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Crispy Chicken Caesar Pasta Salad Recipe with Easy Homemade Herb Croutons

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A quick and easy pasta salad featuring crispy chicken, homemade herb croutons, and a punchy Caesar dressing, perfect for a satisfying meal or casual gatherings.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 12 oz / 340 g), pounded even thickness
  • 1/2 cup (60 g) all-purpose flour (or almond flour for gluten-free)
  • 1 large egg, beaten (room temperature)
  • 1 cup (100 g) panko breadcrumbs (Japanese-style preferred)
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or avocado oil, for frying
  • 8 oz (225 g) rotini or fusilli pasta
  • 3 cups (90 g) romaine lettuce, chopped
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/4 cup (35 g) sun-dried tomatoes, chopped (optional)
  • 4 cups (120 g) day-old bread, cut into 1-inch cubes (sourdough or ciabatta)
  • 3 tbsp olive oil
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/4 cup (25 g) grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1–2 tbsp water to thin dressing, if needed

Instructions

  1. Pat the chicken breasts dry and season with salt and pepper. Set up a dredging station with three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs mixed with garlic powder.
  2. Coat each chicken breast in flour, shaking off excess. Dip into the egg, then press into the panko mixture until fully coated.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken breasts for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and let rest for 5 minutes, then slice into strips.
  4. Bring a large pot of salted water to a boil. Cook pasta according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to cool.
  5. Toss bread cubes with olive oil, rosemary, thyme, garlic powder, salt, and pepper. Toast in a skillet over medium heat, stirring frequently, for 5-7 minutes until golden and crispy. Alternatively, bake at 375°F (190°C) for 10-12 minutes, tossing halfway.
  6. Whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, Parmesan, salt, and pepper. Add water a tablespoon at a time to reach desired creamy but pourable consistency.
  7. In a large bowl, combine cooled pasta, chopped romaine, sun-dried tomatoes, and Parmesan cheese. Drizzle dressing over and toss gently to coat.
  8. Top salad with sliced crispy chicken and sprinkle with warm herb croutons.
  9. Serve immediately to enjoy the crisp texture of the croutons.

Notes

Rest the chicken after cooking to keep it juicy. Rinse pasta under cold water to stop cooking and cool for salad. Toast croutons frequently for even browning. Use fresh minced garlic for best dressing flavor. Multitask by boiling pasta while frying chicken and toasting croutons last. Store croutons separately to maintain crunch.

Nutrition

Keywords: Crispy chicken, Caesar salad, pasta salad, homemade croutons, easy dinner, weeknight meal, herb croutons, rotini pasta

Find it online: https://novanosh.com/crispy-chicken-caesar-pasta-salad-recipe-with-easy-homemade-herb-croutons/