This high protein Chicken Caesar Pasta Salad is perfect for a summer potluck or for meal prep! Made with juicy chicken, a homemade creamy caesar dressing, salty parmesan, and my favorite high protein chickpea pasta, this salad is totally satisfying.
Chicken Caesar Salad is my go-to lunch order, and in my quest to make more salads at home this year, I decided to meal prep a high protein chicken caesar pasta salad in mason jars using my favorite Banza chickpea pasta and, well, I am totally hooked now. This salad is perfect as a make ahead lunch or dinner, but would also work for a light, yet filling summer main course!
What I Love About This Salad
- So much protein – we are talking 46 grams of protein per serving.
- It’s a blend of my two favorite summers sides – pasta salad and classic caesar salad.
- It’s a complete meal – it has protein, carbs, veggies, and healthy fat.
- It works great for meal prep using individual containers or mason jars, or toss it all together for a potluck main dish, or main course weeknight dinner.
- Easy! While there a few moving parts to this salad, it’s very simple – even the dressing is crazy easy!
Ingredients:
Be sure to check out the recipe card below for exact ingredients.
For the salad:
- crisp romaine lettuce – for that signature caesar crunch
- diced grape or cherry tomatoes – I love the pop of color and flavor that tomatoes add – like in my Copycat Sweetgreen Caesar Salad
- cucumbers – red onion would also be yummy
- parmesan cheese – I like thick, freshly shaved parm best on caesar, but any kind of parmesan will do
- Banza chickpea pasta (I love the rotini pasta or penne pasta) – or whole wheat pasta or gluten free or regular pasta of your choice
- cooked and cooled diced chicken – see recipe or use store bought cooked chicken or leftover chicken
- homemade caesar dressing – see recipe or use your favorite bottled dressing
For the homemade Greek Yogurt caesar dressing:
- plain Greek yogurt – I use lowfat Fage brand or Aldi brand
- mayo – this is easier than using raw egg yolk but you could also make your own homemade mayo for this
- fresh lemon juice – don’t use bottled – fresh is best here
- anchovy paste – you could also use tinned anchovies, but I like ease of keeping a tube of the paste in the fridge
- dijon mustard – don’t skip, but if you need a sub, you can use stone-ground mustard in a pinch
- garlic – freshhhhhh, please
- parmesan cheese – obviously
- salt + pepper
For the chicken:
Just the basics!
- chicken breasts or chicken tenderloins
- avocado oil spray
- salt
- garlic powder
- fresh lemon juice
Substitutions and Variations
- For a quicker and easier salad, sub store bought rotisserie chicken breast or leftover chicken and store-bought caesar dressing.
- Swap your protein – I love this with air fryer shrimp or chickpeas instead of chicken.
- Add in garlic croutons or crispy bacon for more crunch.
- Serve it as a side dish or appetizer instead of a main course.
Step By Step Instructions
Prep Pasta + Dressing: Cook pasta in a large pot of salted water according to the directions. You are looking for al dente pasta here, so be sure to not overcook the noodles. Let cool.
While your pasta is boiling, mix ingredients for dressing. Place in the refrigerator until ready to assemble mason jars or serve salads.
Cook chicken: Spray a skillet with olive oil spray and heat over medium heat. Season chicken with salt and garlic powder. Cook on both sides for about 8 minutes or until chicken is cooked though. Deglaze pan with juice of the remaining ½ lemon.
Let chicken cool, then dice into bite sized pieces.
Assemble: Divide dressing into 4, 32 ounce Mason Jars or glass meal prep containers. Add cucumbers and tomatoes.
Layer: Next add in chicken, then cooked pasta on top of the dressing and veggies.
Finish: Top with romaine lettuce and parmesan cheese
Serve or Store: Store individual salads in the refrigerator for up to to 4 days.
You could also serve this immediately as a family style meal – just toss pasta, the salad ingredients, and the dressing together in a large bowl and enjoy!
More Healthy Pasta Salad Recipes
- Greek Pasta Salad
- Gluten Free Orzo Salad
- Healthy Tuna Pasta Salad | Mary’s Whole Life
- Italian Pasta Salad | The Foodie and The Fix
High Protein Chicken Caesar Pasta Salad
Ingredients
For the homemade Greek Yogurt caesar dressing:
- ¼ cup plain Greek yogurt
- ¼ cup mayo
- 1/2 lemon juice from
- 1-2 tsp anchovy paste
- ½ tsp dijon mustard
- 1 clove garlic minced
- 2 Tbsp grated parmesan cheese
- salt
- pepper
For the chicken:
- 1 lb chicken breasts or chicken tenderloins
- avocado oil spray
- salt
- garlic powder
- 1/2 lemon juice from
For the salad:
- 6 cups romaine lettuce chopped
- 1 cup tomatoes diced
- 1 cup cucumbers
- ⅓ cup parmesan cheese
- 2 cups Banza chickpea pasta or pasta of your choice cooked
- 3 cups cooked and cooled chicken see recipe
- 1/2 cup caesar Dressing see recipe
Instructions
- Mix ingredients for dressing. Place in the refrigerator.
- Boil pasta according to the directions. Let cool.
- Cook chicken: Spray a skillet with olive oil spray and heat over medium heat. Season chicken with salt and garlic powder. Cook on both sides for about 8 minutes or until chicken is golden and an instant-read thermometer reads 165 degrees. Deglaze pan with juice of the remaining ½ lemon.
- Let chicken cool, then dice into bite sized pieces.
- To assemble Mason Jars, divide dressing into four, 32 oz. Mason Jars or glass meal prep containers. Then add 1/4 cup cucumbers and 1/4 cup tomatoes into each containers. Next add in 3/4 cup chicken, then 1/2 cup pasta. Top with 2 cups of romaine lettuce and about 1 Tbsp parmesan cheese.
Fran says
My daughter absolutely LOVES this! And as a college athlete it’s the best of both worlds for her – carbs and protein! And delicious!!!
Nancylynn says
Oh that’s so perfect! Thank you for this comment and for sharing with your daughter!
Nicole says
This looks delicious!
Daisy says
Would this be 2 cups of cooked pasta?
Nancylynn says
Yes! I will edit to make it more clear – thank you for asking!