Gluten-Free Chicken Caesar Pasta Salad

Gluten Free Chicken Caesar Pasta Salad - Lexi's Clean Kitchen

Perfect pasta salad coming your way! Grilled chicken, a dairy-free caesar dressing, crisp romaine lettuce, bacon, and ripe summer tomatoes come together perfectly in this Gluten-Free Chicken Caesar Pasta Salad! The perfect make-ahead lunch, BBQ side, or dinner for any night of the week!

Summer ready Chicken Caesar Pasta SaladChicken Caesar Pasta Salad Recipe

I’ve always love a good caesar salad, since I was a kid! It’s really all about that amazing creamy caesar dressing, in my opinion! Paired up with crispy romaine, salty and crunch bacon, sweet summer tomatoes and PERFECTLY grilled chicken and you’ve got yourself dinner! Or a crowd pleasing side dish to bring to your next BBQ or potluck. And clearly I’m a fan of all things Caesar Salad. Previously I’ve done Chicken Caesar Burgers and Grilled Romaine Caesar Salad with Blackened Shrimp

Is Caesar Dressing Gluten Free?

Some store-bought caesar dressings can contain gluten. This salad uses a homemade version that is naturally gluten-free. The recipe comes from my cookbook and is my all-time favorite. It’s made dairy-free but doesn’t skimp on the creaminess and the flavor.

Ingredients for caesar pasta saladWhat’s in it?

  • Mayo
  • Olive Oil
  • Apple cider vinegar
  • Dijon mustard
  • Lemon
  • Anchovy paste
  • Garlic
  • Bacon, cooked
  • Chicken
  • Romaine lettuce
  • Pasta
  • Cherry tomatoe

Grilled Chicken Caesar Pasta SaladTips for Making this Grilled Chicken Chicken Caesar Pasta Salad:

This salad can be made ahead of time, but you have to keep the dressing and the lettuce separate. You can assemble it up to 24 hours ahead of time, and add the romaine and dressing right before you are ready to serve. I typically love brown rice pasta as my go-to, but when I’m making pasta salads I find that the brown rice tends to get hard when refrigerated. I’d recommend making this the same day if you are using brown rice pasta.

It tastes great slightly warm or at room temperature. While the anchovy flavor is quintessential caesar, if you are really opposed to it you could omit, but it wouldn’t taste the same.

If you were looking to make this dish even easier, you could grab a rotisserie chicken and substitute that in for the grilled chicken.

Chicken pasta salad with caesar dressing

If you like this summer side recipe, check out these others:

If you like this pasta salad recipe, check out these others:

Gluten-Free Chicken Caesar Pasta Salad

Prep Time 5 minutes Cook Time 20 minutes Total Time 0:25 Serves 6

Ingredients

    Batch Caesar Dressing from page 320 of the Lexi's Clean Kitchen Cookbook

    Everything Else

    • 1 8-ounce package bacon, cooked crispy
    • 1 pound boneless skinless chicken breast
    • 1 head romaine lettuce, roughly chopped
    • 1 16-ounce package gluten-free pasta
    • 8-ounces cherry tomatoes, sliced
    • 1 lemon, juiced
    • Salt and pepper, as desired

    Directions

    1. Make the dressing: In a high-speed blender combine all caesar salad ingredients. Pulse once or twice just until blended. Taste and adjust seasoning as desired and set aside.
    2. Season chicken with salt and pepper and grill for 8-10 minutes on each side until no pink remains. Cut into cubes and set aside.
    3. Make pasta as instructed on package then drain and place into a large bowl.
    4. Assemble: In a large bowl, add pasta, bacon, tomatoes, lettuce, and chicken. Pour over dressing and mix to combine. Add 1/2 lemon juiced, and salt and pepper to taste. Serve and enjoy!

    Recipe Notes

    1. If you want it creamier, making extra dressing!
    2. You can use rotisserie chicken, too!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Breakfast Prep Baked Egg Cups

    These healthy baked egg cups make the perfect breakfast meal prep for when you are rushing out the door but still want your protein-packed nutrient dense meal. They also make a great snack as well! And they’re paleo and whole30 friendly!

    breakfast baked egg cups in meal prep containerBreakfast Egg Cups Recipe

    This recipe goes out to all of those people who LOVE and NEED a good breakfast but don’t always (read: ever) have time in the morning to whip up a freshly cooked eggs! These easy oven baked breakfast egg cups are nutrient dense and so delicious! Make these on Sunday and you’ll be thanking yourself all week you did!

