Begin by trimming the chicken breast into thinner slices for even cooking. Season them generously with kosher salt, Italian seasoning, onion powder, and garlic powder. Allow the seasoned chicken to rest for about 10 minutes to enhance flavor while you prepare your grill.

Preheat your grill to medium-high heat, aiming for around 400°F. Place the seasoned chicken on the grill and cook for approximately 5 minutes on each side until golden brown. Use a meat thermometer to ensure they reach an internal temperature of 165°F before removing them from the heat. Let the chicken cool slightly and cut into bite-sized pieces.

In a large pot, bring salted water to a rolling boil. Add the Banza chickpea protein pasta and cook according to the package instructions, usually around 6-8 minutes, until al dente. Drain the pasta and drizzle with a bit of olive oil to prevent sticking, tossing the pasta gently to coat.

Grab a mason jar to begin layering your Grilled Chicken Caesar Pasta Salad. Start with a layer of grilled chicken at the bottom, followed by the al dente pasta. Next, add a generous handful of chopped romaine lettuce on top to ensure it stays crisp.

To keep the salad fresh and prevent sogginess, hold off on adding the Caesar dressing until you’re ready to eat. You can portion the dressing in a separate small container or pour it directly into the jar just before serving. Shake the jar gently to mix the flavors before enjoying your delicious Grilled Chicken Caesar Pasta Mason Jar Salad.

If you’re prepping multiple jars, seal them tightly and store them in the refrigerator for up to 5 days. This will ensure each layer remains fresh and flavorful, making it ready for quick grab-and-go meals throughout your busy week.