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Easy Grilled Chicken Caesar Pasta Salad Recipe with Homemade Croutons Perfect for Summer

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A fresh, crunchy, and satisfying summer meal combining smoky grilled chicken, crisp romaine, al dente pasta, creamy Caesar dressing, and homemade buttery croutons.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs or oregano (optional)
  • 8 ounces (225g) rotini or fusilli pasta
  • 4 cups chopped romaine lettuce
  • ½ cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • ¼ cup thinly sliced red onion (optional)
  • ½ cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 anchovy fillets, finely chopped or 1 teaspoon anchovy paste (optional)
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 4 cups cubed day-old baguette or crusty bread (about 6 ounces / 170g)
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 teaspoon dried Italian seasoning (optional)

Instructions

  1. Pat the chicken breasts dry, then rub them with olive oil, salt, pepper, garlic powder, and dried herbs. Let them sit at room temperature for about 10 minutes.
  2. Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water. Set aside.
  3. Preheat oven to 375°F (190°C). In a bowl, combine melted butter, olive oil, minced garlic, salt, and Italian seasoning. Toss bread cubes in mixture until evenly coated. Spread on a baking sheet and bake for 12-15 minutes, tossing halfway, until golden and crispy.
  4. Heat grill or grill pan over medium-high heat. Grill chicken breasts for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice thinly.
  5. In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, anchovies (if using), Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
  6. In a large bowl, combine cooled pasta, chopped romaine, cherry tomatoes, red onion, and grated Parmesan. Pour dressing over and toss gently to coat.
  7. Top salad with grilled chicken slices and freshly toasted croutons. Toss lightly or serve as is to keep croutons crunchy.

Notes

Do not overdress the salad to avoid sogginess. Slice chicken against the grain for tenderness. Homemade croutons are best fresh but can be stored in an airtight container for 1-2 days. Use a meat thermometer to ensure chicken is cooked properly. Rinse pasta with cold water to stop cooking and keep firm.

Nutrition

Keywords: grilled chicken, Caesar salad, pasta salad, homemade croutons, summer recipe, easy dinner, crowd-pleaser

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