    This breakfast meal prep eggs have a sweet potato bottom crust and and you can top with two different options: sunny side up with bacon or veggie omelets! You choose! And if you are feeling it, you can mix and match and make both!

    sunny side up baked egg cup

    Make it how you like it!

    The best part about these baked eggs is that you can truly customize it the way you like it! We love the sunny side up with some crumbled bacon, but you can omit the bacon to make them vegetarian or add in another type of meat like ham!

    The veggie omelets have a standard pepper, onion and tomato mix but you can literally add in any veggie here, so long as you chop them up small enough, or precook them. 

    Here are some other suggestions you can add to the egg muffin cups:

    • zucchini
    • mushrooms
    • spinach
    • cheese
    • ham
    • prosciutto
    • kale

    Can you freeze them?

    Yes! Make sure to cool the egg cups completely before placing in a air tight container and freezing for up to 1 month. Defrost overnight in the refrigerator and warm it up in the toaster or microwave before serving.

    sweet potato crust in muffin tin

    Looking for other paleo breakfast recipes?

    make ahead baked egg cups on a plate

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    Breakfast Fried Rice

    This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!

    Breakfast fried rice recipeBreakfast Fried Rice

    After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!

    We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.

    Rice breakfast recipes

    What is in a Breakfast Fried Rice?

    This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.

    What are some other options to add to Breakfast Fried Rice?

    If you wanted to add in a few more things there are plenty of options. You can add in:

    • diced bell peppers (after you fry up the bacon)
    • baby kale or spinach (add it when you add the rice and green onion to wilt)
    • frozen baby peas (add it when you add the rice and green onion to wilt)
    • cauliflower rice (add this after you fry up the bacon and cook for a bit before adding the eggs)

    Breakfast rice

    If you like this rice recipe, check out these others:

    Breakfast Fried Rice

    Prep Time 00:04 Cook Time 00:11 Total Time 00:15 Serves 2

    Ingredients

    Directions

    1. In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
    2. Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
    3. Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
    4. Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

    Recipe Notes

    1. If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Jalapeño Popper Dip (Options for Dairy and Dairy-Free)

    This Jalapeño Popper Dip is the perfect appetizer to serve for Game Day and can conveniently be prepared ahead of time and baked up right before serving! It has all the classic flavor of Jalapeño Poppers without having to individually make them. This gluten-free and keto dip has two options to make: as a creamy dairy version or or you can substitute in cashew cream for a dairy-free and delicious alternative that’s also paleo friendly.

    keto jalepeno popper dipJalapeño Popper Dip

    With the BIG GAME coming up soon it’s the perfect time to discuss all the best game day eats! This Jalapeño Popper Dip is an obvious contender because it has all the elements of jalepeño poppers but made easier as convenient dip. It’s warm and comforting and a bit spicy! We’ve included both a dairy version with all the cheesy goodness as well as a dairy-free version which is remarkably similar, made using our new favorite ingredient: cashew cream! We liked them both the same, so don’t make us choose which one is better!

    This dip can also be made almost entirely ahead of time and then baked right before serving so that you have more time to prepare for guests. All you have to do is prep the dip up until the baking step and right before serving pop it in the oven.

    dairy free jalapeño popper dip

    To get the cheese-y flavor in our dairy-free version we used cashew cream, mayo and some nutritional yeast! Nutritional yeast is inactive yeast, usually fortified with vitamin B12, that is a favorite amount vegans as it replicates the cheese flavor.

    We opted to use pickled jalapeños in this dip because we love them and the acidity that it adds to the dish. We also added some salty bacon to the mix, but if you’d like to make this vegetarian or vegan (cashew cream version only) you can leave it out! We also added in a bit more nutrients in here with the addition of some baby kale. We love the color it lends to the dip and think it fits well, but you can also opt to leave this out if desired.

    Serve this up with a spread of tortilla chips, or crackers (we love Simple Mills Almond Flour Crackers) and cut up vegetables!

