Chicken Caesar Pasta Salad (Print Version)
# Ingredients:
→ Pasta Salad
01 -
450 g boneless skinless chicken breasts
02 -
Fine sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
15 ml olive oil
05 -
450 g uncooked pasta
06 -
3 Romaine lettuce hearts (approximately 340 g), roughly chopped
07 -
360 ml Caesar dressing
08 -
Parmesan cheese, for topping
→ Garlic Breadcrumbs
09 -
15 g unsalted butter
10 -
2 garlic cloves, pressed or finely minced
11 -
30 g Panko breadcrumbs
12 -
Fine sea salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Season chicken breasts with fine sea salt and freshly ground black pepper. Heat olive oil in a skillet over medium heat. Sear chicken for 6–7 minutes per side, until golden and fully cooked. Let rest, then cut into strips.
02 -
Boil pasta in a large pot of salted water following package instructions until al dente. Drain and rinse under cold water to stop cooking and cool.
03 -
In a spacious bowl, mix cooled pasta, chopped Romaine lettuce, sliced chicken, and Caesar dressing. Gently toss until evenly coated.
04 -
Melt butter in a small skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add Panko breadcrumbs; cook, stirring often, until golden brown. Season with salt and pepper. Remove from heat.
05 -
Top the salad with garlic breadcrumbs and freshly grated Parmesan cheese before serving.
# Notes:
01 -
Ensure chicken is fully cooled before adding to salad to prevent wilting the lettuce.
02 -
For enhanced flavour, prepare garlic breadcrumbs just before serving.