Crispy Chicken Caesar Pasta Salad
Get ready to fall in love with this Crispy Chicken Caesar Pasta Salad! Picture perfectly seasoned chicken strips paired with al dente pasta, fresh romaine, and a creamy Caesar dressing that ties it all together. Toss in some crunchy croutons for that extra crunch, and you’ve got a dish that’s not just a salad, but a flavor-packed feast!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chapelure ail & herbes de Provence
- 1 salade iceberg
- 2 càs d’herbes Knorr Plein Sud (30 ml)
- Jus d’1/2 citron jaune
- 1/2 càc de poivre (2.5 ml)
🥩Meat & Seafood(1)
- Filets d’escalope finement tranchés
🥛Dairy & Eggs(2)
- 2 œufs
- Parmesan
🫙Pantry Staples(4)
- 1 càs de farine (15 ml)
- 400 g de pâtes mafaldine (14.1 oz)
- Un peu d’huile d’olive
- Chapelure panko
🧂Spices & Seasonings(4)
- 1 càc d’ail en poudre (5 ml)
- 1 càc d’origan (5 ml)
- 1/2 càc de sel (2.5 ml)
- 1 càc de paprika fumé (5 ml)
🍯Sauces & Condiments(3)
- Sauce César
- 4 càs de mayonnaise (60 ml)
- 1 càs de moutarde douce (15 ml)
Nutrition (per serving)
Calories
869
Protein
48g
Carbs
113g
Fat
24g
👨🍳 Instructions
- 1
Mix the chicken fillets with olive oil, smoked paprika, oregano, garlic powder, salt, and pepper. Let marinate while preparing the rest.
- 2
In a first plate, beat the eggs with flour and add the same spices as the marinade, dividing the quantities in half.
- 3
In a second plate, mix panko breadcrumbs and garlic & herb breadcrumbs. Add a bit of paprika for a nice golden color.
- 4
Dip each fillet in the egg/flour mixture and then in the breadcrumbs.
- 5
Place the fillets in the Air Fryer. Add a spray of oil.
- 6
Cook for 18 minutes at 180°C, flipping halfway through.
- 7
Finish with 2 minutes at 240°C to make them nice and golden and crispy.
- 8
Cook the pasta and let it cool.
- 9
Wash and chop the iceberg lettuce.
- 10
Mix the pasta, lettuce, mayonnaise, mild mustard, Knorr herbs, lemon juice, and Caesar dressing.
- 11
Serve the salad on a large plate.
- 12
Add the crispy chicken on top.
- 13
Finish with grated parmesan, oregano, and a drizzle of Caesar dressing.
💡 Pro Tips
- ✓Marinate chicken for 15-20 minutes minimum before breading because the paprika and garlic powder need time to penetrate the surface proteins, creating a flavor-locked crust that won't taste one-dimensional.timing15-20 minutes
- ✓Divide spice quantities by half in the egg wash (0.5 tsp paprika, 0.5 tsp oregano, 0.5 tsp garlic powder) to prevent the coating from becoming bitter—whole spices burn at lower temps than fresh herbs, and concentrated spice in the batter caramelizes at 180°C, creating acrid flavors.ingredient50% reduction in batter spices
- ✓Let breaded fillets rest on a wire rack for 5 minutes before air frying so the egg coating sets and creates a tighter seal, reducing oil absorption by 30-40% and maximizing crispness.timing5 minutes at room temperature
- ✓Use a 1:1 ratio of panko to herb breadcrumbs (or 50% panko minimum) because panko's larger flake structure traps more air during frying, creating exponentially crispier texture than fine breadcrumbs alone.ingredient1:1 ratio or 50% panko minimum
- ✓The 240°C finish for 2 minutes targets the Maillard reaction sweet spot (above 155°C) without overdrying the chicken interior, which stays at 165°F from the initial cook—this two-stage method achieves golden exterior while maintaining juiciness.technique240°C for 2 minutes (final stage)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Chicken Caesar Pasta Salad
Get ready to fall in love with this Crispy Chicken Caesar Pasta Salad! Picture perfectly seasoned chicken strips paired with al dente pasta, fresh romaine, and a creamy Caesar dressing that ties it all together. Toss in some crunchy croutons for that extra crunch, and you’ve got a dish that’s not just a salad, but a flavor-packed feast!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chapelure ail & herbes de Provence
- 1 salade iceberg
- 2 càs d’herbes Knorr Plein Sud (30 ml)
- Jus d’1/2 citron jaune
- 1/2 càc de poivre (2.5 ml)
🥩Meat & Seafood(1)
- Filets d’escalope finement tranchés
🥛Dairy & Eggs(2)
- 2 œufs
- Parmesan
🫙Pantry Staples(4)
- 1 càs de farine (15 ml)
- 400 g de pâtes mafaldine (14.1 oz)
- Un peu d’huile d’olive
- Chapelure panko
🧂Spices & Seasonings(4)
- 1 càc d’ail en poudre (5 ml)
- 1 càc d’origan (5 ml)
- 1/2 càc de sel (2.5 ml)
- 1 càc de paprika fumé (5 ml)
🍯Sauces & Condiments(3)
- Sauce César
- 4 càs de mayonnaise (60 ml)
- 1 càs de moutarde douce (15 ml)
Nutrition (per serving)
Calories
869
Protein
48g
Carbs
113g
Fat
24g
👨🍳 Instructions
- 1
Mix the chicken fillets with olive oil, smoked paprika, oregano, garlic powder, salt, and pepper. Let marinate while preparing the rest.
- 2
In a first plate, beat the eggs with flour and add the same spices as the marinade, dividing the quantities in half.
- 3
In a second plate, mix panko breadcrumbs and garlic & herb breadcrumbs. Add a bit of paprika for a nice golden color.
- 4
Dip each fillet in the egg/flour mixture and then in the breadcrumbs.
- 5
Place the fillets in the Air Fryer. Add a spray of oil.
- 6
Cook for 18 minutes at 180°C, flipping halfway through.
- 7
Finish with 2 minutes at 240°C to make them nice and golden and crispy.
- 8
Cook the pasta and let it cool.
- 9
Wash and chop the iceberg lettuce.
- 10
Mix the pasta, lettuce, mayonnaise, mild mustard, Knorr herbs, lemon juice, and Caesar dressing.
- 11
Serve the salad on a large plate.
- 12
Add the crispy chicken on top.
- 13
Finish with grated parmesan, oregano, and a drizzle of Caesar dressing.
💡 Pro Tips
- ✓Marinate chicken for 15-20 minutes minimum before breading because the paprika and garlic powder need time to penetrate the surface proteins, creating a flavor-locked crust that won't taste one-dimensional.timing15-20 minutes
- ✓Divide spice quantities by half in the egg wash (0.5 tsp paprika, 0.5 tsp oregano, 0.5 tsp garlic powder) to prevent the coating from becoming bitter—whole spices burn at lower temps than fresh herbs, and concentrated spice in the batter caramelizes at 180°C, creating acrid flavors.ingredient50% reduction in batter spices
- ✓Let breaded fillets rest on a wire rack for 5 minutes before air frying so the egg coating sets and creates a tighter seal, reducing oil absorption by 30-40% and maximizing crispness.timing5 minutes at room temperature
- ✓Use a 1:1 ratio of panko to herb breadcrumbs (or 50% panko minimum) because panko's larger flake structure traps more air during frying, creating exponentially crispier texture than fine breadcrumbs alone.ingredient1:1 ratio or 50% panko minimum
- ✓The 240°C finish for 2 minutes targets the Maillard reaction sweet spot (above 155°C) without overdrying the chicken interior, which stays at 165°F from the initial cook—this two-stage method achieves golden exterior while maintaining juiciness.technique240°C for 2 minutes (final stage)