When I want something fresh, flavorful, and satisfying, this homemade chicken Caesar salad is my go-to! I’ve tested dozens of Caesar salad recipes over the years, but this one stands out as my all-time favorite thanks to the juicy grilled chicken, creamy from-scratch dressing, and crisp, golden croutons. It sounds complicated, but I can easily assemble this salad in under 30 minutes. It makes a great quick lunch or light weeknight dinner.
Caesar Salad with Grilled Chicken
There’s nothing I love more than a quick and easy salad when I’m craving something healthy but don’t want to spend hours in the kitchen. For this Caesar salad with chicken, I make everything from scratch (don’t worry, it’s super easy!) because nothing beats the taste of homemade dressing and croutons!
I love the taste of grilled chicken breast on top of my Caesar salad because it’s a fresh, healthy, and perfectly-seasoned addition. It’s a 30-minute meal perfect for lunch or dinner, and it can easily be doubled for a crowd.
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Using Rotisserie Chicken
While I love the simply seasoned grilled chicken on top of this salad, when I’m short on time, I often turn to store-bought rotisserie chicken instead. To get that same great flavor, I shred up the chicken and toss it with a drizzle of olive oil and a sprinkle of Italian seasoning.
Chicken Caesar Salad Recipe
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (*)
- 1 teaspoon Italian seasoning
- salt and pepper (to taste)
- 1 tablespoon olive oil
For the Croutons:
- 4 cups cubed French or Italian bread (**)
- 3 tablespoons olive oil
- ¼ cup shredded parmesan cheese
- salt and pepper (to taste)
For the Caesar Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 garlic cloves (minced)
- 3 anchovy fillets (chopped and mashed into a paste)
For Assembly:
- 2 hearts Romaine lettuce (cut into bite sized pieces)
- ¼ cup shredded Parmesan cheese
Instructions
Make the Croutons:
- Preheat the oven to 375℉. Spread the bread out on a sheet tray. Drizzle with olive oil, sprinkle with parmesan, salt and pepper. Toss to combine, then bake until crisp and golden, about 13-15 minutes. Set aside or store until ready to use.4 cups cubed French or Italian bread, 3 tablespoons olive oil, ¼ cup shredded parmesan cheese, salt and pepper
Cook the Chicken:
- While the croutons are cooking, season the chicken with Italian seasoning, salt and pepper. Drizzle with olive oil. Place the chicken on a hot grill pan and cook on both sides until cooked through, about 5-7 minutes per side. Remove from the pan and set aside to rest.2 boneless, skinless chicken breasts, salt and pepper, 1 tablespoon olive oil, 1 teaspoon Italian seasoning
Make the Dressing:
- While the chicken is cooking, whisk together all the dressing ingredients in a large bowl.⅓ cup extra virgin olive oil, ¼ cup lemon juice, ¼ cup mayonnaise, 2 teaspoons Dijon mustard, 2 garlic cloves, 3 anchovy fillets
Assemble the Caesar Salad:
- Add the romaine to the bowl with the dressing and toss to coat. Divide between four plates. Slice the chicken and top each salad evenly. Top with croutons and parmesan. Enjoy!2 hearts Romaine lettuce, ¼ cup shredded Parmesan cheese
Notes
- If you aren’t a fan of anchovies, substitute 1 tablespoon chopped capers. They will add a nice salty bite!
- Cucumbers, cherry tomatoes, and avocado are some of my favorite additions, but you can add whatever veggies you have on hand.
- Crispy bacon pieces are also a welcome addition for a little smoky flavor!
- If you don’t have a grill pan, you can also cook the chicken in a skillet.
- This Caesar salad can be topped with any kind of chicken you like. Use pan-seared chicken, Crockpot chicken, poached chicken, or crispy chicken tenders.
- To make this salad super easy, use a store-bought dressing and croutons, and top it with leftover chicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Caesar Salad Chicken Seasoning
To keep things simple but flavorful, I season the chicken for this Caesar salad with just olive oil, salt, pepper, and Italian seasoning. This blend adds the perfect balance of savory, herby flavor without overpowering the creamy Caesar dressing. The olive oil helps the chicken stay juicy as it cooks, while the Italian seasoning adds subtle depth that pairs beautifully with the tangy Parmesan and garlic in the salad. It’s a quick, no-fuss way to make sure every bite of chicken stands out in the finished dish.
How to Make Chicken Caesar Salad Step by Step
Prep: Gather up the list of ingredients for this homemade chicken Caesar salad. Preheat your oven to 375°F. While the oven preheats, cube the bread, shred the cheese, juice the lemon, mince the garlic, mash the anchovies into a paste, and chop the Romaine lettuce. Doing this prep work ahead of time will save you time as you work through the recipe.
Make the Croutons: Lay 4 cups of cubed French or Italian bread onto a baking tray. Drizzle the bread cubes with 3 tablespoons olive oil, ¼ cup of shredded Parmesan cheese, and salt and pepper to taste (I used 2 pinches of each). Toss to coat and bake in the preheated oven for 13-15 minutes, or until golden brown and crispy. I like to shake the baking tray halfway through, but that’s optional.
Cook the Chicken: While the croutons cook, season 2 boneless, skinless chicken breasts with 1 teaspoon of Italian seasoning, salt and pepper to taste, and 1 tablespoon of olive oil. Grill the chicken in a hot grill pan for 5-7 minutes per side, or until cooked through to an internal temperature of 165°F. Remove from the heat and let the chicken rest to seal in the juices while you assemble the salad.
Make the Dressing: As the chicken cooks, combine ⅓ cup of extra virgin olive oil, ¼ cup of lemon juice, ¼ cup of mayonnaise, 2 teaspoons of Dijon mustard, 2 minced cloves of garlic, and 3 anchovy fillets (mashed into a paste) in a large bowl. Mix well until combined.
Assemble the Salad: Add 2 chopped romaine lettuce hearts to the large bowl with the dressing. Toss to coat the lettuce in the dressing and divide between 4 plates or bowls. Slice the grilled chicken, and add half of a breast to each plate of Caesar salad. Top with the croutons and ¼ cup shredded Parmesan cheese. Alternatively, you can add everything to one large salad bowl, mix, and serve as desired.
How to Store
I usually batch-cook each component (dressing, croutons, and chicken) and then assemble the salad as needed. Here’s how to properly store each part:
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days. Wrap it in foil and reheat in the oven if you want to serve it warm.
- Croutons: Cool croutons completely before storing them in an airtight container at room temperature for 2-3 days.
- Dressing: Homemade Caesar dressing will keep for 4 days in the fridge in an airtight container.
I’ve also used leftovers to make this chicken Caesar salad pizza, and it’s so yummy!
How to Freeze
I freeze my chicken breasts in individually wrapped portions so I can easily defrost one or two at a time. They’re good for up to 3 months in the freezer. To freeze the croutons, store them in an airtight container or freezer bag for up to 3 months. Let them come to room temperature before using. I usually pop them in the oven for a few minutes to crisp them back up.
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