Can I make the Caesar pasta salad ahead of time?

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).

Can I make the Caesar pasta salad vegetarian?

Absolutely! Just leave out the chicken and bacon, 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.

High-Protein Chicken Caesar Pasta Salad with Kale

Description

A high-protein chicken Caesar pasta salad that actually keeps you full AND holds up for days (perfect for meal prep). Think juicy chicken, crispy chickpeas for crunch, and a creamy Greek yogurt or cottage cheese-spiked dressing. Plus, kale means no soggy leaves, ever.

Ingredients

Units Scale

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 the whole can for ease and keep the aquafaba to make egg-free garlic aioli)
1/2 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon smoked paprika

For the high-protein Caesar dressing -

1/2 cup cottage cheese (I like using whipped cottage cheese for the smooth texture)
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 -

10 oz (or 300g) dried pasta of your choice (approximately 3/4 of a 1 lb packet of pasta)
4 slices of bacon
4 to 5 oz chopped kale (roughly 5 packed cups or 150g)
A handful of chives, chopped finely
1/3 cup parmesan cheese, grated

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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 to 20 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