Chicken Caesar Pasta Salad (Meal Prep)
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This chicken caesar pasta salad is a creamy cold pasta salad inspired by a classic caesar salad but made heartier with pasta and shredded chicken. It’s perfect for meal prep lunches, especially when you want something filling without needing a microwave. Note - ingredients can be approximate.
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.
Notes
Note 1 - Pasta
Short pasta like fusilli, penne or bowties work best for pasta salads because they hold the dressing well and mix through evenly without breaking apart.
Note 2 - Streaky bacon
Streaky bacon gives the best crispy texture and flavour but can be slightly greasier in the salad. Shortcut bacon is a good option if you want a lighter result.
Note 3 - Parmesan
Freshly grated parmesan melts into the dressing better and gives a smoother texture compared to pre-shredded versions.
Note 4 - Greek yogurt and whole egg mayonnaise
You can adjust the ratio depending on your preference. More Greek yogurt creates a lighter, tangier dressing while more mayonnaise gives a richer and creamier texture.
Note 5 - Anchovy fillets
Anchovy fillets are optional but highly recommended for that classic caesar flavour. If you’re unsure, start with one and adjust to taste.
Storage
Store in an airtight container in the fridge for up to 4 days, though for best texture keep the lettuce and dressing separate if storing longer than 2 days.
Nutrition
Calories: 634kcalCarbohydrates: 41gProtein: 42gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 248mgSodium: 603mgPotassium: 510mgFiber: 2gSugar: 3gVitamin A: 1606IUVitamin C: 4mgCalcium: 247mgIron: 3mg
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