Description

This Lighter Chicken Caesar Pasta Salad is a refreshing, healthy twist on the classic Caesar salad, combining grilled chicken breast, whole wheat pasta, fresh baby romaine, cherry tomatoes, and a creamy low-fat Greek yogurt-based dressing. It’s perfect for a quick lunch or light dinner and uses wholesome ingredients to keep the dish nutritious without sacrificing flavor.

Ingredients

Scale

Chicken

2 chicken breasts, skinless and boneless
1/4 teaspoon ground paprika
Salt and pepper, to taste

Pasta & Salad

1 (8-oz) box whole wheat pasta, preferably small shapes
4 heads baby romaine lettuce, shredded
1 pint cherry tomatoes, halved

Croutons

1 slice whole grain bread OR 4 tablespoons store-bought croutons

Dressing

4 tablespoons low-fat Greek yogurt
4 tablespoons lemon juice
2 tablespoons grated Parmesan cheese
2 teaspoons Dijon mustard
1 pinch salt
Ground black pepper, to taste

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Instructions

Cook the Pasta: Bring a large pot of water to a boil. Cook the whole wheat pasta according to package directions until al dente. Drain the pasta and set it aside to cool.
Grill the Chicken: Preheat a grill pan over high heat. Pat the chicken breasts dry and cut them into strips. Season with salt, pepper, and ground paprika. Grill the chicken strips on both sides for about 5 minutes or until fully cooked through. Allow the chicken to cool slightly, then slice into bite-sized pieces.
Prepare the Dressing: In a bowl, whisk together the low-fat Greek yogurt, lemon juice, grated Parmesan, Dijon mustard, salt, and ground black pepper until you get a smooth, creamy consistency.
Make the Croutons (if using bread): Cut the whole grain bread slice into small cubes. In a non-stick frying pan over medium heat, dry fry the bread cubes until they turn golden and crispy. Remove and set aside.
Assemble the Salad: In a large bowl, combine the cooked pasta and grilled chicken pieces. Add the shredded baby romaine lettuce and halved cherry tomatoes. Pour the dressing over and toss everything together until well coated. Top the salad with the homemade croutons or store-bought croutons. Serve immediately for the best texture and flavor.

Notes

For a vegetarian version, omit the chicken and add extra vegetables or plant-based protein.
Whole wheat pasta adds fiber and nutrients, but you can substitute with gluten-free pasta if needed.
The dressing can be made ahead and stored refrigerated for up to 2 days.
Grilling the chicken on an outdoor grill can add extra smoky flavor.
Use freshly grated Parmesan for the best taste and creaminess in the dressing.