Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other salad recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Chicken Caesar Salad Recipe

Adding a beautifully marinaded chicken to a Caesar salad transforms it from a side dish into a main dish. A creamy dressing made from Dijon mustard, Greek yogurt, Parmesan cheese, and anchovies adds unparalleled flavor to crisp romaine lettuce. Juicy lemon chicken sits on top, paired with a quick homemade crouton. Individually crafting each element is worth it. The result is a flavorful salad hearty enough for any meal.

Why I love this recipe.

My first taste of Caesar salad was when I was young. I was never afraid to try something new, and this salad sounded exotic to a kid from a farm in Iowa. The first taste was perfect. A richly flavored dressing that I couldn’t place the flavor but knew I loved them.

Fast forward to tasting the bottled Caesar dressing in the grocery store, realizing it did not live up to the memory I had. The difference is a good Caesar needs to be made at home to develop the layers of flavor and can be easy. Most people don’t want to use anchovies but want that flavor. They are needed and add the underlying umami that makes a Caesar perfect. Once mashed and mixed in, they disappear. I use mayonnaise instead of egg yolk to create a perfect emulsion and lend the best flavor. Grilled chicken makes a casual salad into a meal, giving you the best lunch. Make this once, and you will never want it any other way.

Large bowl filled with chicken Caesar salad with large pieces of romaine lettuce sprinkled with homemade croutons on top.

Everything you’ll need to make this recipe.

  • Chicken breasts are lean and provide a great source of protein.
  • Romaine lettuce is the classic choice with Caesar salad for the crisp, crunchy texture.
  • Fresh rosemary adds an herbal note to the chicken without overpowering other flavors.
  • Anchovies are essential for classic Caesar salad flavor. They come packed in oil and melt into the dressing.
White marble surface filled with all ingredients needed for chicken Caesar salad including lettuce, bread, mayonnaise, spices, and more.

Here’s how to make this recipe.

  1. Marinate the chicken. In a small bowl, squeeze in the lemon. Add the olive oil. Press in the garlic. Mince rosemary and add it to the bowl. Season with the kosher salt and black pepper. Whisk together. Add in the chicken. Cover and place in the fridge for at least 30 minutes, and ideally for two hours.
  1. Make the croutons. Cut the bread into small bite-sized cubes. Place in a bowl and drizzle melted butter and olive oil overtop. Add in the onion powder, garlic powder, kosher salt, and black pepper. Spread evenly on a parchment-lined baking sheet and bake in a ____F oven for ____ minutes, until toasted.
  1. Cook the chicken. Place the chicken on a grill pan over ____ heat. Cook for ____ minutes on each side, then place in a ____F oven for ____ minutes, or until it reaches an internal temperature of _____F . Remove and cover with aluminum foil to bring it to its final temperature.
  1. Create the dressing. Chop up the garlic. Add to a salad bowl along with the anchovies. Crush until a thick paste develops. Add in the Dijon, mayonnaise, Greek yogurt, and Worcestershire sauce. Add some zest from a lemon and squeeze in ___ of it. Season with salt and black pepper. Grate in the Parmesan cheese. Whisk together.
  1. Assemble the salad. Add in the pieces of romaine lettuce. Toss in the dressing. Slice the chicken. Add on top or to the side. Garnish with peeled pieces of Parmesan cheese and the croutons.

These pro tips will make this recipe a success.

  • The longer the chicken marinates, the better. If possible, allow plenty of time for the chicken to sit and soak up the marinade. Two hours usually works best.
  • Grilling the chicken can give it a better look, but it is not necessary. Cook the chicken in whatever way works best for you. Regardless of the cooking method, remove it from the heat when it is 5°F away from its final temperature and cover with foil. It will finish cooking without becoming dry. Ensure it eventually reaches an internal temperature of 165°F before consuming, though.
  • Making the dressing in the salad bowl makes it easier to incorporate into the salad. This dressing is thick and can be difficult to drizzle over the top.
Brown stoneware bowl filled with baked crispy homemade croutons all on white marble surface.

Frequently asked questions about this recipe.

What type of bread works best for the croutons?

Any bread will work. I prefer crusty artisan bread for the texture it adds to the croutons.

What’s the difference between cooking the chicken on the grill versus in the oven?

Cooking on an outdoor grill always adds a better char-broiled flavor. However, the marinade does a lot of work adding flavor, so the oven is still a great option for this recipe.

Do anchovies need to be used?

Yes, the anchovies are where the classic flavor comes from for a Caesar salad.

