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Chicken caesar pasta salad served in a small white bowl with a fork and spoon.
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5 from 1 vote

Chicken Caesar Pasta Salad (Lightened Up!)

My lightened-up version of Chicken Pasta Caesar Salad is so easy to make and absolutely addictive. Layered with romaine lettuce, bow-tie pasta, and shredded chicken, I swap in canned chickpeas (hello fiber!) for traditional croutons and use protein-packed Greek yogurt as the base for the dressing (no mayo needed). It's fresh, light, and so delicious!
Prep Time20 minutes
Total Time20 minutes
Course: Main, salad + dressing
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 328kcal
Author: Dani Spies

Ingredients

  • 8 ounces dry farfalle pasta (You can sub a brown rice or gluten free option if needed)
  • 2 cups rotisserie chicken breast, chopped or shredded, skin and bones removed
  • 2 hearts of romaine lettuce, chopped into bite sized pieces
  • 1.5 cups cherry tomatoes, cut into halves
  • 1 cup garbanzo beans, drained and rinsed
  • 1/4 cup Parmesan cheese, plus extra for serving
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Caesar Salad Dressing

  • 1 clove garlic
  • 2 anchovy filets
  • 1/3 cup + 2 tablespoons low fat Greek yogurt
  • 1/3 cup Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1/4 cup lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

Caesar Salad Dressing

  • Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into the mini food processor.
    Adding Greek yogurt, parmesan cheese and dijon mustard to a small food processor.
  • Process the ingredients until smooth and creamy. If the dressing is too thick, you can add a little water or olive oil to thin it out. Blend again until you reach your desired consistency.
    Caesar salad dressing mixed in a small blender bottle.

Chicken Ceasar Pasta Salad

  • Bring a large pot of water to a boil. Stir in farfalle and cook until tender. Drain and rinse under cold water to cool. Set aside.
    Draining pasta in a colander.
  • In a large mixing bowl add the cooled pasta, chopped chicken, romaine lettuce, tomatoes and garbanzo beans.
    Chickpeas, romaine, tomatoes and chicken added to large bowl.
  • Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.
    Dressing poured over the top of a salad in a large bowl.
  • Top with a little extra Parmesan cheese and black pepper before serving. Enjoy!
    Chicken caesar pasta salad in a large bowl with a serving spoon.

Video

Notes

This chicken caesar pasta salad is best served immediately after combining the dressing with the other ingredients, to avoid the lettuce from wilting. 
Store any leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.

Nutrition

Serving: 1heaping cup | Calories: 328kcal | Carbohydrates: 39g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 399mg | Fiber: 4g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 2mg