Save One evening last fall, I threw together chicken and pasta with whatever looked good at the market. The pomegranates were piled high, glowing like little jewels, and I grabbed one on impulse. When I tossed those ruby seeds into the creamy Caesar pasta, everything changed. The sweet-tart pop against the savory dressing was so unexpected and so right that I've made it this way ever since.
I first made this for a small dinner party when I wanted something festive but not fussy. My friend Sarah kept asking what made it taste so bright, and when I told her it was just pomegranate, she looked at me like I'd shared a magic trick. Now she requests it every time she comes over, and I always double the batch because we both pick at it while we talk.
Ingredients
- Boneless, skinless chicken breasts: I season them simply so the Caesar flavor shines, and resting them after cooking keeps the slices juicy instead of dry.
- Penne or fusilli pasta: The ridges and hollows catch the dressing beautifully, and I always salt the water generously like the Italians say to.
- Romaine lettuce: It stays crisp even when tossed with warm pasta, adding that fresh crunch you need in every forkful.
- Pomegranate arils: I learned to deseed them underwater to avoid staining my countertop, and the sweet-tart pop is what makes this version unforgettable.
- Mayonnaise and Greek yogurt: Mixing the two makes the dressing creamy but not too heavy, and the yogurt adds a subtle tang that balances everything.
- Parmesan cheese: I use freshly grated for the dressing and shaved curls on top because the texture contrast is worth the extra minute.
- Lemon juice and Dijon mustard: These brighten the whole dish and keep the richness in check without overpowering the other flavors.
- Worcestershire sauce and garlic: Just a little of each adds depth, that savory backbone that makes you want another bite.
- Croutons: I toast my own when I have stale bread, but store-bought works fine and adds that satisfying crunch.
Instructions
- Cook the pasta:
- Boil it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps it firm and ready to soak up the dressing without turning mushy.
- Prepare the chicken:
- Season the breasts with olive oil, salt, and pepper, then sear or grill them over medium-high heat until golden and cooked through. Let them rest a few minutes before slicing so the juices stay inside instead of running all over your board.
- Make the dressing:
- Whisk together the mayo, Parmesan, lemon juice, yogurt, mustard, Worcestershire, and garlic until smooth. Taste it and adjust the salt, pepper, or lemon to your liking.
- Toss everything together:
- Combine the pasta, Romaine, sliced chicken, and half the pomegranate arils in a big bowl, then pour the dressing over and toss gently until evenly coated. I like to use my hands for this part to keep the lettuce from bruising.
- Serve and garnish:
- Divide the salad among plates and top with croutons, shaved Parmesan, the remaining pomegranate arils, and a sprinkle of parsley if you have it. Serve right away while the textures are still distinct and lively.
Pin it The first time I brought this to a potluck, someone said it looked too pretty to eat. Then everyone dug in and the bowl was empty in minutes, pomegranate seeds and all. It's the kind of dish that surprises people, and I love watching their faces when they realize how good that little pop of sweetness is against the creamy Caesar backdrop.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken and shred the meat instead of cooking your own. You can also swap Romaine for baby spinach or chopped kale, though kale needs a quick massage with a bit of dressing to soften it up. I've even used leftover grilled chicken from the night before and it worked perfectly.
Storing and Serving
This salad is best eaten fresh, but I've packed leftovers for lunch the next day and enjoyed them cold straight from the container. If you know you'll have extras, keep the dressing separate and toss it on individual portions as you go. The pomegranate arils hold up surprisingly well, staying juicy even after a night in the fridge.
Make It Your Own
Once you have the base down, you can play around with toppings and add-ins. I've thrown in crispy bacon bits for a smoky note, or a few anchovy fillets for the purists who love a traditional Caesar punch. Sometimes I use whole grain pasta or add a handful of arugula for extra peppery bite.
- Try adding sun-dried tomatoes or roasted red peppers for a different kind of sweetness.
- Toss in toasted pine nuts or slivered almonds if you want more crunch.
- Swap the pomegranate for fresh cranberries during the holidays for a tart seasonal twist.
Pin it This dish has become my go-to whenever I want something that feels celebratory without the stress. I hope it brings you as many easy, delicious dinners as it's brought me.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal for quick cooking and easy slicing, but rotisserie chicken can be a convenient alternative.
- → Can I use other pasta varieties?
Penne or fusilli work well for holding the creamy dressing, but similar short shapes can be used depending on preference.
- → How to incorporate pomegranate arils?
Add half the pomegranate arils to the salad for fresh bursts inside and use the rest as a colorful topping for crunch and flavor contrast.
- → What are good substitutes for Romaine lettuce?
Baby spinach or kale can replace Romaine to offer a different texture and flavor while keeping the dish fresh and green.
- → How should the dressing be prepared?
Whisk mayonnaise, grated Parmesan, lemon juice, yogurt or sour cream, Dijon mustard, Worcestershire sauce, and minced garlic until smooth. Season to taste with salt and pepper.