Crispy Chicken Pasta Salad with Creamy Romaine

Golden fried chicken strips over chilled campanelle pasta, crisp romaine, and Parmesan—tossed in a creamy dressing for a crunchy, satisfying main-dish salad.

By WixForum Kitchen

Published October 26, 202610 min read

Total time: 35 mins

Prep: 20 mins
Cook: 15 mins

Serves: 4
Cuisine: American
Calories: 680; per serving, estimated

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Golden fried chicken strips on top of creamy pasta salad with romaine and Parmesan

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This crispy chicken pasta salad brings together golden fried chicken strips, chilled campanelle pasta, crisp romaine, and Parmesan in a creamy, tangy dressing. The contrast between the warm, crunchy chicken and the cool, creamy salad is what makes every forkful irresistible. It's a complete main-dish salad that feels both indulgent and refreshing, perfect for a weeknight dinner or a weekend lunch. The recipe is straightforward, using simple ingredients and a quick pan-fry for the chicken, while the pasta and romaine stay cool and crisp.

This crispy chicken pasta salad is all about texture: crunchy golden chicken, tender chilled pasta, crisp romaine, and creamy dressing. The chicken is breaded in panko and fried until deeply golden, then sliced into thick strips that crackle as you cut them. The pasta and romaine are tossed in a simple dressing made with mayonnaise, sour cream, lemon, and Dijon, which coats everything without weighing it down. A shower of Parmesan curls and cracked black pepper finishes the dish. Serve it immediately so the chicken stays crisp, and enjoy the satisfying contrast of warm and cool, crunchy and creamy in every bite.

The appeal

Why you’ll love it

The method of frying the chicken in panko creates an exceptionally crunchy crust that stays crisp even when sliced and placed on the salad. The high heat of the oil quickly seals the coating, locking in the juices and giving the chicken a golden, craggy texture. Resting the chicken before slicing allows the juices to redistribute, so the strips remain moist and tender inside while the outside stays shatteringly crisp.
Chilling the pasta and romaine keeps the salad cool and refreshing, which contrasts beautifully with the warm chicken. The creamy dressing, made with mayonnaise and sour cream, clings to the pasta and lettuce without making them soggy. The lemon juice and Dijon add brightness and tang, balancing the richness of the fried chicken. This combination of temperatures and textures makes the salad satisfying and memorable.

Tools

Equipment

Large pot for pasta
Colander
Large wooden bowl
Cutting board
Chef's knife
Deep skillet or Dutch oven
Tongs
Meat thermometer

Swaps

Substitutions

Instead ofCampanelle pasta
UseUse any short pasta like fusilli, penne, or farfalle; cook and chill the same way.
Instead ofPanko breadcrumbs
UseUse regular dry breadcrumbs or crushed cornflakes for a different crunch; adjust frying time.
Instead ofSour cream
UseUse plain Greek yogurt for a tangier dressing; the texture stays creamy.
Instead ofVegetable oil
UseUse canola or peanut oil for frying; both have a high smoke point.

Good to know

Notes

Use a good-quality Parmesan and grate it fresh for the best flavor; pre-grated cheese often contains anti-caking agents that affect melting and taste. For the shaved curls, use a vegetable peeler on a block of Parmesan. Campanelle pasta has a beautiful shape that holds dressing well, but any short pasta works. Cook the pasta just shy of al dente, then rinse under cold water and chill thoroughly before using.

Panko breadcrumbs are key for the crispiest crust—they are lighter and flakier than regular breadcrumbs. If you only have regular breadcrumbs, the coating will be denser but still tasty. For the dressing, use full-fat mayonnaise and sour cream for the creamiest result. You can substitute Greek yogurt for the sour cream if you prefer a tangier dressing. Adjust the lemon juice and pepper to your taste.

Prep

Before you start

Start by cooking the campanelle pasta in salted boiling water until al dente. Drain, rinse under cold water to stop the cooking, and toss with a little olive oil to prevent sticking. Chill the pasta in the refrigerator while you prepare the rest. Chop the romaine lettuce and grate the Parmesan. Set up the breading station for the chicken: one dish with flour, one with beaten eggs, and one with panko. Have the oil ready in a deep skillet. Make sure the chicken breasts are patted dry and at room temperature for even cooking.

