Chicken Caesar Pasta Salad (Gluten-Free, Dairy-Free)

Creamy Chicken Pasta Salad for the Summer

If you love a classic Caesar salad but want something hearty enough for lunch or dinner, this easy chicken caesar pasta salad is the perfect solution.

Tender pasta, juicy chicken, crispy romaine lettuce, crunchy croutons, and a creamy Caesar dressing come together in one satisfying bowl.

It’s fresh, filling, and packed with all the savory flavors you expect from a traditional Caesar salad, all without the gluten or dairy.

Whether you’re meal prepping lunches, bringing a dish to a summer BBQ, or looking for a quick weeknight dinner, this pasta salad is guaranteed to become a new favorite.

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for this homemade chicken caesar pasta salad are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Making this gluten-free caesar pasta salad is a matter of cooking the chicken, blending the dressing, and then tossing salad ingredients with the dressing. Ready in 30 minutes, it’s a delicious salad you’ll enjoy all summer long!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this chicken caesar pasta salad recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken Breasts: I like using boneless, skinless chicken breasts. However feel free to use bonelss skinless chicken thighs if you prefer a juicier option.
• Chicken Seasoning: I used chicken seasoning, but feel free to use whichever seasonings you like (onion powder, garlic powder, dried herbs, etc).
• Pasta: I used gluten-free penne pasta to keep this recipe gluten-free. You may also use other types of gluten-free short pasta (such as fusilli, shells, rigatoni, etc.). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular short pasta instead.
• Lettuce: Romaine lettuce is the lettuce that is typically used in Caesar salad for it’s vibrant crunchiness. I would not substitute it with other types of lettuce.
• Gluten-Free Bread: I used gluten-free bread to make the croutons to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular bread instead.
• Olive Oil: I recommend using extra virgin olive oil for the best flavor for making the croutons. However, if you don’t have olive oil, vegetable oil will work as well.
• Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular parmesan instead.
• Mayonnaise: I used mayonnaise, but you can also use dairy-free sour cream if you prefer.
• Worcestershire Sauce: I used gluten-free worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular worcestershire sauce instead.
• Dijon Mustard: I used Dijon mustard, but you also use yellow mustard if that’s what you have.
• Anchovy Fillets: Most Caesar salad dressings use anchovies for adding umami, but if you are allergic to anchovies, you can use 1 teaspoon of capers to mimic the salty depth.
• Garlic: A touch of raw garlic adds a delicious flavor to the dressing, so definitely don’t skip it.
• Lemon Juice: For the best flavor, make sure to use freshly squeezed lemon juice.

How to Make Chicken Caesar Pasta Salad

Season Chicken: Slice each chicken breast lengthwise into thinner cutlets. Season both sides with chicken seasoning and salt.

Pan Fry Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 minutes on the first side, then flip and cook for 3 minutes on the other side.

Dish by Dish Tips:

• Dry Romaine Well: Make sure to dry the romaine lettuce very well so it doesn’t affect the texture of the caesar dressing.
• Use Rotisserie Chicken for Convenience: If you’re in a rush, you can cut up a storebought rotisserie chicken or use leftover grilled chicken for convenience.
• Reserve Extra Dressing: Reserve some of the salad dressing for drizzling over the salad just before serving.
• Add Croutons Last: I recommend only adding the croutons at the end so the croutons stay crunchy, creating a nice contrast with the creaminess of the dressing and the crisp texture of the romaine lettuce.

Other Chicken Salad Recipes to Make:

• Gluten-Free Chicken Salad (Dairy-Free)
• Pineapple Chicken Salad (Gluten-Free, Dairy-Free)
• Jalapeño Chicken Salad (Gluten-Free, Dairy-Free)
• Chicken Fajita Salad (Gluten-Free, Dairy-Free)

Gluten-Free Salad Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Chicken Caesar Pasta Salad (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

This easy chicken caesar pasta salad combines the creamy, savory flavors of a classic Caesar salad with tender pasta and juicy chicken to create a satisfying meal that’s perfect for lunches, meal prep, picnics, or easy weeknight dinners. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 teaspoon chicken seasoning
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil, for cooking

For the Salad:

• 3 cups cooked gluten-free penne pasta
• 1 head romaine lettuce
• 2 slices gluten-free bread, cubed
• 2 tablespoons extra virgin olive oil, for cooking croutons
• 1/4 cup dairy-free parmesan cheese, shaved, for topping

For the Caesar Dressing:

• 1/4 cup dairy-free Parmesan, grated
• 1/4 cup mayonnaise
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon Dijon mustard
• 5 anchovy fillets
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• Pinch of salt and pepper

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Instructions

1. Season Chicken: Slice each chicken breast lengthwise into thinner cutlets. Season both sides with chicken seasoning and salt.
2. Pan Fry Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 minutes on the first side, then flip and cook for 3 minutes on the second side. Once cooked through, transfer to a plate and let it rest for 10 minutes before slicing as this allows the juices to redistribute so the chicken stays tender and juicy rather than dry.
3. Combine Dressing Ingredients: In a high-speed blender, combine grated dairy-free Parmesan, mayonnaise, gluten-free Worcestershire sauce, a pinch of salt and pepper, Dijon mustard, and anchovy fillets.
4. Blend Until Creamy: Blend until smooth and creamy.
5. Cut Chicken: Cut the rested chicken into cubes.
6. Combine Lettuce, Chicken, Pasta & Dressing: Tear the romaine leaves by hand and place them in a large bowl. Add the chicken and pasta, then pour in half of the dressing.
7. Toss Until Coated: Toss everything together until well coated.
8. Garnish & Serve: Cube the bread slices, toast in olive oil until golden and crisp, and scatter over the salad just before serving. Top with shaved gluten-free parmesan and extra dressing, if desired.

Notes

Chicken Breasts: I like using boneless, skinless chicken breasts. However feel free to use bonelss skinless chicken thighs if you prefer a juicier option.

Chicken Seasoning: I used chicken seasoning, but feel free to use whichever seasonings you like (onion powder, garlic powder, dried herbs, etc).

Pasta: I used gluten-free penne pasta to keep this recipe gluten-free. You may also use other types of gluten-free short pasta (such as fusilli, shells, rigatoni, etc.). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular short pasta instead.

Lettuce: Romaine lettuce is the lettuce that is typically used in Caesar salad for it’s vibrant crunchiness. I would not substitute it with other types of lettuce.

Gluten-Free Bread: I used gluten-free bread to make the croutons to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular bread instead.

Olive Oil: I recommend using extra virgin olive oil for the best flavor for making the croutons. However, if you don’t have olive oil, vegetable oil will work as well.

Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular parmesan instead.

Mayonnaise: I used mayonnaise, but you can also use dairy-free sour cream if you prefer.

Worcestershire Sauce: I used gluten-free worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular worcestershire sauce instead.

Dijon Mustard: I used Dijon mustard, but you also use yellow mustard if that’s what you have.

Anchovy Fillets: Most Caesar salad dressings use anchovies for adding umami, but if you are allergic to anchovies, you can use 1 teaspoon of capers to mimic the salty depth.

Garlic: A touch of raw garlic adds a delicious flavor to the dressing, so definitely don’t skip it.

Lemon Juice: For the best flavor, make sure to use freshly squeezed lemon juice.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Salads
• Method: Stovetop
• Cuisine: American