Chicken Caesar Pasta Salad (Gluten-Free, Dairy-Free)

This easy chicken caesar pasta salad combines the creamy, savory flavors of a classic Caesar salad with tender pasta and juicy chicken to create a satisfying meal that's perfect for lunches, meal prep, picnics, or easy weeknight dinners. Gluten-free and dairy-free too.

📝 Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon chicken seasoning
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil, for cooking
• 3 cups cooked gluten-free penne pasta
• 1 head romaine lettuce
• 2 slices gluten-free bread, cubed
• 2 tablespoons extra virgin olive oil, for cooking croutons
• 1/4 cup dairy-free parmesan cheese, shaved, for topping
• 1/4 cup dairy-free Parmesan, grated
• 1/4 cup mayonnaise
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon Dijon mustard
• 5 anchovy fillets
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• Pinch of salt and pepper

👨‍🍳 Instructions

1. 1Season Chicken: Slice each chicken breast lengthwise into thinner cutlets. Season both sides with chicken seasoning and salt.
2. 2Pan Fry Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 minutes on the first side, then flip and cook for 3 minutes on the second side. Once cooked through, transfer to a plate and let it rest for 10 minutes before slicing as this allows the juices to redistribute so the chicken stays tender and juicy rather than dry.
3. 3Combine Dressing Ingredients: In a high-speed blender, combine grated dairy-free Parmesan, mayonnaise, gluten-free Worcestershire sauce, a pinch of salt and pepper, Dijon mustard, and anchovy fillets.
4. 4Blend Until Creamy: Blend until smooth and creamy.
5. 5Cut Chicken: Cut the rested chicken into cubes.
6. 6Combine Lettuce, Chicken, Pasta & Dressing: Tear the romaine leaves by hand and place them in a large bowl. Add the chicken and pasta, then pour in half of the dressing.
7. 7Toss Until Coated: Toss everything together until well coated.
8. 8Garnish & Serve: Cube the bread slices, toast in olive oil until golden and crisp, and scatter over the salad just before serving. Top with shaved gluten-free parmesan and extra dressing, if desired.