Step by step

Method

8 steps

Phase 1

Fry and Slice the Chicken

Step 1: Fry the Chicken
Season the chicken breasts with salt and pepper. Set up a breading station: place the flour in one shallow dish, beat the eggs in another, and put the panko in a third. Dredge each breast in flour, shake off excess, dip in egg, then press into panko to coat evenly. Heat the vegetable oil in a deep skillet over medium-high heat until it shimmers, about 350°F (175°C). Use a meat thermometer to check that the thickest part reaches 165°F (74°C).
You’ll need: boneless, skinless chicken breast · all-purpose flour · large eggs · panko breadcrumbs · vegetable oil
Internal temperature 165°F (74°C)
Look for: The crust is deep golden and crisp; the chicken is cooked through and juices run clear.
Tip: Do not crowd the pan—fry in batches if needed to keep the oil temperature steady.
Step 2: Slice the Chicken
Once the chicken has rested, slice it into thick strips with a sharp chef's knife. The crust should crackle audibly as you cut. Set the strips aside on a plate, keeping them warm.
You’ll need: boneless, skinless chicken breast
Look for: The strips are juicy inside with a very crisp, crunchy coating.
Tip: Slice against the grain for the most tender pieces.

Checkpoint

The chicken is golden brown and crispy, with an internal temperature of 165°F (74°C). The crust crackles when you cut it, and the meat is juicy and tender. Let it rest on the cutting board before slicing into thick strips. The aroma of fried chicken fills the kitchen, promising crunch and flavor.

Phase 2

Assemble the Salad Base

Step 3: Combine the Salad Base
In a large wooden bowl, combine the chilled campanelle pasta, chopped romaine lettuce, and grated Parmesan cheese. Toss gently with your hands or two spoons to distribute the ingredients evenly.
You’ll need: campanelle pasta · chopped romaine lettuce · grated Parmesan cheese
Look for: The pasta and lettuce are evenly mixed; the Parmesan is scattered throughout.
Tip: Make sure the pasta is well chilled—it keeps the salad crisp and fresh.
Step 4: Make the Creamy Dressing
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth and creamy. Season with a pinch of salt and a few cracks of black pepper. The dressing should be thick but pourable.
You’ll need: mayonnaise · sour cream · fresh lemon juice · Dijon mustard · freshly cracked black pepper
Look for: The dressing is smooth, pale ivory, and slightly tangy.
Tip: Taste and adjust the lemon and pepper to your liking.
Step 5: Toss the Salad with Dressing
Pour the dressing over the pasta mixture and toss until everything is evenly coated. The dressing should cling to the pasta and lettuce without pooling at the bottom.
You’ll need: mayonnaise · sour cream · fresh lemon juice · Dijon mustard · campanelle pasta · chopped romaine lettuce · grated Parmesan cheese
Look for: Every piece of pasta and every leaf of romaine is lightly coated in creamy dressing.
Tip: Add the dressing gradually—you may not need all of it.

Checkpoint

The chilled pasta and romaine are mixed with grated Parmesan in the wooden bowl. The dressing is smooth and creamy, and when tossed, it coats every piece without pooling. The salad looks fresh and inviting, with the green romaine and white pasta flecked with cheese.

Phase 3

Top and Finish

Step 6: Top with Warm Chicken
Arrange the warm crispy chicken strips on top of the dressed pasta salad. The chicken should be placed evenly over the surface so each serving gets a good amount.
You’ll need: boneless, skinless chicken breast
Look for: The golden chicken contrasts beautifully with the green romaine and creamy dressing.
Tip: Keep the chicken warm until the last moment so it stays crisp.
Step 7: Finish with Parmesan and Pepper
Shower the salad with shaved Parmesan curls and a generous amount of freshly cracked black pepper. The Parmesan curls should be scattered over the chicken and pasta for visual appeal and flavor.
You’ll need: shaved Parmesan curls · freshly cracked black pepper
Look for: The top is studded with cheese curls and speckled with black pepper.
Tip: Use a vegetable peeler to make thin, elegant Parmesan curls.
Step 8: Serve Immediately
Serve the salad right away while the chicken is still warm and crunchy. Use a large spoon to lift a hearty forkful that includes pasta, romaine, and a piece of chicken for the perfect bite.
Look for: The first bite is crunchy, creamy, and satisfying.
Tip: If making ahead, keep the chicken separate and add just before serving.

