close up photo of vintage plate with salad on it

Lighter Chicken Caesar Pasta Salad Recipe

Enjoy this lighter pasta version of the salad favorite without any guilt!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 358kcal
Author Nora Rusev


  • 12.5 oz boneless skinless chicken breast
  • Salt pepper, paprika
  • 7 oz whole wheat pasta preferably small shapes
  • 4 baby gem lettuce shredded
  • 1 pint cherry tomatoes halved


  • 1 slice whole grain bread OR 4 tablespoons store bought croutons


  • 4 tablespoons low fat greek yogurt
  • 4 tablespoons lemon juice
  • 2 tablespoons parmesan grated
  • 2 teaspoons Dijon mustard
  • Pinch of salt
  • Black pepper


  • Bring a large pot of water to boil. Cook pasta according to package directions. Drain and set aside.
  • Preheat a grill pan over high heat. Pat the chicken dry and cut into strips. Season with salt, pepper and paprika. Grill from both sides until done, about 5 minutes. Let cool and then slice into bite-sized pieces.
  • To make the dressing whisk all the ingredients together until you achieve a creamy consistency.
  • If you are making your own croutons, cut the slice of bread into small cubes and dry fry in a non-stick frying pan over medium heat until golden crispy.
  • To assemble the salad put the chicken and pasta into a large bowl. Add the lettuce and tomatoes together with the dressing and mix everything until evenly coated. Top with the croutons and serve immediately.


    Serve with additional parmesan shavings on the side for even more cheesy goodness!


    Calories: 358kcal | Carbohydrates: 51g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 240mg | Potassium: 911mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1347IU | Vitamin C: 38mg | Calcium: 127mg | Iron: 4mg