Tahini Chicken Caesar Pasta Salad

This Tahini Chicken Caesar Pasta Salad is everything you love about a classic Caesar with a bold, creamy twist. Crispy, golden panko-crusted chicken adds crunch and protein, while a nutty tahini Caesar dressing brings a dairy-free upgrade packed with flavor. Tossed with tender rotini, crisp romaine, and salty parmesan, it’s hearty enough to be dinner but fresh enough for lunch. Every bite hits that perfect balance of creamy, crunchy, and tangy—and it all comes together in under an hour. Great for meal prep, weeknight dinners, or showing off at your next picnic.

Tahini Chicken Caesar Pasta Salad ingredients:

Tahini: Tahini gives this Caesar dressing its creamy base and a rich, nutty depth that sets it apart from the classic. Made from ground sesame seeds, it adds subtle earthiness without overpowering the other flavors. It blends beautifully with lemon juice, Dijon, and garlic to create a smooth, dairy-free dressing that still tastes indulgent. Just a few tablespoons go a long way in making the whole salad feel more elevated and satisfying.

Rotini: Rotini is perfect for this kind of salad, its twisty shape holds onto the dressing and bits of cheese, ensuring every bite is coated with flavor. It adds a satisfying, hearty base that makes this dish more than just a side salad. This recipe was developed using brown rice rotini, but feel free to use your favorite variety. Just be sure to cook it al dente so it doesn’t get mushy when mixed in.

Panko: Gluten-free panko gives the chicken its signature crispiness, creating a golden, crunchy coating that holds up even after mixing into the salad. It’s lighter and airier than traditional breadcrumbs, which helps it fry up extra crisp without feeling greasy or heavy. That satisfying crunch is what makes this salad feel anything but boring. Freezing the coated chicken briefly before frying helps the panko stick and brown more evenly.

Dijon: Dijon mustard adds a sharp, tangy kick to the tahini Caesar dressing and helps emulsify it into a smooth, creamy texture. Its subtle spice balances the richness of the tahini and gives the dressing that slightly bracing, classic Caesar zing. A little goes a long way, but it makes a big impact in building flavor. Bonus: it pairs especially well with lemon and garlic.

Parmesan: Parmesan brings the salty, savory backbone that every Caesar-inspired dish needs. Finely grated, it melts into the tahini dressing and clings to the pasta and lettuce, giving each bite an instant boost. Use freshly grated if you can, it makes a big difference.

Romaine: Romaine brings the essential crunch and freshness you expect from any good Caesar salad. Its sturdy leaves hold up well to the creamy tahini dressing and mix seamlessly with the warm chicken and pasta. Chopping the romaine into bite-sized pieces helps evenly distribute it throughout the salad for consistent texture in every forkful.

Tahini Chicken Caesar Pasta Salad

Recipe by Jenn Lueke

4.7 from 35 votes

Servings

Adjust servings

+

–

6

servings

Prep time

30

minutes

Cooking time

15

minutes

This Tahini Chicken Caesar Pasta Salad is everything you love about a classic Caesar with a bold, creamy twist. Crispy, golden panko-crusted chicken adds crunch and protein, while a nutty tahini Caesar dressing brings a dairy-free upgrade packed with flavor. Tossed with tender rotini, crisp romaine, and salty parmesan, it’s hearty enough to be dinner but fresh enough for lunch. Every bite hits that perfect balance of creamy, crunchy, and tangy—and it all comes together in under an hour. Great for meal prep, weeknight dinners, or showing off at your next picnic.

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Ingredients

• For the Crispy Chicken

• 1/2 cup tapioca flour (or arrowroot starch)

• kosher salt

• ground black pepper

• garlic powder

• 1 1/4 cups gluten-free panko

• 1 large egg

• 1 pound boneless, skinless chicken breast, halved or pounded into 1/2-inch thick slices

• avocado oil, for cooking (or other neutral oil)

• For the Tahini Caesar Dressing

• 1/4 cup tahini

• Juice of 1 lemon (about 3 tablespoons)

• 1 tablespoon dijon mustard

• 1 garlic clove, grated

• 1 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper, additional to taste

• 1/2 teaspoon onion powder

• For the Pasta Salad

• 10 ounces gluten-free rotini

• 4 cups chopped romaine lettuce (1 medium head)

• 1/2 cup grated parmesan cheese

Directions

• Bring a pot of salted water to a boil. Add the pasta and cook to al dente, according to package instructions. Drain and drizzle with olive oil to prevent sticking.
• While the pasta cooks, create a 3-part dredging station: add the tapioca flour to a low bowl or plate and mix in a generous pinch of salt, black pepper, and garlic powder. In a separate low bowl or plate, add the panko. In a third bowl, add the egg and whisk with 1 tablespoon of water.
• One piece of chicken at a time, coat it completely in the tapioca flour mixture, then move to the egg wash to completely coat, then to the panko. Cover completely with panko and place on a tray. Repeat for each piece of chicken. (Note: for easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the panko sticks).
• Heat a large, deep skillet over medium heat and fill with 1/2-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches if needed). Cook for about 4 minutes per side, until the panko is golden and crisp and the chicken is fully cooked through. Set aside on a wire rack or tray to cool, then cut into 1/2-inch cubes.
• Meanwhile, prepare the dressing: Add the tahini, lemon juice, dijon mustard, garlic, salt, black pepper, onion powder, and 2 tablespoons of warm water to a mixing bowl and whisk until smooth and combined. Add up to 3 additional tablespoons of warm water, one at a time, to thin out the dressing to your desired texture. Set aside.
• Assemble the salad: add the cooked and cooled rotini, chopped romaine, and chicken cubes to a large bowl. Pour the dressing on top along with the grated parmesan. Use salad tongs to mix, evenly distributing all ingredients and coating with the dressing. Serve immediately for best results.

Notes

• Storage: Refrigerate the pasta salad and chicken in separate sealed containers for up to 3 days.
• Reheating: For best results, air fry or bake the chicken at 350F until warm, 5 to 10 minutes.

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