This chicken caesar pasta salad is made with shredded chicken, crispy bacon, pasta, boiled eggs and a creamy homemade caesar dressing. Unlike heavy deli-style pasta salads that feel a bit much by day two, this version uses mostly Greek yogurt in the dressing so it stays lighter, fresher and easier to keep going back to throughout the week.
I've got a couple of cold pasta salad recipes like my big mac pasta salad and chicken macaroni pasta salad, and they've become some of my favourite no-heat meal prep options for busy weeks. Because they already contain protein, carbs and vegetables, you can eat them on their own or mix-and-match them with something warm like crispy skin salmon or roast chicken so lunches don't feel repetitive by Wednesday.
One of my favourite things about travelling through America and Canada is how so many meals come with a choice of salads on the side, and I always end up picking caesar salad. In Australia, it's usually a giant bowl of caesar salad as the entire meal which, personally, I think gets old pretty quickly. Adding pasta and chicken makes it feel more balanced!
TL;DR
- Servings: 5 main (10 sides)
- Prep time: 15 minutes Cook time: 15 minutes
- Meal prep: With my tips and tricks, this salad will last the 4 days!
- Fridge storage: 4 days if layered correctly or dressing stored separately.
- Freezer storage: Not recommended.
- Customise: Swap the chicken, change the pasta shape, use shortcut bacon or add extra vegetables depending on your preferences.
Jump to:
Why you'll love this recipe
Healthier. The dressing uses mostly Greek yogurt instead of being overloaded with mayonnaise which makes it lighter, fresher and more suitable for meal prep throughout the week.
Cold meal prep. This is perfect when you don't have access to a microwave at work, similar to my pesto orzo salad and other meal prep salads.
Fakeaway. It gives takeaway caesar salad vibes while being more filling and balanced thanks to the chicken and pasta. If you enjoy fakeaway-style meals, try my chicken pad thai or big mac burger bowl.
Ingredients
Chicken. Adding shredded chicken turns a simple caesar pasta salad into something more balanced and filling for meal prep. I usually use my slow cooker shredded chicken because I always keep portions in the freezer, but rotisserie chicken or leftover roast chicken work well too.
Pasta. I use short pasta instead of croutons to make this salad more filling and practical for meal prep. Fusilli, penne and bowtie pasta work best because they hold the dressing well and don't break apart like longer pasta shapes.
Gem lettuce hearts. Romaine-style lettuce is traditional in caesar salad and works well for meal prep because it's sturdier and holds its texture longer than softer leafy greens.
Bacon. Streaky bacon gives the best flavour and crispiness but can make the salad slightly greasier once mixed through. Shortcut bacon is a good option if you want a lighter option.
Greek yogurt. This helps create a healthier caesar pasta salad dressing while adding extra protein and tanginess without feeling too heavy.
Anchovies. These add the savoury salty flavour that makes caesar dressing taste like actual caesar dressing. Even people who don't normally like anchovies usually enjoy them mixed into the sauce.
Parmesan. Parmesan adds saltiness and nuttiness to both the dressing and the salad itself which helps balance the tanginess from the yogurt and lemon juice.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Is it worth making your own caesar dressing?
I think so, especially for meal prep. Most store-bought caesar dressings are very mayo-heavy which can start to feel a bit rich and repetitive by day three or four. Using mostly Greek yogurt keeps this chicken caesar pasta salad lighter while also increasing the protein content.
Making your own dressing also means you can adjust it depending on your preferences. If you don't love anchovies, reduce them or leave them out entirely. If you like a sharper dressing, add more lemon juice or parmesan.
That said, if you want this cold pasta salad to come together faster, you can absolutely use a store-bought caesar dressing as the base and customise it from there.
Substitutions and variations
Chicken. Tuna, salmon, chickpeas or even some leftover roast turkey all work well depending on what you already have available.
Extra vegetables. Cherry tomatoes, cucumber, red onion, spinach or avocado can bulk out the salad further, especially if you want to stretch it into additional servings.
How to make chicken caesar pasta salad
Step 1: Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
Step 2: While the pasta cooks, boil the eggs from a pot of cold water, once bubbling time for 9-10 minutes for hard boiled. Transfer to cold water before peeling and chopping.
Step 3: Cook the bacon in a frying pan over medium heat for 6 to 8 minutes until crispy and golden. Transfer to paper towel to remove excess grease before chopping.
Step 4: Mix together dressing ingredients. Taste and adjust.
Step 5: In a large bowl, combine the ingredients and mix until evenly coated.
