Description

A vibrant pasta salad combining pesto-coated chicken, crisp romaine, and crunchy panko tossed in a creamy pesto Caesar dressing. It delivers a perfect balance of fresh, rich, and satisfying flavors.

Ingredients

12 oz shellbows pasta (or short-cut pasta)

1 lb boneless, skinless chicken breasts, sliced into cutlets

Kosher salt and black pepper to taste

3 Tbsp extra-virgin olive oil, divided

3 Tbsp pesto

1/2 cup panko breadcrumbs

6 cups chopped romaine lettuce

1/3 cup grated Parmigiano-Reggiano cheese

1/4 cup fresh basil leaves

1/2 cup plain full-fat Greek yogurt

1/4 cup mayonnaise

3 Tbsp extra-virgin olive oil (for dressing)

2 Tbsp pesto (for dressing)

2 Tbsp fresh lemon juice

1/4 cup grated Parmigiano-Reggiano cheese (for dressing)

3 anchovy fillets, minced

2 garlic cloves, minced

1 tsp Worcestershire sauce

1/2 tsp black pepper

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Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water; set aside.
Season chicken with salt and pepper, then toss with olive oil and pesto.
Heat a skillet and toast panko breadcrumbs in olive oil until golden; set aside.
In the same skillet, cook chicken until seared and fully cooked. Let rest, then cut into bite-sized pieces.
Whisk together yogurt, mayonnaise, olive oil, pesto, lemon juice, cheese, anchovies, garlic, Worcestershire sauce, and black pepper to make the dressing.
In a large bowl, combine pasta, romaine, most of the panko, cheese, and basil.
Add chicken and toss with dressing until evenly coated.
Top with remaining panko, extra cheese, and basil before serving.

Notes

Add lettuce and panko just before serving to maintain texture.

Swap chicken with shrimp or chickpeas for variation.

Use gluten-free pasta and breadcrumbs if needed.

Store leftovers in the refrigerator for up to 3 days.

Refresh leftovers with lemon juice or yogurt before serving.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg