A great Chicken Caesar Salad is a true classic for a reason. This recipe delivers crisp romaine, juicy grilled chicken, and a creamy homemade dressing that makes all the difference. You’ll love this satisfying Chicken Caesar Salad for a quick yet impressive meal.
Looking for Chicken Caesar Salad inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Chicken Caesar Salad
- Homemade Dressing: Fresh garlic, anchovies, and lemon create a brighter, creamier flavor.
- Juicy Chicken: Marinated in the dressing for incredible moisture and flavor.
- Textural Heaven: Crunchy romaine, warm chicken, crispy croutons, and Parmesan in every bite.
- Simple to Master: Straightforward techniques yield restaurant-quality results.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts
- 3 heads of romaine lettuce
- 1 cup homemade or high-quality store-bought croutons
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 4 anchovy fillets, finely minced
- 1 large egg yolk (see note below)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and freshly cracked black pepper to taste
Tools: A large mixing bowl, a good sharp knife, a cutting board, a whisk, a large skillet or grill pan, and a small bowl for the dressing.
Notes: Anchovies provide essential umami depth without a fishy taste. For the egg yolk, a tablespoon of mayonnaise can be substituted if preferred.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 12 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Temperature is Key. Take your chicken out of the fridge about 15-20 minutes before cooking. Letting it come closer to room temperature helps it cook more evenly, preventing a burnt outside and a raw inside.
- Don’t Be Scared of Anchovies. I know, I already mentioned it, but it’s that important. They melt right into the oil and lemon juice, creating a complex, salty depth you just can’t get from salt alone. Think of them as a flavor booster, not a fish topping.
- Choose Your Romaine Wisely. Look for heads that are firm and brightly colored, with crisp-looking leaves. Avoid any with brown spots or wilted ends. The heart of the romaine is the crispiest and sweetest part, so we’ll be using all of it.
- Grate Your Own Parmesan. The pre-grated stuff in a tub is often coated with anti-caking agents that can make it grainy and less flavorful. Taking a minute to grate a block of real Parmigiano-Reggiano yourself makes a world of difference in both texture and taste.
How to Make Chicken Caesar Salad
Step 1: Prepare the Chicken and Marinade. First, place your chicken breasts on a cutting board. If they are very thick, you can butterfly them or gently pound them to an even thickness—this is the secret to perfectly cooked chicken. Season both sides generously with salt and pepper. Now, in a small bowl, we’ll start the dressing base. Whisk together the minced garlic, minced anchovies, egg yolk, lemon juice, and Dijon mustard. Slowly, and I mean slowly, drizzle in about 1/4 cup of the olive oil while whisking constantly. This slow emulsification is what creates a creamy, cohesive dressing. Take about two tablespoons of this mixture and brush it onto the chicken breasts, coating them well. This is our quick flavor-packing marinade.
Step 2: Cook the Chicken to Perfection. Heat your remaining 1/4 cup of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is shimmering hot, carefully add the chicken. You should hear a satisfying sizzle. Cook for about 5-7 minutes on the first side, without moving it, until you get a beautiful golden-brown crust. Flip the chicken and cook for another 5-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch. Remove it from the pan and transfer it to a clean plate to rest for at least 5 minutes. This resting step is non-negotiable—it allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
Step 3: Finish the Dressing and Prep the Greens. While the chicken rests, let’s finish our dressing. Take the remaining dressing base we started with and, while whisking vigorously, slowly stream in the oil from the chicken pan. This hot oil is a little chef’s secret—it slightly cooks the egg yolk and garlic, mellowing their raw edge and adding a wonderful savory flavor from the chicken drippings. Whisk until the dressing is smooth and slightly thickened. Now, chop your romaine. Rinse and thoroughly dry the leaves (a salad spinner is your best friend here), then chop them into bite-sized pieces. Place them in a large salad bowl.
Step 4: Assemble with Care. Slice your rested chicken against the grain into thin, attractive strips. Now, to the bowl of romaine, add most of the Parmesan cheese and the croutons. Drizzle about three-quarters of the dressing over the top. Using a pair of large salad tongs or two large spoons, toss the salad gently but thoroughly, making sure every leaf gets a glossy coat of dressing. You’ll notice the aroma is just incredible.
Step 5: Plate and Serve Immediately. Divide the dressed salad between two plates or bowls. Artfully arrange the sliced chicken on top of each portion. Give it one final flourish with a drizzle of the remaining dressing, an extra crack of black pepper, and a generous shower of the remaining Parmesan cheese. The goal is to serve this right away while the lettuce is still crisp and the chicken is still slightly warm. That contrast in temperature is pure magic.
Storage & Freshness Guide
- Fridge: Store undressed components separately in airtight containers for up to 2 days.
- Freezer: Not recommended for assembled salad; cooked chicken freezes well for up to 3 months.
- Reviving: Bring dressing to room temperature and toss with fresh greens just before serving.
Serving Suggestions
Complementary Dishes
- Garlic Breadsticks — There’s nothing better for sopping up the last bits of that glorious Caesar dressing. Their warm, soft, garlicky pull is the perfect companion to the crisp salad.
- A Simple Tomato Bruschetta — The fresh, acidic brightness of tomatoes and basil on crispy toast provides a lovely, light counterpoint to the rich, creamy salad.
- Grilled Asparagus — A few spears of asparagus with a simple char add a beautiful green element and a different, satisfying texture to the meal.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in this wine cut beautifully through the richness of the dressing and Parmesan, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and perform a similar palate-cleansing duty.
- A Classic Gin & Tonic — The botanicals in the gin and the quinine bitterness of the tonic are a surprisingly fantastic match for the savory, umami flavors in the salad.
Something Sweet
- Lemon Sorbet — This is the ultimate palate cleanser. Its sharp, clean, citrusy finish is the perfect way to end a meal that started with such robust flavors.
- Dark Chocolate Espresso Beans — Just a few of these provide a bitter, crunchy, and slightly sweet ending without being too heavy after a satisfying salad.
- Almond Biscotti — The nutty flavor of the biscotti echoes the nuttiness of the Parmesan, and their dry texture is lovely for a little dunk in a cup of espresso.
Top Mistakes to Avoid
- Mistake: Dressing the Salad Too Early. Caesar dressing wilts romaine lettuce surprisingly fast. Always dress the salad just seconds before you plan to serve it to maintain that essential crispness.
- Mistake: Skipping the Chicken Resting Time. I’ve messed this up before too, in a rush to get dinner on the table. Slicing the chicken immediately after cooking causes all the precious juices to run out onto the cutting board, leaving you with dry meat. Be patient!
- Mistake: Using Pre-Shredded “Salad Topping” Parmesan. That powdery, desiccated cheese simply won’t melt into the dressing properly or provide the same nutty, salty flavor as a block you grate yourself.
- Mistake: Over-mixing the Dressing. Once you’ve achieved that beautiful, creamy emulsion, stop. Over-whisking can sometimes cause it to break or become too thick.
Expert Tips
- Tip: Massage Your Kale… for Caesar? If you want to try a variation, using kale is fantastic. The trick is to remove the tough stems, chop the leaves, and then massage them with a tiny bit of the dressing for a minute before adding the rest. This breaks down the fibers and makes the kale incredibly tender.
- Tip: Make Your Own Croutons. It’s easier than you think! Toss day-old bread cubes with a little olive oil, salt, garlic powder, and dried oregano. Bake at 375°F (190°C) for 10-15 minutes until golden and crisp. They are infinitely better than store-bought.
- Tip: Add a Pinch of Worcestershire. For an even deeper umami flavor without more anchovies, a tiny dash (about 1/4 tsp) of Worcestershire sauce in the dressing works wonders.
- Tip: Warm Your Plates. For a truly restaurant-style experience, pop your serving plates in a warm oven for a few minutes before assembling. The slight warmth from the plate against the cool salad and warm chicken is sublime.
FAQs
Can I make the dressing ahead of time?
Absolutely! You can whisk the dressing together (minus the chicken pan drippings) up to two days in advance. Store it in an airtight container in the refrigerator. The olive oil may solidify a bit when cold, so just let it sit at room temperature for 15-20 minutes and give it a good shake or whisk before using. The flavors actually meld and improve over time.
What can I use instead of a raw egg yolk?
This is a very common question. The best substitute is a tablespoon of high-quality, full-fat mayonnaise. It will provide the same creamy, emulsified texture. Another option is to soak a slice of white bread (crusts removed) in the lemon juice for a minute, then mash it into the dressing ingredients. This is a more traditional, egg-free method that still creates a lovely thick texture.
How should I store leftovers?
Honestly, this salad is best eaten immediately. If you must store it, keep the undressed components separate. Store the lettuce, chicken, and croutons in their own airtight containers in the fridge for up to 2 days. The dressing can be kept for up to 3 days. Assemble fresh when you’re ready to eat again.
Can I use a different protein?
Of course! Grilled shrimp or salmon are fantastic in a Caesar salad. For a vegetarian option, crispy roasted chickpeas or slices of grilled halloumi cheese are delicious and provide great texture and protein. The dressing is so versatile it pairs well with almost anything.
My dressing broke and looks oily. Can I fix it?
Don’t worry, this happens to everyone! It’s usually because the oil was added too quickly. The fix is simple. Start with a fresh, clean bowl and a new egg yolk or a teaspoon of Dijon mustard. Very slowly, whisk your broken dressing into this new base. The fresh emulsifier will usually grab hold of the oil and bring it all back together smoothly.
Chicken Caesar Salad
Make the best Chicken Caesar Salad with juicy grilled chicken and a creamy homemade dressing. This easy recipe is perfect for a quick, impressive meal. Get the recipe!
Ingredients
For the Salad:
-
2 large boneless, skinless chicken breasts
-
3 heads romaine lettuce
-
1 cup homemade or high-quality store-bought croutons
-
1/2 cup freshly grated Parmesan cheese (plus more for serving)
For the Dressing:
-
2 cloves garlic (minced)
-
4 anchovy fillets (finely minced)
-
1 large egg yolk
-
2 tbsp fresh lemon juice
-
1 tsp Dijon mustard
-
1/2 cup extra-virgin olive oil
-
Salt and freshly cracked black pepper (to taste)
Instructions
-
First, place your chicken breasts on a cutting board. If they are very thick, you can butterfly them or gently pound them to an even thickness—this is the secret to perfectly cooked chicken. Season both sides generously with salt and pepper. Now, in a small bowl, we'll start the dressing base. Whisk together the minced garlic, minced anchovies, egg yolk, lemon juice, and Dijon mustard. Slowly, and I mean slowly, drizzle in about 1/4 cup of the olive oil while whisking constantly. This slow emulsification is what creates a creamy, cohesive dressing. Take about two tablespoons of this mixture and brush it onto the chicken breasts, coating them well. This is our quick flavor-packing marinade.01
-
Heat your remaining 1/4 cup of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is shimmering hot, carefully add the chicken. You should hear a satisfying sizzle. Cook for about 5-7 minutes on the first side, without moving it, until you get a beautiful golden-brown crust. Flip the chicken and cook for another 5-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch. Remove it from the pan and transfer it to a clean plate to rest for at least 5 minutes. This resting step is non-negotiable—it allows the juices to redistribute throughout the meat, ensuring every bite is succulent.02
-
While the chicken rests, let's finish our dressing. Take the remaining dressing base we started with and, while whisking vigorously, slowly stream in the oil from the chicken pan. This hot oil is a little chef's secret—it slightly cooks the egg yolk and garlic, mellowing their raw edge and adding a wonderful savory flavor from the chicken drippings. Whisk until the dressing is smooth and slightly thickened. Now, chop your romaine. Rinse and thoroughly dry the leaves (a salad spinner is your best friend here), then chop them into bite-sized pieces. Place them in a large salad bowl.03
-
Slice your rested chicken against the grain into thin, attractive strips. Now, to the bowl of romaine, add most of the Parmesan cheese and the croutons. Drizzle about three-quarters of the dressing over the top. Using a pair of large salad tongs or two large spoons, toss the salad gently but thoroughly, making sure every leaf gets a glossy coat of dressing. You'll notice the aroma is just incredible.04
-
Divide the dressed salad between two plates or bowls. Artfully arrange the sliced chicken on top of each portion. Give it one final flourish with a drizzle of the remaining dressing, an extra crack of black pepper, and a generous shower of the remaining Parmesan cheese. The goal is to serve this right away while the lettuce is still crisp and the chicken is still slightly warm. That contrast in temperature is pure magic.05
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