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Chicken Pasta Caesar Salad Recipe

  • Author: Mindee
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 Large Dinner Salads 1x
  • Category: Salad
  • Method: Tossing
  • Cuisine: American


What can you add to your Caesar salad to take it to the next level? Chicken and pasta! This Chicken Pasta Caesar salad is loaded with those and more!



  • 1 (12 oz) box Veggie Rotini
  • 1 Head Romaine Lettuce
  • 1/2 Head Iceberg Lettuce
  • 2 Cups Cooked, chopped up chicken
  • 1/2 Cup chopped Red Onion
  • 1 (12 oz.) Bottle Brianna’s Asiago Caesar Dressing
  • 6 Hard Boiled Eggs, peeled and chopped
  • 1 Cup Frozen Peas, thawed
  • 2 Avocados, peeled, seeded and chopped up
  • 1 Cup Parmesan
  • Croutons


  1.  Cook and drain the pasta according to package directions.  Rinse with cold water until completely cooled.
  2. While the pasta is cooking, chop up and rinse the romaine and iceberg lettuces and put in a large mixing bowl.
  3. Add the cooled pasta, chopped up chicken, and chopped red onion to the lettuces.  Toss to mix.
  4. Add the Asiago Caesar Dressing and toss to mix.
  5. Divide salad up amongst 4 dinner plates.
  6. Top each salad with equal amounts of chopped up hard boiled eggs,  avocados and  a 1/4 cup of peas.
  7. Sprinkle the salads with parmesan and croutons!
  8. Serve immediately!

Keywords: caesar salad, pasta caesar salad