Can this be made for leftovers?

This salad is best fresh and does not store well. Part of the dressing can be reserved and used later to create smaller salads if one portion is too much.

Slices of grilled chicken resting against lettuce and croutons nestled in pieces of lettuce with Caesar dressing on top.

Watch how to make this recipe.

More salad recipes to make

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White bowl filled with chicken Caesar salad with homemade croutons and Parmesan cheese sprinkled on top.

Chicken Caesar Salad

5 from 1 vote
Adding a beautifully marinaded chicken to a Caesar salad transforms it from a side dish into a main dish. A creamy dressing made from Dijon mustard, Greek yogurt, Parmesan cheese, and anchovies adds unparalleled flavor to crisp romaine lettuce. Juicy lemon chicken sits on top, paired with a quick homemade crouton. Individually crafting each element is worth it. The result is a flavorful salad hearty enough for any meal.
Prep Time 25 minutes
Cook Time 18 minutes
Marinating Time 30 minutes
Total Time 1 hour 13 minutes
Servings 6 servings

Ingredients

  • 1-2 heads romaine lettuce
  • ¼ cup lemon juice
  • cup olive oil
  • 2 cloves garlic minced
  • 2 tsp minced fresh rosemary
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 lb chicken breast boneless and skinless

For the croutons

  • 4 cups cubed bread sliced into ½-inch cubes
  • 2 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp black pepper

For the dressing

  • 1 clove garlic roughly chopped
  • 5 filets anchovies
  • 2 tsp Dijon mustard
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup grated Parmesan cheese

Instructions
 

For the chicken

  • In a medium bowl, combine the lemon juice, olive oil, garlic, rosemary, salt, and black pepper. Whisk and add the chicken. Turn and submerge the chicken. Cover and place in the refrigerator to marinate at least 30 minutes or up to 2 hours.
    ¼ cup lemon juice, ⅓ cup olive oil, 2 cloves garlic, 2 tsp minced fresh rosemary, 2 tsp kosher salt, 1 tsp black pepper, 1 lb chicken breast
  • Preheat the oven to 375°F. Heat an oven-safe skillet or grill pan over medium-high. Once hot, add the chicken breasts. Sear on each side until browned, 3-4 minutes per side. When they are browned, place them in the preheated oven and roast until the chicken registers 160°F, 15-18 minutes. Remove from the oven and cover. Set aside, allowing the internal temperature to rise to 165°F.

For the croutons

  • Preheat the oven to 375°F.
  • In a large bowl, combine the cubed bread, melted butter, olive oil, onion powder, garlic powder, salt, and black pepper. Toss to coat the bread evenly.
    4 cups cubed bread, 2 tbsp unsalted butter, 2 tbsp olive oil, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp kosher salt, ½ tsp black pepper
  • Spread on a baking sheet and toast in the preheated oven until the croutons are lightly browned and dry, 12-18 minutes. Remove and set aside to cool.

For the salad

  • In a large salad bowl or small separate bowl, combine the garlic and anchovies and pound together to form a thick paste. Alternatively, they can be minced finely. Add the Dijon mustard, mayonnaise, Greek yogurt, Worcestershire sauce, lemon juice, salt, black pepper, and Parmesan cheese. Whisk until combined and smooth.
    1 clove garlic, 5 filets anchovies, 2 tsp Dijon mustard, ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tsp Worcestershire sauce, 2 tbsp lemon juice, ½ tsp kosher salt, ½ tsp black pepper, 1 cup grated Parmesan cheese
  • Add the leaves of romaine and toss with the dressing. Slice the chicken and add it to the salad along with the croutons. Serve immediately.
    1-2 heads romaine lettuce

Notes

The longer the chicken marinates, the better. If possible, allow plenty of time for the chicken to sit and soak up the marinade. Two hours usually works best.
Grilling the chicken can give it a better look, but it is not necessary. Cook the chicken in whatever way works best for you. Regardless of cooking method, remove it from the heat when it is 5°F away from its final temperature and cover with foil. It will finish cooking without becoming dry. Ensure it eventually reaches an internal temperature of 165°F before consuming, though.
Making the dressing in the salad bowl makes it easier to incorporate into the salad. This dressing is thick and can be difficult to drizzle over the top.

Nutrition

Serving: 1serving
Course Salad
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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1 Comments

  1. Thank you Kaleb for making it look so easy! Even being intimidated by the anchovies, we took your word for it and it’s undeniable! Even made it on a week night!