Description
A vibrant and hearty Kale Chicken Caesar Pasta Salad featuring tender grilled chicken breasts, nutrient-packed kale, al dente pasta, and a creamy homemade Caesar dressing. This salad combines smoky, garlicky flavors with refreshing lemon and Parmesan cheese, offering a perfect balance of textures and tastes in just 30 minutes.
Ingredients
Chicken
- 1 pound chicken breasts, boneless, skinless
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Pasta and Greens
- 8 ounces short-cut pasta (rotini, fusilli, penne, or farfalle)
- 6 cups kale, washed and finely chopped
- Parmesan cheese, grated or shaved, to serve
Dressing
- 1/2 cup mayonnaise
- 1 clove garlic, minced or grated
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon salt
- 1 pinch freshly ground black pepper
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste (if using), Dijon mustard, grated Parmesan cheese, salt, and pepper until smooth and well combined. Set aside to allow flavors to meld.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside.
- Season the chicken: Place chicken breasts on a cutting board and season both sides with smoked paprika, garlic powder, salt, and a pinch of black pepper.
- Cook the chicken: Heat olive oil in a large pan or cast-iron skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken, let rest for 5 minutes, then slice into bite-sized pieces.
- Assemble the salad: In a large mixing bowl, combine finely chopped kale and cooled pasta. Pour the prepared Caesar dressing over and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as needed.
- Add chicken and finish: Gently fold in the grilled chicken pieces. Sprinkle additional shaved Parmesan cheese on top before serving for a savory finishing touch.
- Storage: Transfer any leftovers into an airtight container and refrigerate for up to 3 days to maintain freshness and flavor.
Notes
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Anchovy paste is optional but adds authentic Caesar flavor if preferred.
- Make sure to rinse pasta under cold water after cooking to prevent clumping and overcooking in the salad.
- If kale is too tough, massage it briefly with a little olive oil and salt before mixing to soften.
- This salad can be served chilled or at room temperature.
