Something is oh-so-satisfying about a chicken Caesar pasta salad – all the familiar flavours of the classic salad but with the comfort of pasta and the crunch of crispy onions. It’s the kind of dish that works equally well for a quick lunch or a relaxed dinner, especially when the weather calls for something fresh yet filling.

Our Canned Sauvignon Blanc 2025 makes this pairing sing. The wine’s crisp, well-balanced acidity slices through the rich Caesar dressing, preventing any heaviness. Tropical fruit and green fig notes complement the savoury chicken and pasta, while the blackcurrant leaf undertones of the wine mimic the peppery rocket expertly. Add to that the crunch of those crispy onions, and you’ll be reaching for another forkful and sip in no time. 

Spier Canned Sauvignon Blanc Chicken Caesar pasta salad with crispy onions

Ingredients: (serves 4)

For the roasted chicken: (or use a medium-sized rotisserie chicken, deboned)
4 chicken breasts on the bone, skin on
olive oil, for drizzling
salt & pepper, to taste

For the yoghurt Caesar dressing:
1 cup plain double cream yoghurt
½ cup parmesan cheese, finely grated
¼ cup extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
3 anchovy fillets, roughly chopped
salt & pepper, to taste

For assembling:
350-400 g penne pasta
salted water, for cooking
a small bunch of crunchy lettuce, shredded
a small bunch of baby spinach leaves
¼ cup crispy onions (salad topping)

Method:

Prepare the chicken: Preheat the oven to 200°C. On a baking tray lined with baking paper or foil, arrange the chicken skin side up. Drizzle with oil and season with salt & pepper, then roast for about 20 minutes until the chicken is just cooked. Allow to cool for 15 minutes, then remove the bones and slice thinly.

Prepare the dressing: In a blender or food processor, add all the ingredients for the yoghurt Caesar dressing. Blend until smooth, then taste and adjust seasoning if needed. Set aside.

Assemble: Cook the pasta in salted water until al dente (usually around 7-8 minutes). Immediately rinse under cold running water, then drain well. Add the pasta to a large mixing bowl, then add the pasta, sliced chicken, shredded lettuce, baby spinach and half the crispy onions. Drizzle with half the dressing, then toss to coat. To serve, transfer to a large serving bowl (or individual bowls), topping with the remaining onions and a final drizzle of dressing.