Name: Chicken Caesar Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 chicken breasts; 1 teaspoon Italian seasoning; salt and pepper (to taste); 1 tablespoon olive oil; 4 cups cubed French or Italian bread; 3 tablespoons olive oil; ¼ cup shredded parmesan cheese; salt and pepper (to taste); 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); 2 Romaine lettuce hearts (cut into bite sized pieces); ¼ cup parmesan cheese

I love a classic chicken Caesar salad, and this one’s made even better by making everything from scratch! Grilled chicken breasts are seasoned to perfection, smothered in a homemade Caesar dressing, and topped with the easiest croutons you’ll ever make. This is seriously the best chicken Caesar salad I’ve ever had, and I can’t believe how simple it is!

up close overhead image of caesar salad with chicken

There’s nothing I love more than quick and easy salad when I’m craving something healthy… but don’t want to spend hours in the kitchen. I make everything from scratch (don’t worry, it’s super easy!) because nothing beats the taste of homemade dressing and croutons! It’s a 30-minute meal perfect for lunch or dinner and can easily be doubled for a crowd.

What’s in This Chicken Caesar Salad Recipe?

Even though everything is made from scratch, this chicken Caesar salad recipe still has under 10 ingredients!

Chicken: I use skinless, boneless chicken breasts for this salad. Chicken thighs will also work well, but you’ll need to adjust the cooking time. Leftover rotisserie chicken is also an option to cut down on prep.
Spices: Italian seasoning, salt, and pepper season the chicken breasts and add a ton of flavor.
Olive Oil: This helps the chicken cook evenly, crisps up the homemade croutons, and is an essential ingredient in the Caesar dressing.
French or Italian Bread: This will be used to make the croutons. You can use any type of bread you have on hand, but I prefer French or Italian bread because they give the perfect crunch.
Parmesan Cheese: I add Parmesan to the croutons and the salad for that classic chicken Caesar salad flavor. You can use freshly grated or store-bought shredded Parmesan.
Lemon Juice: Fresh lemon juice adds some acidity to the dressing and really brings all the flavors together.
Dijon Mustard: Adds a tangy, slightly spicy kick to the dressing.
Garlic: Can’t have Caesar dressing without garlic! Use pre-minced garlic or mince it yourself.
Anchovy Fillets: These add a rich, salty flavor to the dressing. If you’re not a fan of anchovies, you can use capers instead.
Romaine Lettuce Hearts: Chopped romaine lettuce is sturdy enough to hold the dressing and toppings without getting soggy.

Variations To Try

I’ve kept this recipe pretty traditional and decided against adding any extras. But that doesn’t mean I don’t enjoy mixing things up every once in a while! 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!

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.

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.

overhead image of grilled chicken caesar salad on white plate

Notes and Tips

Feel free to use leftover chicken breasts or rotisserie chicken for this salad.
I know anchovies are an acquired taste! 1 tablespoon of capers is a good substitute for the anchovy paste in the dressing.
A grill pan works great for grilling the chicken, but a skillet can also be used.

How to Make Chicken Caesar Salad Step by Step

Make the Croutons: Preheat your oven to 375℉. While the oven preheats, lay 4 cups of cubed French or Italian bread onto a baking tray. Drizzle the bread cubes with 3 tablespoons olive oil, 1/4 cup Parmesan cheese, salt and pepper. Toss to coat and bake for 13-15 minutes or until golden brown and crispy.

Chopped Italian bread, olive oil, Parmesan, and seasonings on a baking sheet.

Season the Chicken: While the croutons cook, season 2 chicken breasts with 1 teaspoon of Italian seasoning, salt, pepper, and 1 tablespoon olive oil.

Two seasoned chicken breasts on a wooden chopping board.

Cook the Chicken: Grill the chicken in a hot grill pan for 5-7 minutes per side until cooked through (165°F internal temperature). Remove from the heat and let the chicken rest.

Two seasoned chicken breasts on a grill pan.

Two grilled chicken breasts on a grill pan.

Make the Dressing: As the chicken cooks combine 1/3 cup extra virgin olive oil, 1/4 cup lemon juice, 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 2 garlic cloves (minced), and 3 anchovy fillets (mashed into a paste) in a large bowl. Mix well until combined.

the ingredients to make homemade caesar dressing in a glass bowl.

Assemble the Salad: Chop 2 romaine lettuce hearts into bite-sized pieces and add them to the bowl with the dressing. Toss to coat the lettuce in the dressing and serve on 4 plates. Slice the cooked chicken and add it to each plate. Top with the croutons and 1/4 cup shredded Parmesan cheese.