Checkpoint

The warm chicken strips are arranged over the dressed salad, and shaved Parmesan curls and cracked black pepper are scattered on top. The dish looks vibrant and appetizing, with the golden chicken contrasting against the creamy salad. Serve immediately to enjoy the full textural experience.

Doneness

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The crust should be deep golden brown and very crisp. When you slice into it, the juices should run clear and the meat should be opaque throughout. The salad is done when the pasta and romaine are evenly coated with dressing and the chicken is arranged on top. Serve immediately for the best texture—the chicken will soften if it sits too long on the salad.

Avoid these

Common mistakes

One common mistake is overcrowding the pan when frying the chicken, which lowers the oil temperature and results in a greasy, soggy crust. Use a large skillet and fry in batches if needed. Another mistake is slicing the chicken too soon after frying—this lets the juices run out and dries out the meat. Always let it rest for at least 3 minutes. Also, be careful not to overdress the salad; start with less dressing and add more as needed. The salad should be creamy but not swimming in dressing.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Poultry	165°F (74°C)
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For the crispiest chicken, make sure the oil is hot enough before frying—around 350°F (175°C). If the oil isn't hot enough, the coating will absorb oil and become greasy. Use a thermometer to monitor the temperature and adjust the heat as needed. Fry in small batches to avoid lowering the oil temperature. Let the chicken rest on a wire rack after frying to keep the bottom crisp, rather than on paper towels, which can make it soggy.
Tip 2
To keep the salad fresh, toss the dressing with the pasta and romaine just before serving. If you are making the components ahead, store the dressing and salad separately and combine at the last minute. The chicken is best served immediately after frying, but if you need to hold it, keep it warm in a low oven on a wire rack for up to 30 minutes. This helps retain the crunch without drying out the meat.

Make it yours

Variations

Spicy Buffalo

Toss the fried chicken strips in buffalo sauce after slicing. Add a drizzle of ranch dressing to the salad and a sprinkle of celery leaves for extra crunch and heat.

Herb Garden

Add 1/4 cup chopped fresh herbs like parsley, chives, and dill to the dressing. Sprinkle extra herbs over the top along with the Parmesan curls for a fresh, vibrant flavor.

Lemon Garlic

Add 1 minced garlic clove to the dressing and increase the lemon juice to 2 tablespoons. This brightens the salad and gives it a zesty kick that pairs well with the crispy chicken.

Bacon Ranch

Add 4 slices of cooked, crumbled bacon to the salad along with the chicken. Replace the Dijon in the dressing with 1 teaspoon of ranch seasoning mix for a smoky, savory twist.

On the table

Serving suggestions

Serve this crispy chicken pasta salad as a main dish for lunch or dinner. It pairs well with a light white wine, such as Sauvignon Blanc, or a sparkling water with lemon. For a heartier meal, serve with crusty bread or a simple green salad on the side. The salad is satisfying on its own, but these additions make it a complete feast.

For a beautiful presentation, arrange the chicken strips in a fanned pattern on top of the salad, then scatter the Parmesan curls and black pepper generously. Use a large serving spoon to lift the salad from the bottom so each plate gets a good mix of pasta, romaine, and chicken. Serve immediately while the chicken is still warm and crisp for the best experience.

Leftovers

Storage & make-ahead

Fridge: Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days.
Reheat: Reheat leftover chicken in an air fryer at 375°F for 3-4 minutes or in a toaster oven until hot and crisp.

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. The chicken will lose its crispness when refrigerated, but it can be reheated in an air fryer or oven to restore some crunch. The salad may wilt slightly, so add a little extra dressing when serving leftovers. Do not freeze the salad as the lettuce and dressing will not hold up well.

Make ahead

You can cook the pasta and chill it up to a day ahead. The dressing can be made and refrigerated for up to 3 days. The chicken can be breaded and refrigerated for a few hours before frying, but it is best to fry it just before serving. If you want to prepare the entire salad ahead, keep the dressing separate and toss everything together right before serving to avoid sogginess.

