Chicken Caesar Pasta Salad - Or Whatever You Do

Go Back Email Link

Recipe Image

Nutrition Label

–+ servings

Smaller Normal Larger

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

Our fun twist on a chicken caesar uses our homemade Caesar Vinaigrette, contains no cream OR mayo, and adds in smoked chicken breast to the mix!

Course Traeger Recipes

Cuisine American

Keyword salad

Prep Time 20

Cook Time 25

Total Time 30

Servings servings

Calories 650kcal

Author Or Whatever You Do

Ingredients

Caesar Vinaigrette Dressing

1 cup extra virgin olive oil
½ cup water
¼ cup white vinegar
¼ cup apple cider vinegar
⅛ 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
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika

Chicken

2 pounds chicken breasts boneless, skinless
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

Pasta Salad

1 pound pasta
1 head romaine lettuce
½ 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.

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 50g | Protein: 36g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 913mg | Potassium: 778mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6975IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg