Flavor Expedition Recipe

Kale Pasta Chicken Caesar Salad

September 16, 2026
Be the first to rate
This chicken Parmesan pasta salad is a fresh, hearty meal packed with tender chicken, crispy roasted chickpeas, pasta, and kale. Tossed in a flavorful dressing, it combines creamy, savory, and crunchy textures in every bite. It’s a delicious and satisfying option for lunch, dinner, or meal prep!
Jump to Recipe Print This Recipe
Kale Pasta Chicken Caesar Salad
Feeds 4
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Tuscan Evening seasoning bottle beside a glass of red wine and lemons. [pack-1]
Featured Flavor

Tuscan Evening

The seasoning that brings the recipe together.

Shop This Flavor

Ingredients

8 ounces gluten free pasta
5 cups de-stemmed and chopped kale
¼ cup grated parmesan
1 15 ounce can chickpeas
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

  • Caesar Dressing
    ¼ cup mayonnaise
    ¼ cup plain Greek yogurt
    3 tablespoons grated parmesan
    1 tablespoon lemon juice
    1 clove garlic minced
    1 ½ teaspoons dijon mustard
    ½ teaspoon salt
    ¼ teaspoon black pepper
  • Chicken
    1 lb chicken breasts or tenders
    3 tablespoons Tuscan Evening
    1-2 tablespoons avocado oil

Instructions

  1. Boil the Pasta
    Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.

  2. Preheat
    Preheat the oven to 400 Fahrenheit.

  3. Dry the Chickpeas
    Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.

  4. Season the Chickpeas
    Add to a bowl and toss with the oil, then the spices and salt.

  5. Bake the Chickpeas
    Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.

  6. Cook the Chicken
    While chickpeas are baking, heat up a skillet on medium high heat. Add the oil then the chicken and Tuscan Evening. Stir occasionally until cooked to 165 degrees internally.

  7. Prep the Kale
    Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.

  8. Dry the Kale
    Dry it off then add to a large salad bowl.

  9. Make the Dressing
    Whisk together all ingredients for the dressing.

  10. Toss & Serve
    When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, chicken parmesan and toss with the dressing. Enjoy!

Pro Tip

Add some dill to the chickpeas and dressing for additional flavor.

Like This? Leave a Comment.

Tried it, tweaked it, or made it disappear in one sitting? Tell us how it went.

Rate This Recipe

More Recipes Worth Repeating

Fall Spiced Caramel Corn Fall Spiced Caramel Corn Monster Mac and Cheese Cups Monster Mac and Cheese Cups Chicken Poblano Soup Chicken Poblano Soup Cajun Shrimp Pasta Cajun Shrimp Pasta

Kale Pasta Chicken Caesar Salad

September 16, 2026

Featured Flavor Tuscan Evening
Feeds4
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
This chicken Parmesan pasta salad is a fresh, hearty meal packed wi...

Ingredients

8 ounces gluten free pasta
5 cups de-stemmed and chopped kale
¼ cup grated parmesan
1 15 ounce can chickpeas
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

  • Caesar Dressing
    ¼ cup mayonnaise
    ¼ cup plain Greek yogurt
    3 tablespoons grated parmesan
    1 tablespoon lemon juice
    1 clove garlic minced
    1 ½ teaspoons dijon mustard
    ½ teaspoon salt
    ¼ teaspoon black pepper
  • Chicken
    1 lb chicken breasts or tenders
    3 tablespoons Tuscan Evening
    1-2 tablespoons avocado oil

Instructions

  1. Boil the Pasta
    Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.

  2. Preheat
    Preheat the oven to 400 Fahrenheit.

  3. Dry the Chickpeas
    Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.

  4. Season the Chickpeas
    Add to a bowl and toss with the oil, then the spices and salt.

  5. Bake the Chickpeas
    Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.

  6. Cook the Chicken
    While chickpeas are baking, heat up a skillet on medium high heat. Add the oil then the chicken and Tuscan Evening. Stir occasionally until cooked to 165 degrees internally.

  7. Prep the Kale
    Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.

  8. Dry the Kale
    Dry it off then add to a large salad bowl.

  9. Make the Dressing
    Whisk together all ingredients for the dressing.

  10. Toss & Serve
    When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, chicken parmesan and toss with the dressing. Enjoy!

Pro Tip

Add some dill to the chickpeas and dressing for additional flavor.

Recipe Reviews (0)

Tell us how it turned out and rate the recipe.

Be the first to rate it

No reviews yet. Be the first to tell us how it turned out.

Leave a Recipe Review

Your rating
Please note: comments must be approved before they are published