Chicken Caesar Salad Pasta

Chicken Caesar Salad Pasta is a fun and filling twist on classic Caesar Salad! Perfect for parties and potlucks, or simply dinner tonight.

Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine American

Keyword gluten free

Method Stovetop

Servings

Calories 277kcal

Bring a large pot of water to a boil then add 1 Tablespoon salt followed by the rotini and simmer until tender. Drain then rinse under cold water until cool. Set aside.
Meanwhile, heat a large grill pan over medium-high heat. Alternatively you could use a gas or charcoal grill over medium-high heat, OR cook the chicken in a nonstick sprayed skillet. Season chicken on both sides with homemade seasoned salt and pepper then place inside grill pan and grill until cooked through, 3-4 minutes per side. Remove chicken to a cutting board then let rest for 10 minutes. Chop into bite sized pieces then set aside. Can be done up to three days ahead of time.
To a very large mixing bowl add the chopped romaine lettuce, cherry tomatoes, red onion, parmesan cheese shreds, capers, freshly cracked black pepper, cooled pasta, and Caesar salad dressing then toss with tongs to combine. Add chopped chicken then toss to combine and serve.

Click here for my homemade seasoned salt recipe >
I like Ken’s Creamy Caesar Dressing, though you can use whatever Caesar salad dressing you like best.
Because this pasta salad is made with gluten free pasta, it's best eaten right away or chilled for up to 2 hours prior to serving. You may need to toss with additional dressing before serving if chilling first. Brown rice pasta will stay softer after being chilled vs a corn/rice blend gluten free pasta.