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This chicken Caesar salad has perfectly marinated chicken that transforms it into a full meal. With a creamy dressing packed with Dijon, Greek yogurt, Parmesan, and anchovies, plus juicy lemon chicken and homemade croutons, it will quickly become one of your favorites!
Why I Love This Chicken Caesar Salad
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.
Chicken Caesar Salad Ingredients
- 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.
How to Make Chicken Caesar Salad
- 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.
- Cook the chicken. Place the chicken on a grill pan over medium-high heat. Cook for 3 to 4 minutes on each side, then place in a 375°F oven for 15 to 18 minutes or until it reaches an internal temperature of 160°F. Remove and cover with aluminum foil to bring it to its final temperature.
- 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 the juice. Season with salt and black pepper. Grate in the Parmesan cheese. Whisk together.
- 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 croutons.
Pro Tips
- 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 unnecessary. 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.
Frequently Asked Questions
Any bread will work. I prefer crusty artisan bread for the texture it adds to the croutons.
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.
Yes, the anchovies are where the classic flavor comes from for a Caesar salad.
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.
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Chicken Caesar Salad
Ingredients
- 1-2 heads romaine lettuce
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 2 cloves garlic minced
- 2 tsp minced fresh rosemary
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lb chicken breast boneless and skinless
- 1 recipe croutons
For the dressing
- 1 clove garlic roughly chopped
- 5 filets anchovies
- 2 tsp Dijon mustard
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp freshly ground 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 fresh lemon juice, ⅓ cup olive oil, 2 cloves garlic, 2 tsp minced fresh rosemary, 2 tsp kosher salt, 1 tsp freshly ground 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 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 plain Greek yogurt, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, ½ tsp kosher salt, ½ tsp freshly ground 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, 1 recipe croutons
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Made this for my husband’s lunches this week. He is going to love it!
This salad is truly delicious! I did make croutons from sourdough bread and mayonnaise for the dressing. It’s time consuming, but totally worth it. I only used one head of lettuce so I only used about half the dressing. It was just right for two. Thank you for such a delicious recipe.
This is by far the best Ceasar dressing I’ve ever had, and has become our go to salad as of late. I’ve also made the croutons and will never purchase store bought again. Kaleb is a very talented cook, and I’ve used several of his recipes in the past and have never been disappointed.
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!
This. Is. Delish. Made it tonight with my own sourdough croutons, my own yogurt, and just the way you had it listed. Seriously so good!! Thank you!
I’m making this right now and can’t wait to sit down and chow down on this spectacular looking recipe!
I just wanted to tell you how much I truly enjoy your all of wonderful presentations, clever ideas and most of all, your lovely personality, it is such a pleasure and joy to watch your content!
All the very, very best…xo