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Classic Chicken Caesar Salad

Chicken Caesar Salad

iamwinfred
This homemade Chicken Caesar Salad brings restaurant-quality results right to your kitchen in under 30 minutes. Featuring crispy romaine, juicy grilled chicken, a rich and garlicky from-scratch Caesar dressing, and crunchy homemade croutons, every component is made with fresh ingredients you can feel good about. Once you taste the difference of homemade dressing, you'll never reach for the bottled stuff again.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • Grill pan or outdoor grill
  • Food processor or blender For making the Caesar dressing
  • Large mixing bowl
  • Chef's knife Sharp
  • Cutting board
  • Meat thermometer
  • Whisk
  • Baking sheet For croutons; line with parchment paper
  • Tongs
  • Measuring cups and spoons
  • Salad serving bowl
  • Salad spinner (optional) For drying romaine leaves
  • Meat mallet (optional) For pounding thick chicken breasts to even thickness

Ingredients
  

For the Chicken

  • 1.5 lbs boneless skinless chicken breasts about 680g
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

For the Caesar Dressing

  • 3 garlic cloves minced
  • 4 anchovy fillets finely chopped
  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 3/4 cup extra virgin olive oil about 180ml; add slowly for emulsification
  • 1/2 cup Parmesan cheese about 50g, freshly grated
  • 1 tsp Worcestershire sauce
  • salt and black pepper to taste

For the Salad

  • 2 large heads romaine lettuce washed and chopped
  • 1 cup Parmesan cheese about 100g, freshly grated
  • 2 cups homemade croutons see crouton ingredients below

For the Croutons

  • 4 cups day-old bread cut into 3/4-inch cubes; slightly stale works best
  • 1/4 cup olive oil about 60ml
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Let chicken breasts sit at room temperature for 15 minutes, then pat dry with paper towels. Drizzle with olive oil and rub evenly with the combined garlic powder, salt, pepper, and paprika on both sides.
  • Preheat grill or grill pan over medium-high heat, lightly oil the surface, then cook chicken for 6–7 minutes per side until it reaches an internal temperature of 165°F. Rest for 5–10 minutes, then slice against the grain into 1/2-inch strips.
  • Preheat oven to 375°F and toss bread cubes with olive oil, minced garlic, salt, and pepper, then spread in a single layer on a parchment-lined baking sheet. Bake for 10–12 minutes, stirring once halfway, until golden and crispy; cool completely.
  • Pulse garlic and anchovies in a food processor until a paste forms, then add egg yolks, lemon juice, and Dijon mustard and blend until smooth. With the processor running, slowly drizzle in olive oil over 2–3 minutes, then add Parmesan and Worcestershire sauce, blend, and season to taste.
  • Rinse romaine leaves thoroughly under cold water, spin or pat completely dry, then tear or chop into 2–3 inch pieces and place in a large salad bowl.
  • Toss romaine with half the dressing and half the Parmesan until well coated, adding more dressing as needed, then fold in croutons. Top with sliced chicken, remaining Parmesan, and freshly cracked black pepper; serve immediately.

Notes

  • Don't skip the anchovies — they dissolve into the dressing and provide essential umami depth without any fishiness.
  • Make the dressing 1–2 hours ahead; it tastes even better after the flavors have melded in the fridge.
  • Use freshly grated Parmesan — pre-grated cheese contains anti-caking agents that prevent it from blending smoothly into the dressing.
  • If concerned about raw eggs, use pasteurized eggs or substitute 1/4 cup mayonnaise for the egg yolks.
  • Ensure lettuce is completely dry before dressing — excess water dilutes the dressing and makes the salad soggy.
  • Only dress the portion you plan to eat immediately; store all other components separately to keep everything fresh.
  • Store dressing in a sealed jar in the refrigerator for up to 3–4 days; do not freeze as the emulsion will break.
  • Cooked chicken keeps in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Croutons stay crispy at room temperature in a sealed container for up to 3 days.
  • To revive wilted romaine, soak leaves in ice water for 15 minutes before using.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 18gProtein: 35gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 165mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 2gVitamin A: 140IUVitamin C: 25mgCalcium: 20mgIron: 15mg
Keyword caesar salad from scratch, chicken caesar salad, easy lunch recipe, grilled chicken salad, homemade caesar dressing
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