Chicken Caesar Crispy Pasta Salad
Rated 5.0 stars by 1 users
Category
Lunch, Dinner
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Calories
808
Two summer faves—chicken caesar salad and creamy pasta salad—collide in this recipe. Classic caesar salad gets a fun and unique twist with roasted corn, shallots, and something totally new: crispy pasta instead of croutons! If you're looking for a new way to enjoy a chicken caesar salad, look no further.
Recipe created by Makayla Smucker (@makaylasmucker) in partnership with Primal Kitchen.
Author:Lindsay Taylor
Ingredients
8 oz dry farfalle pasta
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1 Tbsp Primal Kitchen Pure Avocado Oil
½ tsp kosher salt
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
1.25 lbs boneless, skinless chicken thighs
1 Tbsp Primal Kitchen Pure Avocado Oil
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp oregano
¼ tsp black pepper
2 ears of corn, shucked
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1 Tbsp Primal Kitchen Pure Avocado Oil or Pure Avocado Oil Spray
6 oz romaine lettuce, chopped (about 1.5 heads)
1 small shallot, very thinly sliced
1.5 oz shaved parmesan cheese (about ½ cup)
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6 oz Primal Kitchen Caesar Dressing
For the crispy pasta chips:
For the chicken:
For the salad:
Directions
Cook your pasta in heavily salted water for 1 minute less than package instructions. Drain well & add it back to the dry pot on low heat for 1-2 more minutes, stirring constantly, to remove any excess moisture. Alternatively, you can pat the pasta dry very well with paper towels.
Once dry, toss pasta with avocado oil and seasonings. Spread out evenly on an air fryer tray or baking sheet, making sure there’s minimal overlap. Air fry at 400℉ for 16-20 minutes, flipping once halfway. Keep an eye on them, as every air fryer is different. If you don’t have an air fryer, try oven baking these at 400℉ for 24-28 minutes. Remove and allow the pasta chips to cool down completely. Meanwhile, cook the chicken (next step).
While the pasta chips are baking, add all of the chicken ingredients to a medium bowl and toss to coat. Heat up a grill to 450℉ and add the chicken. Spray or brush the shucked corn with oil. Cook the chicken for about 5 minutes per side, or until the internal temp reaches 165℉. Rotate the corn every few minutes until all sides are charred, about 12 minutes total. Remove both and allow to cool down.
To assemble the salad, cube the chicken and cut the kernels off the cobs. In a large serving bowl, add the chopped romaine, corn, cubed chicken, thinly sliced shallot, shaved parmesan, crispy pasta chips, and caesar dressing. Toss to combine. Best enjoyed fresh!
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 808
- Carbs
- 61 grams
- Fat
- 50 grams
- Protein
- 36 grams
Love chicken caesar salad but crave something a little different? Well look no further! This classic caesar salad gets a (dare we say) upgrade with the addition of crispy pasta. Baked or air-fried seasoned pasta "chips" offer both flavor and texture—think the crunch you might normally get from croutons, but with even more flavor and waaaay more interesting. Bon appetit!
