Crispy Corn Caesar Pasta Salad
This Crispy Corn Caesar Pasta Salad is everything you love about a classic Caesar with a fun twist. Packed with juicy chicken, crispy corn, tender pasta, and a creamy homemade Caesar dressing, it's perfect for meal prep, lunches, or an easy summer dinner.
Equipment
Ingredients
Ingredients
- 2 chicken breasts
- Salt & pepper to taste
- 1-2 heads romaine lettuce chopped
- ½ cup grated Parmesan cheese
- 3 cups cooked pasta
Crispy Corn
- 4 ears of corn or 2 (15 oz cans corn, drained)
- Spray oil
- Salt & pepper to taste
Caesar Dressing
- ½ cup plain Greek yogurt
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 garlic clove grated
- 3 anchovy fillets mashed (or 1 teaspoon anchovy paste or mashed capers)
- ⅓ cup grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Season the chicken with salt and pepper. Air fry at 400°F for 15–20 minutes, or until the internal temperature reaches 165°F. (Or cook in a lightly oiled skillet over medium-high heat for 5–7 minutes per side.) Let rest, then dice into bite-sized pieces.
- While the chicken cooks, prepare the pasta according to the package directions and cut the corn kernels from the cob.
- Add the corn to the air fryer basket, spray lightly with oil, and season with salt and pepper. Air fry at 400°F for 15–20 minutes, shaking halfway through, until lightly crispy. (Or cook in a hot skillet with a little oil, stirring occasionally, until lightly charred.)
- Meanwhile, whisk together all of the dressing ingredients, adding 1 tablespoon of water at a time if needed until smooth and creamy.
- In a large bowl, combine the cooled pasta, romaine, chicken, crispy corn, and Parmesan. Pour the dressing over the top and toss until evenly coated.
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