American
High-Protein Chicken Caesar Pasta Salad
Seared chicken, chickpea pasta, crisp romaine, Parmesan, and a Greek yogurt Caesar dressing make a filling lunch salad.
Chicken Caesar pasta salad earns its popularity because it solves lunch in one bowl.
The trick is making it hearty without turning the dressing heavy or letting the romaine collapse.
Chickpea pasta adds protein and fiber, but it needs careful cooking.
Rinse it briefly after draining, then toss it with a spoonful of dressing so it does not clump while the chicken rests.
The dressing uses Greek yogurt for body, anchovy paste for depth, and enough lemon to keep the salad bright. Add the romaine at the end so every forkful still has crunch.
For something else to cook in the same spirit, try Cobb Salad with Green Goddess Dressing or Pickle Brine Chicken Salad Pitas.
Directions
- Season chicken with 1/2 teaspoon salt and black pepper.
- Sear chicken in 1 tablespoon olive oil for 5 to 6 minutes per side, until the center reaches 165 F.
- Rest chicken for 5 minutes, then slice.
- Cook chickpea pasta until just tender, drain, and rinse briefly.
- Whisk Greek yogurt, Parmesan, lemon juice, Dijon, anchovy paste, garlic, remaining olive oil, and 2 tablespoons water.
- Toss pasta with half the dressing.
- Fold in romaine, chicken, and remaining dressing just before serving.
Nutrition
Nutrition Information
Estimated per serving: 520 calories, 48 g protein, 42 g carbohydrates, 18 g fat.
Variations
Recipe Variations
- Use rotisserie chicken for a no-cook protein shortcut.
- Add cucumber or cherry tomatoes for more crunch.
- Swap chickpea pasta for whole-wheat pasta.
Notes
- Do not overcook chickpea pasta; it softens as it sits.
- Add extra lemon if the yogurt tastes too tangy or flat.
- Pack the romaine separately for meal prep.
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