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Chicken Nugget Caesar Pasta Salad

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This pasta salad borrows all the best ingredients from Chicken Caesar Salad. Bell & Evans Organic Chicken Nuggets give a delicious crunch, while our Homemade Caesar Dressing is the perfect topping.


  • 1 box Bell & Evans Organic Chicken Nuggets
  • 8 oz Dry Rotelle Spiral Pasta
  • 2 ea Romaine Hearts (washed and chopped)
  • 3 TB Extra Virgin Olive Oil
  • 3 TB Grated Parmesan
  • 4 TB Chopped Parsley
  • 3/4 cup Grape Tomatoes (sliced or quartered)
  • 1 ea Baguette

Homemade Caesar Dressing

  • 1 tsp Dijon Mustard
  • 1 TB Lemon juice (use fresh)
  • 1 1/2 tsp Worcestershire Sauce
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1 tsp Chopped Garlic
  • 1/2 cup Grated Parmesan
  • 1/2 tsp Anchovy Paste
  • 1/2 tsp Kosher Salt
  • 3/4 tsp Black Pepper (fresh ground)


  1. Bake or Air Fry Bell & Evans Chicken Nuggets according to package directions.
  2. Wash and chop romaine lettuce, drain well.
  3. Cook pasta according to package directions and drain with a strainer.
  4. Make dressing- Combine mustard, Worcestershire, garlic, lemon juice, anchovy, salt and pepper- whisk together. Next, add cheese, sour cream, and mayo, mixing thoroughly until incorporated.
  5. Slice baguette on the bias and then liberally drizzle with EVOO, season with salt and pepper.
  6. Toast the bread on a grill, gridle or grill pan until toasted on the edges are golden brown.
  7. Cut chicken nuggets in half.
  8. Mix the lettuce, pasta, chicken, grated cheese, tomatoes, parsley and ¾ of the dressing until well incorporated. Reserve the remaining dressing for guests who may want a little “extra."
  9. Note- dressing can be made in advance or held up to 4 days.
  10. Lay a slice of your toasted baguette on the edge of your bowl or plate and spoon your salad mixture on to each dish.

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