Ingredients
For the Salad:
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1.5 lbs chicken breasts or tenderloins, diced
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2 tablespoons poultry seasoning (Cajun, lemon pepper, or your favorite blend)
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8 strips bacon, diced
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1 lb short pasta (rotini or fusilli work best)
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12 oz romaine lettuce, chopped
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½ cup freshly shredded Parmesan cheese (plus extra for garnish)
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½ cup garlic butter croutons, partially crushed
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1 teaspoon salad seasoning (optional, adjust to taste)
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½ cup Caesar dressing
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⅓ cup ranch dressing
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2 tablespoons olive oil
Optional: Homemade Caesar Dressing
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1 cup mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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3 small garlic cloves, chopped
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2 tablespoons freshly squeezed lemon juice
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¾ cup freshly grated Parmigiano-Reggiano
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¼ teaspoon salt
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½ teaspoon freshly ground black pepper
Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook the pasta according to package instructions until al dente.
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Drain, rinse under cold water to stop cooking, and set aside to cool.
2. Prepare the Chicken
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In a skillet over medium-high heat, heat 1 tablespoon olive oil.
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Season diced chicken with poultry seasoning.
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Cook until golden and fully cooked (about 6–8 minutes), then set aside.
3. Cook the Bacon
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In the same or separate skillet, cook diced bacon over medium heat until crispy.
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Drain on a paper towel and let cool.
4. Make the Homemade Caesar Dressing (Optional)
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In a bowl, whisk together mayo, Dijon mustard, Worcestershire sauce, garlic, lemon juice, Parmesan, salt, and black pepper until smooth.
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Refrigerate until ready to use.
5. Assemble the Salad
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In a large mixing bowl, combine:
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Cooked pasta
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Chopped romaine lettuce
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Cooked chicken
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Crispy bacon
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Parmesan cheese
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Crushed croutons
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Salad seasoning
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6. Dress the Salad
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In a small bowl, mix the Caesar and ranch dressings (or use the homemade Caesar).
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Pour over the salad and toss everything together until well coated.
7. Serve
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Garnish with extra Parmesan and a few whole croutons on top.
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Serve immediately or chill for 15–30 minutes for a more refreshing taste.
💡 Tips
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Add halved cherry tomatoes or avocado for extra color and creaminess.
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If preparing ahead, keep the lettuce and dressing separate and mix just before serving to prevent sogginess.