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The Best Kale Chicken Caesar Pasta Salad Recipe

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★★★★★

4.7 from 92 reviews

This Best Kale Chicken Caesar Pasta Salad is a nutritious and flavorful twist on the classic Caesar salad. Featuring tender pan-fried chicken breasts, crispy smoked paprika roasted chickpeas, al dente fusilli pasta, and finely chopped kale, all tossed in a creamy homemade Greek yogurt Caesar dressing with parmesan and anchovy paste. Perfect as a hearty lunch or light dinner, this salad combines textures and flavors beautifully for a satisfying, healthy meal.

Ingredients

Scale

Salad Ingredients

  • 3 boneless chicken breasts
  • 1 lb fusilli pasta
  • 4 cups kale, finely chopped
  • 8 oz parmesan cheese wedge
  • 1 can chickpeas (about 15 oz)
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Sprinkle of chili flakes (optional)
  • Salt and pepper (to taste)

For The Greek Yogurt Caesar Dressing

  • 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

  1. Bake the Chickpeas: Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly, then dry them completely with a clean towel. Spread them on a parchment-lined baking sheet and toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt to taste, and a sprinkle of chili flakes if using. Bake for 20 to 30 minutes until the chickpeas are crispy, shaking the pan halfway through for even cooking.
  2. Grill the Chicken: Butterfly each chicken breast and lightly pound them until about half an inch thick for even cooking. Season both sides generously with salt. Heat a pan over medium-high heat and add 1 tablespoon olive oil. Pan-fry the chicken breasts for 3 to 4 minutes per side until golden brown and fully cooked through. Remove from heat and let cool slightly before dicing into uniform pieces.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
  4. Prepare the Kale: Remove the tough stems from the kale and finely chop the leaves. Add the kale to a large mixing bowl along with the cooked and drained pasta and diced chicken.
  5. Make the Caesar Salad Dressing: Using a food processor, grate half of the parmesan wedge until finely shredded. Add 1 1/2 cups Greek yogurt, 3 cloves garlic, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 teaspoons anchovy paste, and the juice of one lemon. Pulse until the dressing is smooth and well combined. Taste and adjust seasoning with salt and pepper if necessary.
  6. Toss and Serve: Pour the prepared Caesar dressing over the kale, chicken, pasta, and chickpeas. Toss thoroughly to coat all ingredients evenly. Optionally, sprinkle remaining grated parmesan on top before serving for extra flavor.

Notes

  • Drying chickpeas thoroughly before roasting ensures they get crispy instead of steaming in the oven.
  • Pounding chicken breasts to even thickness helps them cook evenly and stay juicy.
  • Rinsing pasta with cold water after cooking stops it from overcooking and prevents sticking.
  • Use fresh lemon juice for the best brightness in the dressing.
  • Anchovy paste is key to authentic Caesar flavor—substituting it changes the taste significantly.
  • This salad can be served immediately or chilled for later; just toss again before serving.

Keywords: kale chicken caesar pasta salad, healthy chicken pasta salad, kale Caesar salad, roasted chickpeas salad, Greek yogurt Caesar dressing

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