Enjoy this Chicken Caesar Pasta Salad with added vitamins and nutrients to give you a healthy boost.

Chicken Caesar Pasta Salad

Prep time 15 min | Cook time 15 min | Serves 4


  • San Remo Active Plus Penne 400g
  • 2 small skinless chicken breasts, seasoned
  • 5 tbsp olive oil
  • 2 thick slices day old sourdough bread, torn
  • 1 bunch asparagus
  • 4 baby cos lettuce, separated
  • 4 eggs, hard boiled & halved
  • ½ cup basil leaves
  • 2 spring onion, thinly sliced
  • 80g parmesan, shaved
  • 80g smoked almonds, roughly chopped
  • sea salt & cracked black pepper

Dressing ingredients 

  • 200ml buttermilk
  • 2 garlic cloves
  • 6 anchovy fillets
  • 2 tbsp parmesan, grated


  1. Heat a medium frypan over medium to high heat and add 2 tbsp olive oil. Add chicken and cook on both sides until cooked through. Set aside to rest for five minutes then slice.
  2. To make the croutons, heat frypan over medium heat. Add 2 tbsp of olive oil, add bread and season with salt and pepper. Fry until golden and set aside.
  3. Place dressing ingredients into a blender and combine until smooth.
  4. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions. Add asparagus in the final minute of cooking time.
  5. Refresh pasta and asparagus under cold running water, drain and toss through 1 tbsp olive oil to coat and season with salt and pepper.
  6. To assemble the salad place lettuce leaves on a serving plate. Add pasta, asparagus, boiled eggs and chicken to the plate.
  7. Drizzle over the dressing and top with croutons, basil, spring onion, shaved parmesan and smoked almonds.

Recipe thanks to San Remo Active plus and Anna Meares

San Remo has launched their Active Plus range – pasta varieties enriched with vitamins B1 and B6 as well as folic acid, to ensure you can get your daily dietary needs and achieve nutritional balance, contributing to a feeling of inner wellness.