Chicken

Chicken caesar pasta salad

Name: Chicken Caesar pasta salad recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 250g short pasta (we used large spirals); 500g chicken thigh fillets; 40.00 ml extra virgin olive oil; 2 thick slices sourdough bread, torn into large chunks; 2 baby cos lettuce, leaves separated; 125.00 ml basil leaves; 2 soft-boiled eggs, halved; 2 egg yolks; 40.00 ml lemon juice; 1 tsp Dijon mustard; 2-3 anchovy fillets, finely chopped; 1 garlic clove, crushed; 1 tsp Worcestershire sauce; 180ml oil; 20g parmesan

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Chicken caesar pasta salad — Alan Jensen

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by Lucy Nunes

Delicious Team

Aug 26, 2025

We’ve taken one of the most popular salads and turned it into a delicious meal by adding pasta and grilled chicken. We kept the dressing traditional and the croutons because we all love a crunch and we finished this salad with some fragrant basil. This will be on repeat once you’ve tried it.

250g short pasta (we used large spirals)
500g chicken thigh fillets
2 tbs extra virgin olive oil
2 thick slices sourdough bread, torn into large chunks
2 baby cos lettuce, leaves separated
1/2 cup basil leaves
2 soft-boiled eggs, halved

Dressing

2 egg yolks
2 tbs lemon juice
1 tsp Dijon mustard
2-3 anchovy fillets, finely chopped
1 garlic clove, crushed
1 tsp Worcestershire sauce
3/4 cup (180ml) grapeseed oil
1/4 cup (20g) finely grated parmesan, plus extra to serve

Method

1.

For the dressing, in a medium bowl, whisk the egg yolks, lemon juice and mustard until smooth. Stir in the anchovies, garlic and Worcestershire sauce, mixing well to combine. Slowly whisk in the oil until fully incorporated and emulsified. Stir in the parmesan. Season with salt flakes and freshly ground black pepper to taste. If the dressing is too thick, add a little more lemon juice to taste.
2.

Cook the pasta according to packet instructions until al dente. Drain and rinse under cold water. Set aside.
3.

Season the chicken with salt and freshly ground black pepper. Heat 1 tbs oil in a large frypan over medium heat. Cook chicken for 5-6 minutes each side until golden and cooked through. Transfer to a plate to rest.
4.

In the same pan, add the remaining oil. Add bread and cook, tossing occasionally, for 8-10 minutes, until golden and crispy.
5.

Slice the chicken. Combine the pasta, lettuce and basil in a large bowl. Add the sliced chicken, croutons and dressing and toss to coat. Top with eggs and sprinkle with extra parmesan and freshly ground black pepper to serve.