Crispy Chicken Caesar Pasta Salad

Ingredients

For the Crispy Chicken

• 1 1/4 pounds chicken tenders
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• olive oil spray

For the Pasta Salad

• 12 ounces rotini pasta
• 6 cups chopped romaine lettuce
• 2 cups halved cherry tomatoes
• 1 1/2 cups croutons
• 1/2 cup shaved Parmesan
• 3/4 cup Caesar dressing
• 2 tablespoons lemon juice

Substitutions

• Grilled chicken can replace crispy chicken for a lighter texture.
• Kale can replace half the romaine but should be massaged with dressing.
• Gluten-free pasta and crumbs work if cooked according to their package cues.

Instructions

Step 2: Bread the Chicken

Season chicken with half the salt and pepper. Coat in flour, then egg, then panko mixed with grated Parmesan, garlic powder, and remaining seasoning.

Step 3: Bake Until Crisp

Arrange on the rack, spray the tops, and bake 16 to 20 minutes, turning once, until golden and 165°F.

Step 5: Season the Pasta

Toss cooled pasta with half the Caesar dressing and lemon juice so the spirals are flavored throughout.

Step 6: Combine the Salad

Fold in romaine and tomatoes. Add more dressing only as needed for a light coating.

Step 7: Finish and Serve

Slice the rested chicken. Top the salad with chicken, croutons, and shaved Parmesan and serve immediately.

How to Store Leftovers

Refrigerate chicken, dressed pasta, romaine, tomatoes, croutons, and extra dressing separately within 2 hours. Chicken keeps 3 days; pasta keeps 4 days.

Freeze cooked crispy chicken for up to 2 months. Do not freeze the assembled pasta salad, romaine, tomatoes, or dressing.

Common Mistakes to Avoid

• Dressing hot pasta, which absorbs too much and turns soft.
• Overbreading the chicken with thick wet patches.
• Mixing romaine and croutons into leftovers hours ahead.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.