This chicken Caesar pasta salad takes everything you love about the classic and makes it smarter. Kale replaces Romaine so it stays fresh longer, crispy chickpeas add protein and crunch and the creamy dressing gets a lighter twist with Greek yogurt. Quick, satisfying and perfect for meal prep or parties.
I am firmly in my Caesar salad era. It’s just the BEST combination of flavors and delivers every time. And this gorgeous pasta salad version? It might just be my favorite yet!
Traditional Caesar pasta salads are often quite heavy, go limp fast and rely on bottled dressings. This one is freshly made from scratch in under 30 minutes and plays around with a few key elements.
When I say I’m in my Caesar salad era, I am 100% serious – try these chicken Caesar-inspired meatballs (bonus: top them with crunchy parmesan crisps), chicken Caesar chopped bagels, chicken Caesar crispy rice salad, creamy high-protein chicken Caesar dip or charred chicken Caesar flatbreads next!
Why you’ll love this pasta salad
- No soggy lettuce. Swapping Romaine for robust kale means the salad holds well over time.
- Higher in protein. Crispy air-fried (or baked!) chickpeas stand in for croutons, bringing extra crunch and a protein boost.
- Lighter Caesar dressing. A mix of mayo and Greek yogurt (or whipped cottage cheese) keeps it creamy and rich, but lighter than traditional versions.
- Meal prep friendly. Holds up well in the fridge, making it perfect for packed lunches or easy meals.
Ingredients you’ll need
- Pasta. Any small, dried pasta shape works well in this salad. I like to use ditalini (kind of like smaller rigatoni).
- Chicken breasts. I like using chicken breasts, but thighs work well too. Alternatively, use rotisserie chicken to make things even easier.
- Kale. I find that kale holds up better in this salad than Romaine (which likes to go soggy fast). It softens enough, while still retaining that satisfying bite. Try to remove any tough stems and chop the kale finely for the best results.
How to Make Chicken Caesar Pasta Salad
Season your chicken breasts and chickpeas, then cook either in the air fryer (my preferred method due to the speed), or in the oven.
While they cook, mix your shortcut dressing, cook your pasta and prep the rest of the salad ingredients.
Chop your chicken into small pieces, then add to a mixing bowl with everything else. Pour over the Caesar dressing, toss and you’re done.
Watch how to make the salad
Chicken Caesar Pasta Salad FAQs
You sure can. That’s one of the best things about this recipe. It actually tastes even better after a few hours once the flavors have had time to mingle! If you’re serving this to guests or taking it along to a potluck, I recommend adding the crispy chickpeas just before serving (this will ensure they stay crispy).
I find it keeps well for up to five days in the fridge. Unlike Romaine, the kale doesn’t wilt, and the chickpeas will stay crispy for at least 24 hours (or longer if stored separately and sprinkled on just before serving!)
Absolutely! Just leave out the chicken and either double the crispy chickpeas or add grilled tofu or another plant-based alternative for your protein. The salad is hearty enough to hold its own without meat.
Like this recipe? Try these Caesar-inspired ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Chicken Caesar Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This chicken Caesar pasta salad takes everything you love about the classic and makes it smarter. Kale replaces Romaine so it stays fresh longer, crispy chickpeas add protein and crunch and the creamy dressing gets a lighter twist with Greek yogurt. Quick, satisfying and perfect for meal prep or parties.
Ingredients
For the chicken –
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon fish sauce
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
For the crispy chickpeas –
- 1 cup chickpeas, drained (use whole can for ease and keep aquafaba for make aioli)
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
For the Caesar dressing –
- 1/2 cup aioli or mayonnaise (try this easy egg-free garlic aioli or Kewpie mayo)
- 1/2 cup plain Greek yogurt
- 1 teaspoon fish sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso paste (or use more Dijon mustard)
- 1 tablespoon lemon juice
- 1/2 cup parmesan cheese, grated
- Black pepper
For the salad –
- 10oz (or 300g) dried pasta of your choice (approximately 3/4 of a 1lb packet of pasta)
- 4 slices of bacon
- 4 to 5oz chopped kale (roughly 5 packed cups or 150g)
- A handful of chives, chopped finely
- 1/3 cup parmesan cheese, grated
Instructions
- Marinate the chicken. Slice each chicken breast in half lengthways to create two thin cutlets, then cut them in half again to make four smaller pieces. In a large bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon fish sauce, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon salt. Add the chicken and toss to coat. Set aside to marinate while you prep everything else.
- Make the crispy chickpeas. Drain the chickpeas then toss them with ½ tablespoon olive oil, ½ teaspoon salt and 1 teaspoon smoked paprika. Air fryer: Cook at 400°F (200°C) for 15 minutes, shaking the basket halfway. Oven: Spread on a baking tray and bake at 425°F (220°C) for 25 to 30 minutes, stirring halfway, until golden and crunchy.
- Cook the chicken and bacon. You can cook these together for ease. Air fryer: Place the marinated chicken and bacon in the basket and air fry at 400°F (200°C) for 8 minutes. Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, arrange the chicken and bacon on the tray and roast for 18 to 20 minutes, until the chicken is cooked through and starting to char, and the bacon is gorgeously crispy.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente (check your packet for timing – it usually takes about 8 minutes). Drain the pasta, rinse under cold water, and transfer to a large mixing bowl, ready for the rest of your salad ingredients.
- Make the Caesar dressing. In a small bowl, mix ½ cup Greek yogurt, ½ cup mayonnaise, 1 teaspoon fish sauce, 1 teaspoon Dijon mustard, 1 teaspoon white miso paste, 1 tablespoon lemon juice, ½ cup grated parmesan and a generous grind of black pepper. Stir until smooth and creamy.
- Assemble the salad. Chop the cooked chicken and bacon into bite-sized pieces. Add to the bowl with the pasta, then toss in the kale, chives, crispy chickpeas and the extra grated parmesan. Drizzle over the dressing and mix well to combine.
Notes
INGREDIENT NOTES: Any small pasta shape works well here – I like ditalini, but any will do. I like using kale because it doesn’t go soggy over time (unlike Romaine), but you can use Romaine or another green if you prefer, just be aware that it will wilt in the salad.
SUBSTITUTIONS: Make things even easier by using rotisserie chicken instead of cooking it from scratch. You can swap the Greek yogurt for whipped cottage cheese in the dressing if you like. Make the salad vegetarian by swapping chicken and bacon for tofu or another plant-based alternative, and skip the fish sauce in the dressing (use more miso paste).
STORAGE INSTRUCTIONS: I find the salad keeps well for up to five days in the fridge. Unlike Romaine, the kale doesn’t wilt, and the chickpeas will stay crispy for at least 24 hours (or longer if stored separately and sprinkled on just before serving – I recommend doing this if you’re entertaining or taking the salad to a potluck or BBQ).
PREP AHEAD: If you’d like to get ahead without mixing the salad, you can cook the chicken, bacon and pasta two days ahead of time – just store them separately in the fridge. The dressing will keep well for five days if you want to make that in advance too.
- Prep Time: 10
- Cook Time: 20
- Category: salads
- Method: air fryer
- Cuisine: american
Nutrition
- Serving Size: 200g
- Calories: 523
- Sugar: 4.5g
- Sodium: 865.8mg
- Fat: 20.6g
- Saturated Fat: 5.3g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 47.1g
- Fiber: 4.5g
- Protein: 36.4g
- Cholesterol: 87.4mg
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