Questions

Frequently asked questions

Can this crispy chicken pasta salad be made ahead of time?

The components can be prepared ahead: cook and chill the pasta, make the dressing, and bread the chicken up to a day in advance. Fry the chicken just before serving and toss the salad with the dressing right before eating. If the salad sits too long, the lettuce wilts and the chicken loses its crispness, so it's best to assemble just before serving.

What can be used instead of campanelle pasta?

Any short pasta shape works well, such as fusilli, penne, farfalle, or rotini. These shapes have nooks and crannies that hold the creamy dressing nicely. Cook the pasta al dente, rinse under cold water, and chill thoroughly before using. The salad will be just as delicious with a different pasta.

How do you keep the chicken crispy after frying?

Let the fried chicken rest on a wire rack instead of paper towels to prevent steam from softening the crust. Slice the chicken just before serving and place it on top of the salad. If you need to hold the chicken, keep it in a warm oven on the rack for up to 30 minutes. Serve the salad immediately after adding the chicken.

Is it necessary to chill the pasta before making the salad?

Yes, chilling the pasta is important because the salad is meant to be served cold with warm chicken on top. Warm pasta would wilt the romaine and make the dressing thin out. Cook the pasta, rinse it under cold water, and refrigerate it until thoroughly chilled—this also helps the pasta maintain a firmer texture.

Can the dressing be made lighter?

To lighten the dressing, replace the mayonnaise with plain Greek yogurt or use half mayo and half yogurt. You can also reduce the sour cream and add a splash of buttermilk to thin it. The dressing will still be creamy and tangy, though the texture will be slightly less rich.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card

Crispy Chicken Pasta Salad with Creamy Romaine

Golden fried chicken strips over chilled campanelle pasta, crisp romaine, and Parmesan—tossed in a creamy dressing for a crunchy, satisfying main-dish salad.

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings

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Ingredients

1 lb boneless, skinless chicken breast
1/2 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup vegetable oil, for frying
250 g campanelle pasta, cooked and chilled
2 cups chopped romaine lettuce
1/2 cup grated Parmesan cheese
freshly cracked black pepper, to taste
shaved Parmesan curls, for serving

Dressing

1/3 cup mayonnaise
1/4 cup sour cream
1 tbsp fresh lemon juice
1 tsp Dijon mustard

Instructions

Fry the Chicken. Season the chicken breasts with salt and pepper. Set up a breading station: place the flour in one shallow dish, beat the eggs in another, and put the panko in a third. Dredge each breast in flour, shake off excess, dip in egg, then press into panko to coat evenly. Heat the vegetable oil in a deep skillet over medium-high heat until it shimmers, about 350°F (175°C). Use a meat thermometer to check that the thickest part reaches 165°F (74°C).
Slice the Chicken. Once the chicken has rested, slice it into thick strips with a sharp chef's knife. The crust should crackle audibly as you cut. Set the strips aside on a plate, keeping them warm.
Combine the Salad Base. In a large wooden bowl, combine the chilled campanelle pasta, chopped romaine lettuce, and grated Parmesan cheese. Toss gently with your hands or two spoons to distribute the ingredients evenly.
Make the Creamy Dressing. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth and creamy. Season with a pinch of salt and a few cracks of black pepper. The dressing should be thick but pourable.
Toss the Salad with Dressing. Pour the dressing over the pasta mixture and toss until everything is evenly coated. The dressing should cling to the pasta and lettuce without pooling at the bottom.
Top with Warm Chicken. Arrange the warm crispy chicken strips on top of the dressed pasta salad. The chicken should be placed evenly over the surface so each serving gets a good amount.
Finish with Parmesan and Pepper. Shower the salad with shaved Parmesan curls and a generous amount of freshly cracked black pepper. The Parmesan curls should be scattered over the chicken and pasta for visual appeal and flavor.
Serve Immediately. Serve the salad right away while the chicken is still warm and crunchy. Use a large spoon to lift a hearty forkful that includes pasta, romaine, and a piece of chicken for the perfect bite.