Our simple, homemade Grilled Chicken Caesar Pasta Salad is a refreshing twist on the classic Caesar salad, combining tender grilled chicken breast, crisp romaine lettuce, and al dente pasta. This hearty salad is perfect for a summer meal or a potluck dish. This recipe includes detailed steps for marinating and grilling the chicken, as well as creating a tangy homemade Caesar vinaigrette dressing. The salad is finished with a sprinkle of Parmigiano Reggiano and crunchy croutons, making it a dish worth trying for any occasion.
Traeger Grilled Chicken Caesar Pasta Salad
Grilled Chicken Caesar Pasta Salad combines the best of Caesar salad and pasta, featuring marinated grilled chicken, crisp romaine, and a tangy homemade Caesar Vinaigrette. This versatile dish can be customized with different ingredients, making it a favorite for many.
This is one of those dishes you can make into your whole meal and you don’t even have to feel bad about it. You have your protein, vegetables, and carbs all in one, and for pasta salad lovers that’s the perfect combination.
Summer BBQs have met their match, and if you bring this to the cookout it’ll be one of the first ones to disappear from that buffet line!
Want to hit the “easy” button for this dish? Use a pre-made Caesar dressing from the grocery store. My favorite is the Newman’s Own Caesar or the Ken’s Steakhouse Tableside Caesar.
Why you’ll love this dish…
- Flavorful Dressing: The homemade Caesar vinaigrette adds a tangy, savory taste.
- Hearty and Satisfying: The addition of pasta makes this salad a complete meal.
- Versatile: Easy to customize with your favorite ingredients.
- Perfect for Gatherings: Great for potlucks, picnics, or family dinners.
- Healthy: Packed with protein and fresh vegetables.
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Chicken Caesar Pasta Salad shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Extra Virgin Olive Oil
- Water
- White Vinegar
- Apple Cider Vinegar
- Grated Parmesan Cheese
- Sugar
- Anchovy Paste
- Sea Salt
- Dried Oregano
- Garlic
- Dijon Mustard
- Black Pepper
- Cayenne Pepper
- Paprika
- Chicken Breasts
- Salt
- Pepper
- Garlic Powder
- Pasta
- Romaine Lettuce
- Shredded Parmigiano Reggiano
- Croutons
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How to make Grilled Chicken Caesar Pasta Salad
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare the Dressing: Combine all dressing ingredients in a mason jar and shake well. Chill until needed.
- Marinate the Chicken: Poke holes in the chicken breasts, place in a bag with 1/2 cup of dressing, and marinate for at least 4 hours.
- Grill the Chicken: Preheat the grill to 375°F, season the chicken, and grill until fully cooked. Let cool and slice.
- Cook the Pasta: Boil pasta until al dente, then drain and rinse with cold water.
- Assemble the Salad: Toss pasta with chopped romaine, add chicken, and mix with the dressing. Top with Parmigiano Reggiano and croutons.
More Grilled Chicken Recipes!
Grilled Chicken Caesar Pasta Salad FAQ
How do I store the Grilled Chicken Caesar Pasta Salad?
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the croutons separate to maintain their crunchiness.
Can I reheat the chicken?
You can, but you really don’t need to. The cold chicken in this pasta salad tastes great, and reheating is very unnecessary.
Can I prepare this dish in advance?
Absolutely. You can prepare all components in advance and assemble the salad just before serving. Keep the dressing and croutons separate until ready to serve.
What are some variations or substitutions?
You can use different types of lettuce, add cherry tomatoes, or substitute grilled shrimp for chicken. Use gluten-free pasta if needed.
Try with our Traeger Croutons!
Serve this with…
- Smoked Brisket for the ultimate BBQ experience.
- A big Pulled Pork Slider with homemade barbecue sauce and coleslaw.
- Smoked French Onion Soup is good for those chilly fall nights when it is still grilling season, but isn’t quite so hot out anymore.
- Try one of our Grilled Tomahawk Steaks next to this salad for the ultimate dinner.
More great recipes for the grill to love!
Pasta Salad Recipes
Chicken Caesar Pasta Salad
Ingredients
Caesar Vinaigrette Dressing
- 1 cup extra virgin olive oil
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1/8 cup grated parmesan cheese
- 2 teaspoons sugar
- 1 teaspoon anchovy paste
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Chicken
- 2 pounds chicken breasts boneless, skinless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Pasta Salad
- 1 pound pasta
- 1 head romaine lettuce
- 1/2 cup shredded Parmigiano Reggiano
- 1 cup croutons
Instructions
Mix Dressing
- Combine all of the dressing ingredients together in a quart-sized mason jar. Shake vigorously to combine and emulsify.
- Chill until ready to use.
Marinate Chicken
- Using a fork, poke some holes into your chicken breast to allow the marinade to more fully penetrate the meat.
- Place 1/2 cup of the dressing into a large freezer baggie along with the chicken.
- Let marinate for at least 4 hours, but preferably overnight.
Grill Chicken
- Preheat your grill to 375°F.
- Remove the chicken from the marinade and season with the salt, pepper, and garlic powder.
- Grill until the internal temperature reaches 160°F, flipping midway through the cook.
- Remove from the grill and let cool for 10-15 minutes before slicing.
Prepare Pasta Salad
- In a well-salted pot of water, boil the pasta until it is al dente.
- Drain well and rinse with cold water.
- Chop up the romaine lettuce and toss with the pasta.
Assemble
- Add the sliced chicken to the romaine and pasta mixture.
- Toss with more dressing, reserving about 1/4-1/3 of a cup for later.
- Add the shredded parmesan cheese.
- Chill and toss with remaining dressing right before you serve.
- Top with croutons as the very last step.