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Chicken Caesar Pasta Salad with Gluten-free Croutons

August 10, 2020

The ultimate healthy summer pasta salad: this chicken caesar pasta salad with homemade gluten-free croutons. Crunchy romaine, quinoa and brown rice noodles, grilled chicken, sprinkle of cheese and tossed in a light caesar dressing!

chicken caesar pasta salad

I have been on a roll with summery types of side dishes and such if I do say so myself. In the summer months, we definitely tend to make more cool foods than warm to avoid keeping the oven on. Living in an apartment and having an oven on when it is 90+ degrees is just as hot as one can imagine.

Making heartier salads like this has been an absolute game changer for us. I love making a recipe like this earlier on in the week and having it for lunch or dinner during the week. I tend to add some avocado and anything else I have on hand right before serving too.

This caesar pasta salad is the type of dish you can make to bring to a BBQ too. Ezra’s nanny was obsessed when I made it – she had it for lunch all week!

The ultimate healthy summer pasta salad: this chicken caesar pasta salad with homemade gluten-free croutons. Crunchy romaine, quinoa and brown rice noodles, grilled chicken, sprinkle of cheese and tossed in a light caesar dressing!

Ingredients needed to make this Chicken Caesar Pasta Salad with Gluten-free Croutons:

  • Crunchy romaine lettuce – I totally cheat and buy the triple washed romaine that is already cut into smaller pieces. Less work and time has my name all over it.
  • Chicken breast – I had some leftover that we roasted and used it for this. You can use leftover grilled chicken too or anything you prefer.
  • Gluten-free pasta of choice – If you eat gluten, use any pasta you want. We personally use some that are whole wheat or regular but I love love the brown rice and quinoa one from Trader Joe’s. So does Ezra and Jordan.
  • Caesar dressing – you can buy a bottle at the store or you can make your own! This is the one I used here – we love it.
  • Bread – your go-to bread words or even a baguette. I used a grain-free one from my freezer and it worked perfectly!

How to make Gluten-free Croutons and this Caesar Pasta Salad:

  1. Heat the oven to 375 degrees and line a small baking sheet with parchment paper
  2. If using frozen bread, add 4 slices of bread to the toaster and toast until just golden
  3. Slice into 1-inch squares and toss in avocado or olive oil and season with sea salt, black pepper and some garlic powder
  4. Add to baking sheet then bake in oven for about 20 minutes, flipping the croutons after 10 minutes
  5. As the croutons bake, boil water and cook pasta per directions on back. I always rinse in cold water to prevent sticking
  6. Add the pasta to a large bowl and lightly drizzle oil on top to help the pasta not stick
  7. Slice the chicken into smaller pieces and add to bowl with pasta and romaine
  8. Once croutons are done, add those to the bowl then toss with dressing
  9. Sprinkle some parmesan on top if desired and enjoy while fresh!

A few of my other favorite summery salads and things: The BEST Healthy Summertime Couscous SaladWatermelon Salad with Feta, Cucumber + BasilHealthier S’mores Cookies

caesar pasta

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Chicken Caesar Pasta Salad with Gluten-free Croutons

chicken caesar pasta salad

The ultimate healthy summer pasta salad: this chicken caesar pasta salad with homemade gluten-free croutons. Crunchy romaine, quinoa and brown rice noodles, grilled chicken, sprinkle of cheese and tossed in a light caesar dressing!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x
Scale

Ingredients

  • 4 slices bread of choice
  • 14 ounces gluten-free pasta (or any pasta)
  • 2 cooked pieces of grilled chicken
  • 2 tablespoons caesar dressing
  • 1 bag of romaine lettuce (I bought the large one from Trader Joe’s already sliced)
  • 1 lemon
  • Avocado or olive oil
  • Optional: sea salt, black pepper + fresh warm

Instructions

  1. Heat the oven to 375 degrees and line a small baking sheet with parchment paper
  2. If using frozen bread, add 4 slices of bread to the toaster and toast until just golden
  3. Slice into 1-inch squares and toss in avocado or olive oil and season with sea salt, black pepper and some garlic powder
  4. Add to baking sheet then bake in oven for about 20 minutes, flipping the croutons after 10 minutes
  5. As the croutons bake, boil water and cook pasta per directions on back. I always rinse in cold water to prevent sticking
  6. Add the pasta to a large bowl and lightly drizzle oil on top to help the pasta not stick
  7. Slice the chicken into smaller pieces and add to bowl with pasta and romaine
  8. Once croutons are done, add those to the bowl then toss with dressing
  9. Sprinkle some parmesan on top if desired and enjoy while fresh!

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