Crunchy seasoned croutons, creamy homemade dressing, and grilled strips of chicken make this Chicken Caesar Salad an easy dinner that tastes like something straight from a restaurant. Each part is made from scratch, but the salad still comes together in less than 35 minutes.
I’m a big fan of a fresh, filling salad for lunch or a light dinner. As much as I love a good Olive Garden salad, chicken caesar salad has always been my go-to. I shared my chicken caesar pasta salad recipe a while ago, which is still a favorite for summer gatherings, and figured it was time to share my recipe for the classic salad.
This chicken caesar salad recipe took some trial and error to get the caesar dressing just right, but now it easily rivals anything I can order at a restaurant. Bottled caesar dressing never tasted right to me, and croutons are so easy to make at home that I decided to make this salad completely from scratch. I use a grill pan to cook the chicken so I can enjoy this year-round. My favorite part is that it’s ready in less than 30 minutes and while it should be served immediately after assembling, the dressing and croutons can be prepared in advance. I love to make them on the weekend and enjoy this salad for lunch throughout the week.
Why This Is The BEST Chicken Caesar Salad Recipe
- Made from scratch. Every part of this recipe, from the croutons to the dressing, is homemade. But despite that, it’s still quick and easy to make. The croutons are a great way to use leftover bread and the dressing is ready in just a few seconds.
- No anchovies or eggs. Traditional caesar dressing is made with anchovies and egg yolk but I skipped those ingredients here. Lots of people don’t like anchovies or working with raw egg, so I wanted to keep this recipe accessible for everyone without skimping out on flavor.
- Easy dinner or side. The grilled chicken makes this salad perfect for a light lunch or dinner, no sides needed. We also love to enjoy smaller portions as a starter or side to soups, pasta, and other dinners.
Key Ingredients
Here’s an overview of all the ingredients needed to make every component of this caesar salad recipe, from the croutons and chicken to the dressing and salad. Be sure to scroll down to the recipe card below for the exact measurements.
Croutons:
- Italian bread – Sourdough and French bread also work great for croutons. The key is a thick, crusty bread.
- Olive oil – Helps the seasonings stick.
- Spices – Garlic powder, Italian seasoning, salt, and black pepper.
Chicken:
- Chicken cutlets – I used cutlets instead of chicken breast because they’re already sliced thinly. Chicken thighs or breasts can be used but the cook time will need to be adjusted.
- Olive oil – To brush the grill pan.
- Spices – The chicken is seasoned with paprika, garlic powder, salt, and black pepper. Simple but tasty.
Caesar Dressing:
- Mayonnaise – The base of the creamy dressing.
- Parmesan cheese – Freshly grated parmesan is key here. Do not use the prepackaged cheese, especially the kind in the green container.
- Dijon mustard – Adds tangy, earthy undertones to add more flavor to the dressing.
- Lemon juice – Adds a bit of acidity to break up the richness of the mayo and lighten the dressing.
- Worcestershire sauce – A splash of Worcestershire sauce adds salty umami flavor to the dressing.
- Spices & aromatics – Minced garlic, salt, and black pepper.
Salad:
- Romaine lettuce – Fresh, crunchy romaine lettuce is the base of classic caesar dressing. Be sure to wash and dry it before assembling the salad.
- Parmesan cheese – I use both grated and shaved Parmesan when assembling the salad. This is a great place to splurge on the good cheese, it really makes a difference!
How To Make Chicken Caesar Salad with Homemade Croutons
Making homemade chicken caesar salad is so easy, even when you make the croutons and dressing from scratch. The printable instructions can be found in the recipe card below.
- Bake the croutons. Preheat the oven to 375F. Toss the cubed bread with the olive oil and seasonings. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, tossing halfway through, until golden and crispy.
- Season the chicken. Heat the grill pan to medium-high and brush with olive oil. Season the chicken with the spices.
- Grill. Grill the chicken for 3-4 minutes per side. The internal temperature should reach 165F. Let rest for 5 minutes before slicing.
