Introduction

This Kale Chicken Caesar Pasta Salad combines hearty fusilli pasta with tender grilled chicken, crispy roasted chickpeas, and fresh kale, all tossed in a creamy Greek yogurt Caesar dressing. It’s a delicious, protein-packed salad perfect for lunch or a light dinner.

A large white plate is filled with a creamy pasta salad that has several layers and colors. The first layer is short, ridged pasta in a pale cream color mixed evenly with chopped green kale leaves. Scattered throughout the salad are small chunks of light brown cooked chicken. On top of this is a generous layer of round, roasted chickpeas that are golden to dark brown, adding a crunchy texture. Shavings of pale yellow cheese are spread over the top, adding a thin and irregular layer. A pair of red and silver tongs rest on the right side of the plate, partially submerged in the salad. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless chicken breasts
1 lb fusilli pasta
4 cups kale, finely chopped
8 oz parmesan cheese wedge
1 can chickpeas
2 tbsp olive oil
1/2 tsp smoked paprika
Sprinkle of chili flakes (optional)
Salt and pepper (to taste)
1 1/2 cup plain Greek yogurt
3 small cloves of garlic
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tsp anchovy paste
1 lemon, juiced

Instructions

Step 1: Preheat the oven to 400°F (200°C). Drain, rinse, and thoroughly dry the chickpeas. Toss them with 1 tbsp olive oil, smoked paprika, salt, and chili flakes on a parchment-lined baking sheet. Bake for 20 to 30 minutes until crispy.
Step 2: Butterfly and lightly pound the chicken breasts to about half an inch thickness. Season generously with salt on both sides. Heat 1 tbsp olive oil in a pan over medium-high heat and cook chicken for 3 to 4 minutes per side until golden and cooked through. Let cool, then dice into even pieces.
Step 3: Bring a large pot of salted water to a boil. Cook the fusilli pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.
Step 4: Remove kale stems and finely chop the leaves. In a large mixing bowl, combine the kale, cooked pasta, diced chicken, and crispy chickpeas.
Step 5: Grate half the parmesan cheese using a food processor, pulsing until finely grated. Add Greek yogurt, garlic cloves, Dijon mustard, Worcestershire sauce, anchovy paste, and lemon juice. Pulse until well combined. Taste and adjust seasoning as needed.
Step 6: Toss the salad ingredients with the dressing until everything is evenly coated. Serve immediately or chill for a refreshing cold salad.

Tips & Variations

Use kale massage technique: gently massage the chopped kale with a little olive oil and salt to soften its texture before mixing with the pasta.
Substitute chicken breasts with grilled shrimp or tofu for a different protein.
Add cherry tomatoes or sliced cucumbers for extra freshness and crunch.
Skip anchovy paste if you prefer a milder dressing; add a splash of soy sauce for umami instead.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. When ready to eat, toss gently and enjoy cold or at room temperature. Avoid reheating to preserve the crispness of the chickpeas and the texture of the kale.

How to Serve

A clear glass rectangular container divided into two sections sits on a white marbled surface. The larger top section is filled with a creamy pasta salad made of small spiral pasta pieces, chopped green kale, roasted brown chickpeas, and topped with scattered thin white cheese shavings. The smaller bottom section has two neat piles: one of thin, bright green cucumber slices and the other of plump, dark blue blueberries. The textures contrast between creamy, crunchy, fresh, and juicy elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, any short pasta like penne, rotini, or farfalle works well in this salad. Choose your favorite shape for texture variety.

Is it necessary to roast the chickpeas?

Roasting chickpeas adds a delightful crunch and smoky flavor, but you can skip this step and add them straight from the can if you prefer a softer texture.