This dairy free chicken caesar pasta salad is my favourite warm-weather dinner, with crispy chicken schnitzel, bacon, lettuce and a creamy dairy free caesar dressing all tossed through pasta. It’s easy and satisfying enough for a weeknight, but also works as a delicious meal prep cold lunch.
One of my all time favourite easy dinners when the weather is warm is a caesar salad with a crispy chicken schnitzel. That however has now been replaced by this pasta salad version which was inspired by my friend Lauren. As soon as I heard this combination I just knew I needed a dairy free option in my life pronto and I can confirm I haven’t been able to stop making it.
It has everything I love about a classic chicken caesar, with super crisp lettuce, little bits of bacon, and that creamy, tangy dressing. We swap out the traditional croutons for pasta which also makes it actually feel like a proper dinner that’s going to keep you full.
This is exactly the kind of salad I crave all summer, and it’s great for feeding a family, meal prepping for easy lunches, or taking along to a barbecue.
Key Ingredients
This chicken caesar pasta salad recipe comes together with just a few simple ingredients, but it can be made even easier with a good store bought shortcut or two.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pasta – I like to use mafalde corte which is a short and curly shape, but any short shape like spirals or macaroni works well to catch the dressing and mix evenly through the salad.
- Bacon – cooked until crispy and chopped, to add that salty, savoury crunch a good caesar needs.
- Gem lettuce – crisp little gem hearts hold up well to the dressing and doesn’t go soggy even after a day or two in the fridge.
- Cashew parmesan – how we get that savoury, cheesy parmesan flavour while keeping the salad completely dairy free.
- Chicken schnitzel – this is my protein of choice as it just works so well with the caesar salad. I love a store bought schnitty here for a low effort dinner, but you can make your own with my homemade chicken schnitzel or air fryer chicken schnitzel.
- Caesar salad dressing – I always use my homemade dairy free caesar salad dressing using a little greek yoghurt instead of all mayo to keep the salad a little lighter, but you can also use a store bought dressing. I’ve seen quite a few dairy free options around lately.
Variations and Substitutions
- Swap the schnitzel for grilled chicken if you’d prefer something lighter, or to keep it gluten free.
- Use cos (romaine) in place of the little gem lettuce.
- Add extra veg like cherry tomatoes or cucumber for more freshness and volume.
- For another take on a dairy free caesar, my Sally’s Kitchen Club members can try my exclusive kale caesar salad with crispy chicken.
Step-By-Step Instructions
Step 1: Cook the pasta according to the packet instructions. Drain and rinse under cold water to stop the cooking, then set aside.
Step 2: While the pasta cooks, cook the bacon. I like to do this on a baking tray under the grill (broiler) for about 10 minutes each side, until crispy, but a frying pan works too. Once it’s cool enough to handle, chop it into pieces.
Step 3: Make the dressing by blending together the mayonnaise, dairy free yoghurt, Dijon mustard, anchovies, garlic, lemon juice, olive oil, salt and pepper. Taste and adjust the seasoning as needed.
Step 4: Add the sliced lettuce and cold cooked pasta to a large bowl. Add the chopped bacon and cashew parmesan and toss well to combine.
Step 5: Pour over the dressing and toss again to mix everything together.
Step 6: Lay the sliced chicken schnitzel over the top and sprinkle with extra cashew parmesan to serve.
👉 Keep the schnitzel on top rather than mixing it through. The dressing softens the crispy crumb if it’s tossed in, so laying it over the top keeps it nice and crunchy.
Serving Suggestion: This is a full meal on its own, but it’s lovely at a barbecue with a cold Aperol Spritz, or alongside some warm dairy free garlic bread.
Storage Instructions
This salad keeps really well for a couple of days in an airtight container in the fridge. Store the chicken separately, as the crumb goes soft once it’s dressed.
If you’re planning to meal prep this salad, save some of the dressing and add a little extra before serving it the next day. The pasta does absorb some of the sauce so this just helps to bring back that creaminess.
Recipe FAQs
Anchovies are traditional in caesar dressing and give it that signature savoury depth. They melt right in so it doesn’t taste fishy at all, but you can leave them out if you’d prefer.
Yes, it’s a great make-ahead salad. Prepare the components and store them separately, keeping the chicken and dressing aside, then toss everything together just before serving so the lettuce stays crisp and the schnitzel stays crunchy.
Yes. While the crispy schnitzel is my favourite, sliced rotisserie or leftover roast chicken makes this even quicker on a busy night.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free salad recipes:
Healthy Kale Salad with Air Fried Tofu
The BEST Dairy Free Potato Salad
Roasted Pumpkin Salad
Mango and Avocado Salad
Dairy Free Chicken Caesar Pasta Salad
Equipment
Ingredients
For the salad:
- 250 grams dried small pasta mafalde corte, fusilli or macaroni work well
- 4 bacon rashers/slices
- 2 gem lettuce hearts sliced
- 3 tablespoons cashew parmesan plus extra to serve
- 2 chicken schnitzels cooked and sliced
For the dressing:
- 3 tablespoons mayonnaise
- 60 grams (¼ cup) dairy free Greek yoghurt
- 1 tablespoon Dijon mustard
- 2 anchovy fillets finely chopped
- 1 garlic clove finely grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Cook the 250 grams dried small pasta according to the packet instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
- While the pasta cooks, cook the 4 bacon rashers/slices. I prefer to do this on a baking tray under the grill (broiler) for about 10 minutes on each side, until crispy, but you can also cook it in a frying pan. Once cool enough to handle, chop into pieces.
- Make the dressing by blending together the 3 tablespoons mayonnaise, 60 grams dairy free Greek yoghurt, 1 tablespoon Dijon mustard, 2 anchovy fillets, 1 garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, Salt and black pepper. Taste and adjust the seasoning as needed.
- Add the sliced 2 gem lettuce hearts and cold cooked pasta to a large bowl. Add the chopped bacon and 3 tablespoons cashew parmesan and toss well to combine.
- Pour over the dressing and toss again to mix everything together.
- Lay the sliced 2 chicken schnitzels over the top and sprinkle with extra cashew parmesan to serve.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Never wonder what's for dinner again
Get a brand new dairy free meal plan every week, plus members only recipes and the whole of Eight Forest Lane with no ads. The planning is done, you just shop and cook.
Start your 7 day free trial →