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Crispy Loaded Chicken Caesar Pasta Salad Recipe Easy Homemade Parmesan Croutons

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A quick and easy chicken Caesar pasta salad featuring crispy breaded chicken, homemade Parmesan croutons, and a creamy Caesar dressing. Perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 2 large chicken breasts, cut into bite-sized pieces
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • Vegetable oil or olive oil, for frying (preferably neutral oil like canola)
  • 8 ounces rotini or penne pasta, cooked al dente and cooled
  • 1 cup cherry tomatoes, halved (optional)
  • 1 cup Romaine lettuce, chopped
  • 1/2 cup shredded Parmesan cheese (plus extra for croutons)
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 3 cups day-old bread cubes (sturdy sourdough recommended)
  • 3 tablespoons olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning or dried oregano
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package directions until al dente (9-11 minutes). Drain and rinse under cold water to stop cooking. Set aside in a large bowl to cool (about 15 minutes).
  2. Make the Parmesan croutons: Preheat oven to 375°F (190°C). Toss 3 cups of bread cubes with 3 tablespoons olive oil, 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, salt, and pepper. Spread on a baking sheet in a single layer. Bake for 12-15 minutes, stirring halfway, until golden and crisp. Let cool (about 20 minutes).
  3. Prep the crispy chicken: Season chicken pieces with salt, pepper, garlic powder, and paprika. Set up a dredging station with flour in one bowl and beaten eggs in another. Dip each piece in flour, then egg, then flour again for a thick coating. Heat 1/4 inch of oil in a skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels (about 20 minutes).
  4. Make the Caesar dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste (5 minutes).
  5. Assemble the salad: In the large bowl with cooled pasta, add chopped Romaine, cherry tomatoes, red onions, shredded Parmesan, crispy chicken, and croutons. Pour dressing over and gently toss until everything is coated evenly (5 minutes).
  6. Serve immediately: Enjoy right away for the best crunch, or chill briefly if preferred (optional chilling: 30 minutes).

Notes

Keep croutons separate if making ahead to maintain crunch. Slightly undercook pasta to avoid mushiness after chilling. Fry chicken in batches to keep oil temperature high and chicken crispy. Adjust dressing thickness with water or lemon juice if needed. Use stale bread for best croutons. Gluten-free and vegetarian variations available.

Nutrition

Keywords: chicken Caesar pasta salad, crispy chicken, Parmesan croutons, easy pasta salad, homemade Caesar dressing, quick dinner, comfort food

Find it online: https://siennaspoon.com/crispy-loaded-chicken-caesar-pasta-salad-recipe-easy-homemade-parmesan-croutons/