I’ve got a soft spot for homemade bread—and not just metaphorically. There’s something magical about pulling a warm, golden loaf from your oven, especially when the crust cracks just right and your whole kitchen smells like an old-school Italian bakery. This crusty Italian bread recipe doesn’t ask you to be a professional baker or own a fancy bread machine. All you need is a mixing bowl, some patience, and maybe a little flour on your face (that part’s optional, but highly recommended). The beauty of this bread is in its simplicity. We’re talking crisp crust, fluffy middle, and a dough you can make without stressing over kneading techniques or bread starter voodoo. It’s the kind of loaf that begs for a good olive oil dip—or, if you’re like me, a quick swipe of salted butter while it’s still warm. Whether you’re serving it alongside your favorite pasta, building the world’s best sandwich, or just tearing off a chunk to snack on, this bread has you covered. Let’s roll up our sleeves and make something worth bragging about.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Caesar Pasta Salad Recipe
- 3) Ingredients for Chicken Caesar Pasta Salad
- 4) How to Make Chicken Caesar Pasta Salad
- 5) Tips for Making Chicken Caesar Pasta Salad
- 6) Making Chicken Caesar Pasta Salad Ahead of Time
- 7) Storing Leftover Chicken Caesar Pasta Salad
- 8) Try these pasta salads next!
- 9) Chicken Caesar Pasta Salad Recipe
- 10) Nutrition
1) Key Takeaways
This Chicken Caesar Pasta Salad is a time-saving, flavor-packed twist on the classic Caesar. With rotisserie chicken, crispy croutons, and a creamy Caesar dressing, it’s built for convenience and taste.
You get all the beloved Caesar salad flavor plus pasta that makes it hearty enough to be a main. The kale gives it staying power—no soggy lettuce here, even after a few days in the fridge.
Whether you’re meal prepping, hosting brunch, or just craving something quick and satisfying, this salad delivers in every bite. Minimal fuss, big flavor, and guaranteed to get a few recipe requests.
2) Easy Chicken Caesar Pasta Salad Recipe
I always keep a stash of rotisserie chicken in the fridge for days when cooking feels like too much. This recipe was born on one of those “I need to eat, but don’t want to cook” kind of afternoons. Sound familiar?
You boil some pasta, toss in shredded chicken, massage a little kale with lemon juice (trust me), drizzle with Caesar dressing, and boom—you’ve got a pasta salad that actually makes you excited to eat greens.
And the best part? You can serve it warm, cold, or room temp. No picky timing required. It’s an easy chicken caesar pasta salad recipe you’ll find yourself making again and again.
3) Ingredients for Chicken Caesar Pasta Salad
Rotisserie Chicken: Already cooked, already juicy. Just shred and you’re good to go. It’s my ultimate shortcut.
Pasta: Something fun like rotini or wheel-shaped pasta gives you all those nooks and crannies for the dressing to cling to.
Kale: It holds up better than lettuce. After a good massage with lemon and oil, it turns soft and bright—and no, it doesn’t taste like a health food punishment.
Lemon Zest and Juice: This wakes everything up. The citrus helps mellow the kale and adds a zing that cuts through the richness of the dressing.
Capers: A salty, briny punch that keeps the whole dish from tasting flat. They’re tiny flavor bombs.
Parmesan Cheese: I like shaved for texture, but grated works too. Use the real stuff if you can.
Caesar Dressing: No shame in the store-bought game. I like Cardini’s or Ken’s Steakhouse, but any creamy Caesar will work.
Croutons: Homemade is best, but I won’t judge if you go for store-bought. Just don’t skip them—they add crunch and contrast.
4) How to Make Chicken Caesar Pasta Salad
Step 1: Boil pasta in salted water until al dente. Drain, drizzle with olive oil, and let it cool.
Step 2: In a large bowl, massage the kale with olive oil, lemon juice, salt, and pepper. Add lemon zest and give it a quick toss.
Step 3: Toss in the cooled pasta, shredded chicken, capers, and Parmesan. Mix it gently so you don’t crush the kale.
Step 4: Pour in the Caesar dressing and stir to coat everything evenly. Add more if you like it extra creamy.
Step 5: Add croutons right before serving so they stay crunchy. Sprinkle with extra Parmesan and cracked pepper to finish.
5) Tips for Making Chicken Caesar Pasta Salad
Use kale, not lettuce. It doesn’t wilt and gets better as it sits.
Cook the pasta just right. Mushy noodles ruin the texture, so al dente is key. And don’t rinse it—let the starch stay to help the dressing stick.
Massage the kale. Don’t skip this. It softens the leaves and makes them more enjoyable to eat—less bitter, more tender.
6) Making Chicken Caesar Pasta Salad Ahead of Time
This is one of those recipes that tastes better the next day. If you’re prepping it in advance, add the dressing and let it hang out in the fridge for a few hours.
Hold off on the croutons until just before serving. Nobody wants soggy bread bits.
If the salad feels a little dry the next day, just toss it with another splash of dressing to revive it. Easy fix.
7) Storing Leftover Chicken Caesar Pasta Salad
Store leftovers in an airtight container in the fridge. They’ll last for 3 to 5 days.
The kale holds up well, so it won’t go limp like other greens. The pasta soaks up the flavor and keeps getting better.
Just add fresh croutons and a drizzle of dressing when serving again. It’s just as good on day three as it was fresh.
8) Try these pasta salads next!
9) Chicken Caesar Pasta Salad Recipe
Crusty Italian Bread – Easy Bread Recipes That Anyone Can Bake
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon salt
- 6 cups all-purpose flour (give or take a little)
- 1 tablespoon olive oil (optional, for brushing)
Instructions
- In a large bowl, dissolve the sugar in warm water, then stir in yeast. Let it sit for about 10 minutes until it’s foamy.
- Mix in the salt and flour, one cup at a time. Stir until the dough just comes together.
- Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. (Or until your arms ask for mercy.)
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 to 1.5 hours, until doubled in size.
- Punch down the dough (gently—you’re not mad at it), divide it in half, and shape each piece into a loaf. Place on a lightly greased baking sheet or into loaf pans.
- Cover and let rise again for 30–40 minutes.
- Preheat your oven to 425°F (220°C). If you want a crispier crust, place a pan of hot water on the bottom rack while it preheats.
- Bake for 25–30 minutes, or until the crust is golden and the bread sounds hollow when tapped on the bottom.
- Optional: Brush the tops with a little olive oil while still warm for extra sheen and a touch of flavor.
10) Nutrition
Serving Size: 1/12 of the salad, Calories: 433, Sugar: 2.4 g, Sodium: 667.7 mg, Fat: 24.8 g, Saturated Fat: 5.7 g, Carbohydrates: 34.6 g, Fiber: 2 g, Protein: 17 g, Cholesterol: 37.9 mg
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