chicken caesar pasta salad




Prep Time


Cook Time

The whole family will enjoy this fantastic one-dish meal. If you have leftover roast chicken you can use that instead of cooking the chicken thighs.



For the chicken caesar pasta salad

  • 150g penne pasta
  • 4 skinless, boneless chicken thighs — cut into 1.5cm pieces
  • Salt and ground black pepper, to taste
  • 1-2 tablespoons cooking oil
  • 4 rashers bacon — cut into 1.5cm pieces
  • 1 cos lettuce — cut into bite-size pieces
  • Shaved parmesan and croutons, to serve
  • Fresh Italian parsley, to garnish


  • 3⁄4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons crushed garlic
  • 1 teaspoon anchovy paste or 1 anchovy — finely diced
  • 1⁄4 teaspoon ground black pepper


For the chicken caesar pasta salad

  • To make the Caesar Dressing, mix all the ingredients in a small bowl.
  • Cook the pasta in salted water until al dente. Drain and transfer to a large bowl.
  • Season the chicken with salt and pepper.
  • Heat the oil in a pan, add the chicken and cook until browned all over and cooked through. Set aside.
  • Add the bacon to the pan with a little extra oil and cook until crispy.
  • Add the Caesar Dressing to the pasta and stir well.
  • Add the chicken, bacon and lettuce and toss gently to combine.
  • Serve topped with parmesan and croutons and garnished with parsley.