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Warm Chicken Caesar with Cavatappi and Arugula
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Total Time: 45 minutes

Active Time:

Makes: Serves 4

This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this is my version which my family loves. I added some Calamata olives and I like to serve mine warm rather than a cold salad and a nice crunchy topping.


  1. 1First time to make the chicken. I like to either buy thinner cut breasts or flatten mine by pounding them out a bit. Not flat, just even so they cook quicker. Then I one pan whisk your egg. In another pan your bread crumbs with a little salt and pepper. Dip the chicken in the egg then bread crumbs and pan saute until lightly brown on each side. Remove and drain. Set aside and cover.
  2. 2Now prepare the vegetables, Add the arugula to a large bowl which is your serving bowl. Add the sliced mushrooms, olives and scallions. In a small bowl mix the mayo, parsley, 1/2 the cheese, anchovies, salt and pepper, lemon, broth, and garlic. Mix well and set to the side.
  3. 3Cook the pasta according to directions and drain. Chop the semi cooled chicken and toss with the pasta and then add to the salad mixture.
  4. 4Top with additional parmesan and crunched up garlic cheese croutons. It makes a nice simple topping. ENJOY!!

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