Note - if you're planning to have this over 2 days after mixing, I highly recommend keeping the lettuce and dressing separate and then mixing together when wanting to eat.
Step 6: Taste and adjust seasoning with extra lemon juice, parmesan or black pepper if needed before serving cold.
Lauren's Top Tips
Cool the pasta properly. Rinsing the pasta under cold water stops it overcooking and prevents the dressing becoming thick and sticky.
Don't overdress the salad initially. The pasta absorbs dressing as it sits so you may need less than you think at first.
Crisp the bacon properly. Slightly undercooked bacon becomes chewy once refrigerated, so cook it until golden and crisp before adding it to the salad.
Meal prepping chicken caesar pasta salad
This chicken caesar pasta salad is a great meal prep option because it contains protein from chicken and eggs, carbohydrates from pasta and vegetables from lettuce all in one container. If you're after more veg, you could also add in some cucumber, cherry tomatoes or some red onion for a slight punch in flavour.
Because it's served cold, it's also ideal for workplaces where you don't have access to a microwave. I already mix in shredded chicken to this recipe, but you could skip that and serve with some crispy skin salmon or even some roast pork for something different to have variety throughout the week.
Storing
If storing everything mixed together, this healthy chicken caesar pasta salad will last about 2 days before the lettuce starts to wilt considerably. For longer storage, either keep the dressing separate or use layering techniques similar to those in my ultimate guide to salad meal prep.
As you can see in the image below, you'll want to start with the dressing at the bottom of a deep meal prep container, followed by the chicken, pasta, bacon and eggs, then finish with the lettuce at the top. This keeps the lettuce away from the moisture and helps the salad stay fresh for closer to 4 days.
When ready to eat, tip the container upside down so the dressing coats the ingredients. If the dressing has thickened slightly in the fridge, loosen it with a splash of water or lemon juice before mixing.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely. You can use store-bought dressing as a shortcut and adjust the flavour with extra lemon juice, parmesan or anchovies if needed.
The pasta absorbs dressing as it sits which can make the salad seem dry. Adding a splash of water or lemon juice before serving helps loosen the dressing again.
Keep the dressing away from the lettuce until you're ready to eat. If meal prepping, layer the dressing at the bottom, then chicken and pasta, with the lettuce right at the top.
Cold pasta salads need more seasoning than warm pasta dishes. Add enough salt to the pasta water, then adjust the dressing with extra lemon juice, parmesan, black pepper or Worcestershire sauce.
Other salad meal prep recipes you'll like
Or, you can have a browse through my easy salad recipes for more delicious eats.
Recipe
Chicken Caesar Pasta Salad (Meal Prep)
Save Recipe
Equipment
Ingredients
- 2 cup shredded chicken
- 200 g (2 cups) pasta, see note 1
- 2 gem lettuce hearts
- 4 strips streaky bacon, see note 2
- 4 eggs
- ¼ cup parmesan, see note 3
- Salt and pepper, to taste
Sauce (or 1 ¼ cup store-bought)
- ¾ cup Greek yogurt, see note 4
- ¼ cup whole egg mayonnaise, see note 4
- 1 garlic clove, fresh recommended
- 2 anchovy fillets, optional but recommended
- ¼ cup parmesan, see note 3
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoon lemon juice, fresh recommended
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to the boil. Add the 200 g (2 cups) pasta and cook 1 minute under packet instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly for the salad.
- While the pasta cooks, place the 4 eggs into a pot of cold water. Bring to the boil and once bubbling, cook for 9-10 minutes for hard boiled eggs. Transfer to ice cold water before peeling and chopping into slices or diced.
- At the same time, heat a frying pan over medium heat. Dice the 4 strips streaky bacon and cook for 6-8 minutes, turning occasionally, until crispy and golden. Transfer to paper towel to remove excess grease.
- Finely chop the 2 gem lettuce hearts and set aside.
- In a bowl or blender, combine the ¾ cup Greek yogurt, ¼ cup whole egg mayonnaise, 1 garlic clove, 2 anchovy fillets, ¼ cup parmesan, 1 tsp worcestershire sauce, 1 tsp dijon mustard, 2 tbsp lemon juice, Salt and pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.
- In a large bowl, combine the cooled pasta, 2 cup shredded chicken, chopped eggs, chopped lettuce, cooked bacon and ¼ cup parmesan. Pour over the dressing and mix until evenly coated.Note - If meal prepping for longer than 2 days, keep the lettuce and dressing separate until serving to help prevent the salad becoming soggy.
- Taste and adjust with extra lemon juice, parmesan or black pepper if needed before serving cold.
Leave a Reply