Chicken Caesar Pasta Salad
In a dim Tijuana dining room in the 1920s, Caesar Cardini turned a handful of romaine, Parmesan, lemon, and pantry staples into the salad that traveled far beyond Baja California. I fold those same…
Ingredients
- 12 ounces rotini pasta
- 1 pound boneless, skinless chicken thighs
- 4 cups, chopped romaine lettuce
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 clove, finely grated garlic
- 2 teaspoons Worcestershire sauce
- 1/2 cup plain panko breadcrumbs
- to taste as needed salt and black pepper
Instructions
- Set a rack in the center of the oven and heat it to 425°F. Bring a large pot of water to a rolling boil, wash and dry the romaine, grate the Parmesan, and line a rimmed baking sheet with parchment. Pat the chicken thighs thoroughly dry with paper towels; removing surface moisture helps them brown rather than steam.
- Place a dry medium skillet over medium-low heat and add the 1/2 cup panko. Toast for 4 to 6 minutes, stirring every 30 seconds, until the crumbs are evenly golden and smell nutty. Transfer them immediately to a plate so the residual heat of the skillet does not take them from golden to bitter.
- Season both sides of the 1 pound chicken thighs with about 3/4 teaspoon salt and 1/4 teaspoon black pepper, then arrange them on the prepared baking sheet with space between each piece. Roast for 18 to 22 minutes, turning once halfway through, until the thickest center reaches 165°F and the juices run clear. Let the chicken rest on the sheet for 8 minutes; the pause keeps the juices in the meat when it is sliced.
- While the chicken roasts, salt the boiling water generously and cook the 12 ounces rotini according to the package timing until just tender but still pleasantly firm at the spiral's center, usually 9 to 11 minutes. Scoop out 1/2 cup pasta water, then drain the pasta in a colander. Rinse it briefly under cool water, tossing with your hand, until no steam rises; this stops carryover cooking and cools it for a packed lunch.
- In a medium bowl, whisk the 1/2 cup mayonnaise, 2 tablespoons lemon juice, grated garlic, 2 teaspoons Worcestershire sauce, 1/4 cup of the grated Parmesan, 1/4 teaspoon salt, and several grinds of black pepper. The dressing should be thick enough to coat a spoon. If it seems too stiff to toss, whisk in 1 tablespoon of the reserved pasta water at a time until it falls in a slow ribbon.
- Cut the rested chicken into bite-size pieces, trimming away any tough edges but keeping the browned surfaces. Check one larger piece by slicing it open: the interior should be opaque and moist, with no translucent center. Wash and dry the romaine again if needed, then chop it into pieces roughly the size of the rotini so every forkful can carry lettuce, pasta, and chicken.
- Spread the drained pasta in a single layer on a large sheet pan or platter and let it cool for 10 minutes, tossing once or twice to release heat. Do not mix it with the romaine while warm; residual heat wilts the lettuce and makes the dressing slide off. The pasta is ready when it feels cool to the touch and the spirals are no longer glossy with surface water.
- In a large mixing bowl, combine the cooled rotini, chopped romaine, sliced chicken, and the remaining 1/4 cup Parmesan. Add about two-thirds of the dressing and fold with a wide spatula from the bottom upward until the spirals are coated without bruising the lettuce. Taste one forkful and adjust with more salt, pepper, or lemon if the salad needs sharper lift.
- Divide the pasta salad among four leakproof lunch containers, leaving a little headspace. Spoon the remaining dressing into four small sealed cups and keep the toasted panko in separate tiny bags or compartments; separating both prevents the lettuce and crumbs from softening during transport. Refrigerate the containers promptly, and keep them chilled with an ice pack until lunchtime.
- At the office, let one container stand for 5 minutes if it is very cold, then pour in the dressing and toss thoroughly with a fork. Scatter the panko over the top only at the last moment, when it should make a dry, crisp sound against the container. Eat within 3 days for the best romaine texture, keeping the salad refrigerated whenever it is not being eaten.
Watch the Chicken Caesar Pasta Salad cooking video
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