This Pesto Caesar Salad is a fresh take on the classic that elevates the traditional flavors by adding a bold, basil-packed pesto covered chicken. Sweet red bell peppers and juicy cherry tomatoes add vibrant flavor and color, balancing the richness of the pesto. Tossed with crisp romaine and finished with croutons, it's a simple, flavor-forward twist on a favorite that takes a side dish to a main dish.
Why I Love This
- Fresh and Filling: With the chicken and the optional idea of adding pasta, this Pesto Caesar Salad is truly hearty and filling without weighing you down or leaving you feeling overfilled.
- One Dish Wonder: This pesto salad can literally be all you need for a meal with everything you need being in the bowl - protein, vegetables, and carbohydrates (which are totally optional if you're eating salad to get away from them!). If you want a little extra with it, a side of biscuits, garlic bread or my rosemary garlic bread pair perfectly!
- Seasonal Perfection: Of course a crisp, fresh salad seems like the perfect dish for the heart of summer with the warm sun beaming down on you. It's also a great time to get fresh produce to bring the salad to life just a little more but I tend to make this salad year round with all the ingredients being easily sourced in any season.
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Ingredients
- Romaine lettuce: I prefer baby romaine for its crisp, fresh leaves. If using a large head, choose one that's tightly closed and brightly colored for better texture.
- Chicken: Adding chicken is what really turns this from a side into a main. It makes it more filling and keeps you satisfied. Cook your own, use canned, or grab a rotisserie-whatever works!
- Pesto: I have to give a nod to my creative and brilliant cousin for the idea of adding pesto to a Caesar salad. It blends so well with the dressing and adds a more flavorful profile to the salad.
- Bell Pepper: I love the sweetness of a good bell pepper and it is the perfect addition in this salad. I recommend an orange pepper but any color (except green) will do.
- Cherry tomatoes: You can use Roma or large tomatoes, but cherry tomatoes are best. They're sweet, flavorful, and add a burst of summer to the salad.
- Croutons: I like to use Caesar flavored croutons but this is not a rule, any flavor will do. These add a delightful crunch and the touch of carbs makes it just a little more filling.
- Caesar dressing: My favorite Caesar dressing is by Litehouse but you can use whichever dressing you have or love.
- Shell noodles: These are completely optional and again not my original idea (hats off to my sister for this one), but adding pasta makes the salad more filling and helps it stretch. I like shells, but any short noodle works such as bowties, spiral or macaroni. I did not add these in my salad here.
See recipe card for quantities.
Instructions
Step 1: Prepare the Vegetables
Chop the lettuce into bite-sized pieces. Dice the bell peppers and slice the cherry tomatoes in half (I prefer lengthwise). (If adding noodles, cook them according to the instructions now.)
Step 2: Heat the Chicken with Pesto
In a heated skillet, add the cooked chicken and pesto. Stir to coat the chicken evenly. If the mixture begins to stick, add 1-2 tablespoons of water. Cook for about 5 minutes, or until the chicken is heated through. Remove from heat and let cool slightly.
Step 3: Assemble the Salad
In a large bowl, combine the chopped lettuce, diced peppers, tomatoes and croutons. Drizzle with Caesar dressing and toss until everything is evenly coated. (If using, add cooked noodles here.)
Step 4: Finish and Serve
Top the salad with the warm pesto chicken. Serve immediately and enjoy!
Hint: As the chicken is already cooked prior to adding the pesto to it, make sure that you don't get sucked into thinking you need to cook it some more. We are just warming it and the pesto so that they blend together well. Once it is hot, turn off the element so that the chicken doesn't get dried out.
Substitutions
- Croutons - if you love the crunch of croutons but can't have the gluten, check out your local store for gluten free options. Alternatively, many people with gluten sensitivities can handle sour dough - you can make your own from left over sour dough bread or ask at your local bakery.
- Noodles - if you want the Pesto Caesar Salad to be more filling but can't have the gluten noodles, try the Bonza noodles made with chickpeas or there are several other gluten free noodle options available in stores and online.
- Vegetarian - this salad is still delicious without the chicken. If you still want that pesto "boost" to the salad, simply mix it in with your dressing and add it to the salad that way.
Variations
- Spicy - If you want to add a kick to your salad add this Blackened Seasoning to your chicken and mix the pesto in with the salad dressing
- Deluxe - add diced avocado or top with guacamole
- Simple side - to make this a delicious side, omit the chicken and pasta and add the pesto to the salad dressing before pouring it over the salad
See this Blackened Salmon Caesar Salad version of this recipe on my website or this Cheddar Chive Biscuit recipe for a great side to the salad.
Equipment
I like to use my raw cast iron skillet for warming and combining the chicken and pesto in. It adds flavor and is a hearty skillet that distributes the heat well. You can use any skillet/saucepan you have, but the raw cast iron is my favorite.
Storage
The first few days: If you think you are going to have Caesar salad leftovers, the best thing to do is to have people add the salad dressing to their individual portions so that the leftovers do not have dressing on them. This will preserve the crunch of the salad. With or without dressing, you can store the salad in an airtight container in the fridge for up to three days but I really recommend eating it the next day. It just doesn't stay crisp long.
Freezing: Obviously this is not a meal to freeze or keep for a long period of time.
Top Tip
While fresh chicken is always the first choice, keeping a couple cans of canned chicken on hand can make this Pesto Caesar Salad a quick and easy last minute, go-to meal that is quick to whip up, healthy and satisfying all at the same time.
FAQ
There are elements of this salad that you can make ahead of time. You can prep your lettuce, peppers and noodles and store them in the fridge for no more than 24 hours. You can also have your chicken prepped ahead of time which can be kept in the freezer and thawed when needed. The rest of the ingredients should be prepped and added when you are ready to assemble and serve the salad.
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Print
Pesto Caesar Salad
- Total Time: 15 minutes
- Yield: 1 salad 1x
Description
This Pesto Caesar Salad puts a bold twist on the classic with pesto-coated chicken, sweet bell peppers, and juicy tomatoes. Tossed with crisp romaine and croutons, it turns a simple side into a satisfying main.
Ingredients
1 ½ cup (5-6 ounces) cooked chicken chopped into bite size pieces or shredded
1 tablespoons (8 ounces) basil pesto
5 cups (6 ounces) romaine lettuce chopped into bite sized pieces
⅔ cup (3 ounces) orange bell pepper diced
¾ cup (3.5 ounces) cherry tomatoes cut in half lengthwise
⅔ cup seasoned croutons
¾ cup cooked shell noodles optional
¼ cup (60 ml) Caesar dressing
Instructions
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If you're adding noodles, cook them according to the package instructions. Drain and let them cool. Avoid overcooking so they hold their shape in the salad.
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Chop the lettuce into bite-sized pieces. Dice the bell peppers and slice the cherry tomatoes in half.
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In a heated skillet, add the cooked chicken* and pesto. Stir to coat the chicken evenly. If the mixture begins to stick, add 1-2 tablespoons of water. Cook for about 5 minutes, or until the chicken is heated through. Remove from heat and let cool slightly.
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In a large bowl, combine the chopped lettuce, diced peppers, tomatoes, croutons, and noodles (if using). Drizzle with Caesar dressing and toss until everything is evenly coated.
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Top the salad with the warm pesto chicken. Serve immediately and enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. Just a reminder that USDA recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Cooktop
- Cuisine: American
Jenice Wallace says
We love a good Caesar salad in our house and this takes a traditional side dish and turns it into a flavorful meal! It's quick and easy for those last minute suppers and is satisfying while keeping things light.