My lightened-up version of Chicken Pasta Caesar Salad is so easy to make and absolutely addictive. Layered with romaine lettuce, bow-tie pasta, and shredded chicken, I swap in canned chickpeas (hello fiber!) for traditional croutons and use protein-packed Greek yogurt as the base for the dressing (no mayo needed). It’s fresh, light, and so delicious!
If Caesar salad and pasta salad had a baby, it would be this delightful Chicken Caesar Pasta Salad! As always, I love looking for easy and fun ways to increase the protein and fiber of a recipe while lightening things up, and so that’s exactly what I did.
Instead of traditional croutons, I sprinkle in canned chickpeas! I also trade the mayo for Greek yogurt in my go-to Caesar salad dressing. For an additional boost of protein, and to elevate this salad to a main meal – I add plenty of shredded chicken as well.
If you have the time, I suggest making my slow cooker shredded chicken breast. Otherwise, rotisserie chicken is perfect for convenience.
What ingredients are needed
This lightened-up chicken Caesar pasta salad uses simple, healthy, everyday ingredients you may already have on hand.
- Pasta: I like short noodles like farfalle (bowtie) or rotini for this recipe. If preferred, you can use gluten-free pasta (like brown rice pasta) or sub in a lentil or chickpea pasta for even more protein and fiber.
- Chicken: Any type of cooked chicken breast will do the job! Enjoy it chopped or shredded.
- Romaine: Classic in Caesar salad; this provides a super fresh and crunchy texture.
- Cherry tomatoes: Cherry or grape tomatoes for sweet, juicy bursts of flavor and great color.
- Garbanzo beans: Adds a boost of plant-based protein and fiber.
- Parmesan cheese: An essential ingredient for any Caesar recipe to add a delicious rich, nutty taste.
- Salt & pepper: Brings out all of the incredible flavors!
- Dressing: The homemade Caesar dressing is a lighter version of the classic! Made in just 5 minutes with lemon, Dijon, garlic, anchovies, and Parmesan cheese, it gets an extra protein boost from Greek yogurt (no added oil or mayo required!).
How to make this salad
This recipe starts with making the Caesar salad dressing – super simple!
Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.
Top with a bit of extra Parmesan cheese and black pepper before serving. Enjoy!
Helpful tips
- Cheese: Use freshly grated parmesan cheese for the best flavor.
- Gluten-free pasta salad: Sub regular pasta with brown rice or gluten-free pasta, as desired.
- Vegetarian option: If you want to make this salad vegetarian-friendly, omit the anchovies in the dressing. Mix in 1-2 teaspoons of brine from a jar of capers to add back in the briny flavor. You can also omit the chicken and add some crispy baked tofu.
- Make ahead: To get a head start on this recipe, prepare the dressing, boil the pasta and prep the chicken up to a day before assembling the salad. Store everything separately in airtight containers in the refrigerator.
Ways to customize
- Roasted chickpeas: For extra crispy crunch, use my roasted chickpeas recipe in place of the regular garbanzo beans in the recipe.
- More vegetables: You can add even more veggie goodness! Shredded carrots, sliced cucumber, or sliced green onions would pair deliciously.
- Protein: Trade the chicken for salmon, steak or shrimp.
How to store leftovers
This chicken Caesar pasta salad is best served immediately after combining the dressing with the other ingredients to prevent the lettuce from wilting.
Store the leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.
WATCH MY CHICKEN CAESAR SALAD RECIPE VIDEO HERE
More healthy pasta salad recipes
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Chicken Caesar Pasta Salad (Lightened Up!)
Ingredients
- 8 ounces dry farfalle pasta (You can sub a brown rice or gluten free option if needed)
- 2 cups rotisserie chicken breast, chopped or shredded, skin and bones removed
- 2 hearts of romaine lettuce, chopped into bite sized pieces
- 1.5 cups cherry tomatoes, cut into halves
- 1 cup garbanzo beans, drained and rinsed
- 1/4 cup Parmesan cheese, plus extra for serving
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Caesar Salad Dressing
- 1 clove garlic
- 2 anchovy filets
- 1/3 cup + 2 tablespoons low fat Greek yogurt
- 1/3 cup Parmesan cheese
- 2 teaspoons Dijon mustard
- 1/4 cup lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Caesar Salad Dressing
- Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into the mini food processor.
- Process the ingredients until smooth and creamy. If the dressing is too thick, you can add a little water or olive oil to thin it out. Blend again until you reach your desired consistency.
Chicken Ceasar Pasta Salad
- Bring a large pot of water to a boil. Stir in farfalle and cook until tender. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl add the cooled pasta, chopped chicken, romaine lettuce, tomatoes and garbanzo beans.
- Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.
- Top with a little extra Parmesan cheese and black pepper before serving. Enjoy!
Comments
Destiny says
Oh my!!! Loving it so much!! Thank you Dany!!
Dani Spies says
It’s my pleasure! I’m so glad you like this recipe.
Linda says
This salad is sooo good! Was a hit with the family.