    Jalapeno popper dip with bacon

    If you like this game day recipe, check out these others:

    Jalapeño Popper Dip

    Prep Time 00:15 Cook Time 00:20 Total Time 00:35 Serves 6-8

    Ingredients

    Dairy Version:

    • 8 ounces cream cheese, softened
    • ½ cup mayonnaise
    • 1 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 cup, plus 2 tablespoons shredded sharp cheddar cheese (divided)
    • 1 cup chopped baby kale (optional)
    • ½ cup pickled jalapenos, drained and chopped (see note)
    • 3 slices bacon, cooked and crumbled, divided
    • 2 green onions, sliced thin, divided

    Dairy-Free Version:

    • 1-1/4 cups cashews (for cashew cream, see this post for directions)
    • ½ cup mayonnaise
    • 1 tablespoon nutritional yeast
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 cup chopped baby kale (optional)
    • ½ cup pickled jalapenos, drained and chopped
    • 3 slices bacon, cooked and crumbled, divided (optional)
    • 2 green onions, sliced thin, divided

    Directions

    Dairy Version:

    1. Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
    2. In a stand mixer, or with a hand mixer, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add in mayo and slowly mix together on low speed until fully combined (do not overmix or the mixture will separate).
    3. Add in garlic powder, salt and pepper, 1/2 cup cheese and kale. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining inside of the cream cheese mixture and mix on low until fully combined.
    4. Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining set aside bacon and jalapeno and cheese.
    5. Bake at 400 until the cheese is bubbly and melted, about 20 minutes.
    6. Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.

    Dairy-Free Version:

    1. Make cashew cream (with increased amount of cashews).
    2. Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
    3. In a bowl whisk together cashew cream and mayo, nutritional yeast, garlic powder, salt, and pepper until combined.
    4. Add the kale to the bowl. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining and the inside of the cashew cream mixture, and combine.
    5. Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining jalapeno and bacon
    6. Bake until heated through (you can check by inserting a butter knife in the center and checking to see if the mixture is hot), about 18 minutes.
    7. Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.

    Recipe Notes

    1. MAKE AHEAD: You can make this up to two days ahead without baking, and then bake when ready. You may need to add a couple of extra minutes cook time.
    2. If you like things spicy, you can up the jalepenos to ⅔ cups
    3. If you aren’t including the bacon increase the salt to ½ teaspoon in dairy version.
    4. For dairy-free version check out this post for more information to make cashew cream. You’ll need to increase the amount slightly to get the correct amount for this recipe with a ratio of 1-¼ cups cashews to ½ cup of water.
    5. To double either of these versions to feed a large crowd simply double all of the ingredients and cook for about 10 minutes longer.
    6. To make this vegetarian leave out the bacon.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Loaded Paleo Breakfast Hash

    Paleo Breakfast Hash (Whole30 compliant, no added sugar, grain-free, gluten-free) | Lexi's Clean Kitchen

    This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

    Sweet potato hash paleoLoaded Paleo Breakfast Hash

    Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!

    Ingredients Needed:

    • Olive oil
    • Garlic
    • Sweet Potato
    • Red Pepper
    • Green Pepper
    • Onion
    • Tomato
    • Chicken sausages
    • Bacon
    • Salt and pepper
    • Baby spinach

    Paleo Breakfast Hash recipe

    This would also be a great make ahead breakfast idea that you can prep ahead of time on a Sunday and enjoy the next three mornings, with or without eggs! It’s great because it’s packed with veggies, protein and fat and will keep you satisfied for the whole morning!

    Sweet Potato Hash Paleo

    If you like this Sweet Potato Hash Paleo recipe, check out these others:

    Loaded Paleo Breakfast Hash

    Prep Time 00:10 Cook Time 00:30 Total Time 0:40 Serves 4

    Ingredients

    • 1 1/2 teaspoons extra-virgin olive oil (or oil of choice)
    • 2 cloves garlic, minced
    • 1 large sweet potato, diced
    • 1 red pepper, diced
    • 1 green pepper, diced
    • 1 cup fresh organic spinach
    • 1 tomato, finely chopped
    • Optional: 2 organic chicken sausages, pre-cooked and sliced
    • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
    • 1/4 teaspoon sea salt, more to taste
    • 1/4 teaspoon black pepper, more to taste

    Directions

    1. In a large skillet, sauté oil and garlic over medium heat for 1 minute.
    2. Add in sweet potato and cook for 5 minutes, or until the potato starts to soften.
    3. Add in peppers, onion, and tomato and cook for an additional 10-15 minutes, stirring often. If you want to reduce the cooking time, cover the pan at this stage until the sweet potato is fork tender.
    4. Mix in chopped sausage, bacon, salt and pepper and let cook for 5 minutes.
    5. Mix in fresh spinach, and cook for an additional 2-3 minutes, or until the spinach has wilted.
    6. Taste and adjust seasoning as desired. Remove from heat and serve hot.
    7. Optional: Top with fresh organic over easy eggs

    Recipe Notes

    • *To get your eggs perfect, cook them slow over medium/low heat with the pan covered.
    • *Photos updated April, 2016.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Deviled Eggs with Bacon and Chives

    These Deviled Eggs with Bacon and Chives are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! The addition of bacon and chives bump these deviled eggs up to the next level! These are great to serve during the holidays but also make a great protein filled snack for any time of year and are compatible with Keto, Paleo and Whole30 diets!

    Best deviled eggs with bacon on a plateDeviled Eggs with Bacon and Chive Recipe

    This Deviled Eggs with Bacon and Chives recipe is the perfect savory treat to make or bring along to your next holiday gathering! They’re simple to prepare and can be made ahead of time clearing out your schedule during this busy time! The bacon and chives really add something special to this classic deviled egg and we know they’re going to be your new favorite!

    They are also great to have for the upcoming new year as everybody gives a new diet a try! You can have one or two (or ok… three) for a protein fueled snack and feel satisfied for a few hours until your next meal. This recipe is compatible with Keto, Whole30 (make sure you are using compliant bacon) and Paleo diets. And they are super delicious!

    Deviled egg recipe with bacon

    How to Make Hard Boiled Eggs on the Stove and Instant Pot

    We can’t talk about deviled eggs without talking about how to make the perfect hard-boiled eggs! If you are like me, you’ve tried EVERY method for boiling eggs and always fallen short. That is until I was introduced to the steaming method. Steaming eggs leaves them perfect every time, and incredibly easy to peel.

    You can steam eggs on both the stove top and using the Instant Pot. Using the Instant Pot to cook hardboiled eggs is 100%, hands-down, my first choice because the shells peel off so easily! If you haven’t tried cooking eggs in the pressure cooker, be prepared to be amazed!

    Piping deviled eggs

    As you can see, we piped our filling, which makes them look extra fancy, but have no fear, you don’t need to if you don’t have the tools! You can fill up a plastic bag with the egg yolk filling and snip the end to pipe, or you can use a small spoon to scoop up something filling and use a second spoon to knock the filling in place!

    Can you make deviled eggs in advance?

    Deviled eggs can be prepared up to two days ahead of time. Wrap the egg white halves well and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out! If desired you can keep the filling separate and pipe into eggs right before serving.

    Tools we used in this recipe:

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    Deviled Eggs with Bacon and Chives

    Total Time 0:00 Yields 24

    Ingredients

    Directions

    1. Peel and slice the eggs in half lengthwise and take the yolks out and place into a mixing bowl. Place the egg whites on a serving platter and set aside.
    2. Using a potato masher or fork, mash the egg yolks into a uniform paste. Add cooked bacon, mayo, 1 tablespoon chives, dijon mustard, vinegar, garlic powder, black pepper and combine. Check the seasoning and add salt if desired.
    3. Place the filling into a piping bag and pipe into the center of the egg whites.
    4. Garnish with remaining chives and serve. 

    Recipe Notes

    1. If following a special diet such as Whole30 check to make sure the bacon you use is compliant.
    2. This recipe serves a crowd! If you don't need to, feel free to halve the recipe for weekly snacks!
    3. We recommend two ways to hard boil eggs: in the Instant Pot or Steaming on the stove. Check out these posts for directions on both.
    4. Deviled eggs can be prepared up to two days ahead of time. If desired you can keep the filling separate and pipe into eggs right before serving.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!