and black pepper.

This salad is also great for potlucks or picnics. If transporting, keep the dressing, chicken, and salad components separate and combine at the destination.

The flavors meld nicely after a few minutes, but the chicken is best when freshly fried. Serve at room temperature or slightly chilled.

Frequently asked questions

Recipe card

Crispy Chicken Caesar Pasta Salad

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 1 lb boneless, skinless chicken cutlets
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 tbsp lemon zest
• 1/2 cup vegetable oil, for frying
• 8 oz short pasta, such as rotini or penne
• 1 head romaine lettuce, chopped
• 1/2 cup shaved Parmesan cheese
• 1/2 cup homemade Caesar dressing (see notes)
• Freshly cracked black pepper, for serving

Instructions

1. In a shallow dish, mix the flour with garlic powder, paprika, onion powder, salt, and black pepper. In a second dish, beat the eggs. In a third dish, combine the panko with lemon zest. Pat the chicken cutlets dry and season lightly with salt. Dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the panko mixture until evenly coated.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse briefly with cool water to stop the cooking. Set aside to cool completely while you fry the chicken.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded cutlets in the skillet in a single layer. Cook for 3 to 4 minutes per side, until golden brown and crispy. Transfer to a wire rack and let rest for a few minutes before slicing.
4. Once the chicken has rested, slice it into thick strips. The coating should crunch as you cut. Keep the strips warm while you assemble the salad.
5. If making the dressing from scratch, whisk together the homemade Caesar dressing ingredients in a small bowl until smooth and emulsified. If using store-bought, simply measure out 1/2 cup and set aside.
6. In a large bowl, combine the cooled pasta, chopped romaine, and shaved Parmesan. Pour the Caesar dressing over the top and toss with tongs until every piece is coated.
7. Top the salad with the hot sliced crispy chicken, extra shaved Parmesan, and a generous amount of freshly cracked black pepper. Serve immediately while the chicken is still crunchy.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

55 g

Fat

34 g

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