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Caesar Chicken Pasta Salad

Tonight’s meal is based on this recipe from Amy at Mom Advice.

To be honest, I wasn’t sure how I’d feel about pasta on lettuce.  I was quite pleasantly surprised!  We both really enjoyed it.  And there’s plenty leftover for my “Chicken Caesar Pasta” lunch tomorrow!

Because the Caesar dressing has milk in it, I separated out this dish for the boys and gave them Italian dressing on their salad!!!

(And please ignore the fact that I used a simple garden lettuce mix and not Romaine.  I do realize this breaks all the “Caesar Salad” rules!)

Caesar Chicken Pasta Salad

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes


  • About 1 lb. (2 large or 3 small) of boneless, skinless chicken breast ($1.79)
  • 1 tsp olive oil ($.03)
  • Salt and pepper
  • 2 cups penne or ziti noodles ($.30) Remember my $.50 boxes of pasta!
  • 3 small tomatoes (from the garden)
  • 1 bag of garden salad lettuce ($.98) OR 1 head Romaine lettuce ($1.50)
  • 1/2 cup light Caesar Salad dressing ($.40) (Substitute Italian or other favorite salad dressing if dairy free!)
  • 1/2 cup parmesan cheese ($.50) Omit if dairy free!
  • Some Italian dressing for the boys ($.05)
  • Fresh baked bread, garlic toast, or muffins (We had Cinnamon Butternut Squash Muffins) ($.50)


  • Cut chicken breast into 1/2 inch cubes. Place in skillet with olive oil and season with salt and pepper. Saute over high heat for 6-8 minutes, or until chicken has cooked through. Remove from heat and let cool.
  • In small saucepan, cook pasta noodles according to package directions. Drain and rinse with cold water.
  • Chop lettuce, if necessary, and seed and dice tomatoes.
  • In mixing bowl, toss cooked chicken, pasta and tomatoes with Caesar salad dressing. Serve on a bed of lettuce. Sprinkle parmesan cheese over the top.
  • Serve Caesar Chicken Pasta Salad with a side of bread or muffins.

Cost $4.55