- Make the dressing. Whisk together the dressing ingredients, adding salt and pepper to taste. Whisk in 1-2 Tablespoons of water to thin it out if needed.
- Toss the lettuce. Add the chopped lettuce to a very large salad bowl with a few Tablespoons of caesar dressing. Toss to coat. Sprinkle with the grated Parmesan and toss again.
- Assemble. Divide the lettuce onto salad plates. Top with slices of grilled chicken, croutons, and shaved Parmesan.
- Enjoy. Drizzle with more caesar dressing and serve immediately.
Recipe Tips & Variations
Prefer your salad with anchovies? Or want to add more veggies? Here are some ideas for customizing this chicken caesar salad, plus a few general tips.
- Add more veggies. Add cherry tomatoes, sliced cucumbers, or avocado for extra flavor and texture.
- Stir in some anchovies. Add a teaspoon of anchovy paste or a few mashed anchovies to the dressing for a more traditional caesar flavor.
- Thin the dressing. If, after you’ve whisked all the dressing ingredients together, it’s a bit thicker than you’d like you can thin it by whisking in 1-2 Tablespoons of water.
- Grate the Parmesan. I mentioned it above but it bears repeating here – grate and shave the Parmesan directly from the block. Prepackaged Parmesan will not have the same flavor and it’s one of the star ingredients here so it really does make a difference.
- Swap (or skip) the protein. The chicken can easily be swapped for shrimp to turn this into a shrimp caesar salad or omitted entirely for a lighter side salad.
What To Serve With Caesar Salad
This chicken caesar salad is filling enough to be served as an entree, thanks to the juicy strips of chicken. I’ll often eat this as lunch itself or turn it into a soup & salad combo with a bowl of whatever soup we have in the fridge. Some of my favorites to pair it with are vegetable soup and creamy chicken noodle soup.
Smaller portions of this salad make a great starter or side to other entrees, too. We love it as a side for pasta dishes, like pasta carbonara and marry me chicken pasta, as well as dishes like chicken parmesan and air fryer steak.
Proper Storage
Once assembled, chicken caesar salad should be served immediately to keep the croutons crispy and the lettuce fresh. However, the various components can be prepared and stored in the fridge until assembly.
- Croutons: Homemade croutons can be stored in an airtight container at room temperature for up to 3 days.
- Chicken: The grilled chicken can be stored in an airtight container in the fridge for up to 3 days.
- Caesar dressing: Keep the dressing in an airtight container in the fridge for up to 5 days.
Chicken Caesar Salad
Ingredients
For the Croutons:
- 4-5 slices French bread cut into cubes
- 2 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chicken:
- 2-3 chicken cutlets
- 1 Tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Caesar Dressing:
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese grated
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1-2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2-3 heads romaine lettuce chopped
- 1/2 cup Parmesan cheese grated
- 1/4 cup Parmesan cheese shaved
Instructions
For the croutons:
- Preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them on a baking sheet in a single layer and bake for 10-12 minutes, tossing halfway through, until golden and crispy. Set aside to cool.
For the grilled chicken:
- Heat a grill pan over medium-high heat and brush it lightly with olive oil. Season the chicken cutlets with salt, pepper, paprika, and garlic powder.
- Grill the chicken for 3-4 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing into thin strips.
For the dressing:
- In a small bowl, whisk together mayonnaise, grated Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic. Add salt and pepper to taste. If the dressing is too thick, whisk in 1-2 tablespoons of water until it reaches your desired consistency.
Assemble:
- Place the chopped romaine lettuce in a large salad bowl. Add a few tablespoons of the Caesar dressing and toss to coat evenly.
- Sprinkle the grated Parmesan cheese over the lettuce and toss again.
- Divide the lettuce on four salad plates, top with the grilled chicken, croutons, and shaved parmesan cheese.
- Drizzle with additional Caesar dressing, if desired, and serve immediately. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.