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The Best Kale Chicken Caesar Pasta Salad Recipe

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4.1 from 9 reviews

This Kale Chicken Caesar Pasta Salad is a nutritious and protein-packed meal combining tender grilled chicken, hearty kale, crispy oven-baked chickpeas, nutty parmesan, and fusilli pasta all tossed in a creamy homemade Greek yogurt Caesar dressing. Perfect for meal prep or a refreshing summer BBQ side dish, this salad delivers over 30 grams of protein per serving and balances robust flavors with satisfying textures.

  • Total Time: 30 mins
  • Yield: 8 servings

Ingredients

Salad Ingredients

  • 3 boneless chicken breasts
  • 1 lb fusilli pasta
  • 4 cups kale, finely chopped
  • 8 oz parmesan cheese wedge
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp olive oil, divided
  • 1/2 tsp smoked paprika
  • sprinkle of chili flakes (optional)
  • salt and pepper, to taste

Greek Yogurt Caesar Dressing

  • 1 1/2 cups plain Greek yogurt
  • 3 small cloves garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp anchovy paste
  • 1 lemon, juiced

Instructions

  1. Bake the Chickpeas: Preheat the oven to 400°F (200°C). Drain, rinse, and thoroughly dry the chickpeas. Toss them with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt to taste, and a sprinkle of chili flakes on a parchment-lined baking sheet. Bake for 20 to 30 minutes until the chickpeas are crispy and golden, stirring halfway through for even cooking.
  2. Grill the Chicken: Butterfly and lightly pound the chicken breasts to an even thickness of about half an inch. Season both sides generously with salt. Heat a pan over medium-high heat and add 1 tablespoon olive oil. Pan-fry the chicken for 3 to 4 minutes on each side until golden brown and cooked through. Remove from heat, let cool slightly, then dice into even-sized pieces.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  4. Prepare the Kale: Remove stems and finely chop the kale leaves. Add the chopped kale to a large mixing bowl along with the cooled pasta, diced chicken, and crispy chickpeas.
  5. Make the Caesar Dressing: In a food processor, pulse half of the parmesan wedge until finely grated. Add Greek yogurt, garlic cloves, Dijon mustard, Worcestershire sauce, anchovy paste, and lemon juice. Pulse until smooth and combined. Taste and season with salt and pepper if needed.
  6. Assemble the Salad: Pour the dressing over the kale, chicken, pasta, and chickpeas mixture. Toss thoroughly to coat all ingredients evenly. Garnish with remaining grated parmesan if desired. Serve immediately or chill for meal prep.

Notes

  • Drying the chickpeas well before baking ensures crispiness.
  • Butterflying and pounding the chicken breasts helps them cook evenly and quickly.
  • Rinsing pasta under cold water stops cooking and keeps it from clumping.
  • You can substitute anchovy paste with anchovy fillets or omit for a milder dressing.
  • For a vegetarian version, omit the chicken and anchovy paste and consider adding extra chickpeas or a plant-based protein.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Course, Salad, Side Dish
  • Method: Baking and Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/the-best-kale-chicken-caesar-pasta-salad-recipe/