Chicken Caesar Salad Skillet


  • 1/4   of a 16 oz (450 g) loaf soft Italian bread
  • 3 tbsp (45 mL) canola oil, divided
  • 2 tbsp (30 mL) Crushed Peppercorn & Garlic Rub, divided
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 1/2 cups (625 mL) water
  • 8 oz (250 g) uncooked rotini pasta (about 2 cups/500 mL)
  • 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated), divided
  • 1 1/4 cups (300 mL) traditional Greek yogurt or sour cream
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) Worcestershire sauce
  • 2   romaine lettuce hearts


  1. Using Color Coated Bread Knife, cut bread into 1-in. (2.5-cm) cubes and place in Large Micro-Cooker®. Add 2 tbsp (30 mL) of the oil and ½ tbsp (7 mL) of the rub and toss to coat bread cubes. Microwave, uncovered, on HIGH 2-4 minutes, stirring every 30 seconds, until crisp. Set aside croutons for topping. 

  2. Using Chef’s Knife, dice chicken into 1-in. (2.5-cm) pieces. In Small Batter Bowl, mix chicken and 1 tbsp (15 mL) of rub until coated. Heat remaining 1 tbsp (15 mL) oil in 11- or 12-in. (28- or 30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering.  

  3. Add chicken to Skillet and cook, 4-6 minutes, stirring occasionally, until lightly browned. Remove chicken from Skillet to Classic Batter Bowl.  

  4. Add water and pasta to Skillet and cook, covered with Large Boil Over No More, over medium-high heat 8-10 minutes or until pasta is tender. (There will be a small amount of water left in the Skillet.)

  5. Meanwhile, grate Parmesan with Microplane® Adjustable Fine Grater and set aside ¼ cup (50 mL) in (1-cup/250-mL) Prep Bowl. For sauce, place remaining Parmesan, yogurt, mustard, Worcestershire sauce and remaining ½ tbsp (7 mL) rub in Manual Food Processor. Process until smooth.  

  6. Tear lettuce into bite-sized pieces to measure 4 cups (1 L).  

  7. Remove Skillet from heat. Add sauce and chicken to Skillet and mix well using Small Mix ‘N Scraper®. Top pasta with lettuce, croutons and reserved ¼ cup (50 mL) Parmesan cheese. 


  • 6  servings of about 1½ cups/375 mL 

Nutrients per serving:

U.S. Nutrients per serving: Calories 450, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 43 g, Fiber 2 g, Protein 30 g 

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