I combine classic ingredients like romaine lettuce, Parmesan cheese, chicken breast, croutons, and a savory and tangy homemade dressing to make chicken Caesar salad! My recipe is easy to make and the perfect healthy lunch or dinner option.
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My Simple Chicken Caesar Salad Recipe
Less is not always more — especially in the kitchen — but my chicken Caesar salad recipe proves that a few carefully chosen ingredients can pack so much flavor!
I’ve always loved a good Caesar. It’s one of my go-tos when my husband Ben and I can sneak away for a rare lunch date when the kids are at school and we have some time off work. It’s simple, easy, and has that signature dressing I know and love.
One day, I decided to make the most of a spare 30 minutes and have lunch together at home. It was the perfect excuse to try my hand at a homemade Ceasar. I had store-bought croutons, romaine, Parmesan cheese, and some chicken breast in the freezer.
Even though Ben is very much a meat-and-potatoes kind of guy, he immediately gave me his stamp of approval after he took the first bite. Mission make-a-Caesar-at-home, accomplished.
Looking for more salad recipes? Check out my watermelon feta salad, cucumber salad, broccoli crunch salad, and BLT pasta salad too!
Grilled Chicken Caesar Salad Ingredients
- Romaine hearts – I love how crispy and easy to cut they are, but chopped romaine or a mix with iceberg lettuce works
- Chicken breast – I use boneless and skinless chicken breasts
- Olive oil – as the base for the dressing
- Croutons – to add a nice crunch to the caesar salad
- Parmesan cheese – freshly grated works best
- Mayonnaise – gives the dressing a little creaminess and can be replaced with plain Greek yogurt
- Garlic and dijon mustard – brings flavor to the dressing
- Fish sauce and Worcestershire sauce – gives an extra bite of savoriness to the caesar dressing
- Lemon – brighten the flavors in the salad
- Paprika, garlic powder, and onion powder – to add flavor to the chicken
- Salt and pepper – to enhance the flavor of the chicken
Why is it called a Caesar salad?
Caesar salad is named after Caesar Cardini, an Italian-American restaurant owner. Legend has it that he created the dish in Mexico in 1924 during a busy service with limited supplies. Its unique dressing and simple ingredients set it apart from other recipes, and it’s been popular ever since.
How to Make Chicken Caesar Salad
STEP ONE: Add all of the dressing ingredients to a blender or food processor and pulse them until smooth. Place the dressing in an airtight container and refrigerate for 15 minutes.
STEP TWO: In the meantime, combine the salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Use it to season the chicken breasts evenly on both sides, then add them to a skillet with olive oil. Cook over medium-high heat until golden brown and cooked through. Set it aside to rest for 10 minutes.
STEP THREE: Wash and dry the romaine with a salad spinner, then tear or chop it into small pieces. Add it to a large bowl, then sprinkle it with croutons and Parmesan, and drizzle with the homemade dressing. Toss to coat everything evenly.
STEP FOUR: Slice the chicken breast and add it to the top of the salad. Sprinkle it with more Parmesan, top with lemon wedges, and enjoy!
Tips for the Best Caesar Salad Recipe
- Chicken must reach an internal temperature of 165 degrees F for safe eating. I use a meat thermometer to double-check mine after about 6 minutes on each side.
- I often cover the skillet with a lid to help the chicken breast cook more evenly. And if they need it, I finish them off in the oven at 350 degrees F until cooked through.
- Once the chicken is done, I let it rest for at least 10 minutes before slicing. It keeps it nice and juicy!
- I recommend tearing the romaine leaves instead of cutting them. This quick tip will prevent the edges from browning too much. Another way to keep greens fresh is to chill the serving bowl while the chicken cooks. Lettuce likes cold temperatures best!
- Use (clean) hands to toss the salad after adding the dressing. I find that wooden spoons or tongs sometimes cause bruising.
Chicken Caesar Salad Recipe Variations and Substitutions
- Crispy bacon, jammy eggs, or grilled shrimp would all make for some great additions here! It would also make the salad heartier and more filling.
- Extra veggies are also welcome! I love cherry tomatoes, avocado, bell peppers, and olives best. Cucumber would also be tasty.
- For an added crunch, try sprinkling the assembled salad with pine nuts, sunflower seeds, or almond slivers.
- I use Greek yogurt for the dressing when I forget to grab extra mayo at the store. It’s also lighter and tangier.
- Sometimes I’ll blend up half an avocado with the other dressing ingredients for a slightly different taste and texture. It’s a great way to squeeze in another vegetable (well, technically a fruit) too!
- Air fry the chicken instead of pan frying it. I love to use this air fryer chicken recipe.
- Romaine is a classic choice for grilled chicken Caesar salad, but any greens can be used. I’ve also made this with kale, spinach, arugula, and mixed blends!
What to Serve with Caesar Salad
Caesar salad with chicken pairs well with a variety of other dishes! I often serve it with my 4 ingredient potato soup, and it also tastes great alongside a London broil, sirloin tip roast, and pork tenderloin. And if bulked up with some extra protein, it makes for a wonderful lunch on its own.
Chicken Caesar Salad FAQs
Can I make Caesar salad with chicken ahead of time?
Yes, my salad recipe can be prepped ahead of time. If I’m meal prepping, I cook the chicken, make the dressing, wash and dry the lettuce, and then store them each in the fridge separately. When I’m ready to serve it, all that’s left is the assembly.
How should I store leftover chicken Caesar salad?
For the best taste and texture, store each component of the salad separately — a dressed salad should be consumed within 24 hours. The lettuce will keep for up to 5 days in an airtight container lined with paper towels in the refrigerator. I use this produce saver. The chicken will keep for 3-4 days, and the dressing for 5-7 days.
More Light Recipes
Easy Chicken Caesar Salad
Equipment
Ingredients
For the Caesar Dressing:
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese freshly grated
- 2 cloves garlic finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon fish sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly cracked
For the Chicken:
- 1 large chicken breast boneless, skinless (patted dry with a paper towel)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Salad:
- 1 large head romaine hearts washed and chopped
- 1/2 cup Parmesan cheese freshly grated
- 1- 1/2 cups croutons
- Lemon wedges for serving
Instructions
- Combine the mayo, Parmesan cheese, garlic, Dijon mustard, fish sauce, Worcestershire sauce, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth. Transfer the dressing to a container and refrigerate for at least 15 minutes.
- Mix the salt, pepper, onion powder, garlic powder, and paprika in a small bowl, then sprinkle the spice mixture evenly over both sides of the chicken.
- Heat some olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until the chicken is fully cooked. Cover it with a lid to help cook evenly. Remove the chicken from the heat and let it rest.
- Place the chopped romaine lettuce, croutons, and 1/2 cup of the grated Parmesan cheese in a bowl. in a large bowl. Drizzle 1/4 to 1/2 cup of the prepared homemade dressing and toss gently to coat the salad evenly.
- Slice the chicken into thin slices, place it on top of the salad, and sprinkle additional Parmesan cheese over top of everything. Serve with the remaining creamy dressing and lemon slices or wedges on the side.
Notes
- I often cover the skillet with a lid to help the chicken breast cook more evenly. And if they need it, I finish them off in the oven at 350 degrees F until cooked through.
- Use (clean) hands to toss the salad after adding the dressing. Wooden spoons or tongs can sometimes cause bruising.
- Use Greek yogurt in place of mayo for a healthier alternative.
- Â If preparing the salad ahead of time, keep the salad dressing separate from the rest of the salad.
- If storing the salad with dressing on it, eat it within 24 hours for the best flavor and texture.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
