My signature chicken Caesar salad recipe is fresh, flavorful, and made from scratch in 30 minutes! I’ve always wanted to create the perfect Caesar salad, and I think I’ve really done it with this combo. Juicy grilled chicken, crisp chopped romaine, a creamy homemade caesar dressing, and crunchy baked croutons all come together fast for a classic salad that never fails to satisfy!
Caesar Salad with Grilled Chicken, Homemade Dressing, and Baked Croutons
There’s something about a classic Caesar salad that always hits the spot, and adding juicy chicken turns it into the perfect lunch! I’ve probably ordered it from every restaurant I’ve eaten at, and I gathered my favorite elements from each one to create my ideal version at home. Making a chicken Caesar salad from scratch is well worth the effort to get incredible flavor and texture–but luckily it doesn’t take that much effort!
I had to go with classic romaine for this salad, and I prefer a nice chopped lettuce for the perfect bite. I made a simple Caesar dressing with mayo, Dijon, anchovies, and just a couple other ingredients. And the crown jewel of this Caesar salad is my favorite grilled chicken right on top. I even make my own cheesy croutons when I have some bread that’s about to go stale.
All of this comes together quickly and easily, and I love how customizable it is. Skip some of the homemade parts if you’re short on time, or try adding blackened chicken to spice things up!
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Make it Even Easier!
If you want to cut back on some of the from-scratch elements, you can still have an incredibly tasty chicken Caesar salad on your hands! A store-bought dressing works great if you have a favorite; a package of croutons from your pantry can be swapped in; and leftover chicken works in a pinch. I often make each part of this salad ahead of time, so I can just assemble it when I get hungry.
Homemade Chicken Caesar Salad Recipe
Equipment
- Grill or Grill Pan (or Skillet)
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 the Salad:
- 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.4 cups cubed French or Italian bread, 3 tablespoons olive oil, ¼ cup shredded parmesan cheese, salt and pepper
- Bake until crisp and golden, about 13-15 minutes. Set aside; or cool and store until ready to use.
Cook the Chicken:
- While the croutons are cooking, drizzle the chicken with olive oil. Then season with Italian seasoning, salt and pepper.2 boneless, skinless chicken breasts, salt and pepper, 1 tablespoon olive oil, 1 teaspoon Italian seasoning
- Place the chicken on a hot grill or grill pan, and cook for 5-7 minutes per side; or until cooked through.
- Remove from the pan and set aside to rest for 5 minutes. Then slice or chop to serve.
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 chopped romaine to the bowl of dressing, and toss to coat.2 hearts Romaine lettuce
- Toss remaining salad components into the bowl. Or portion lettuce into bowls, and top each salad with sliced chicken, croutons, and parmesan.¼ cup shredded Parmesan cheese
Notes
- Cucumbers, cherry tomatoes, and avocado are some of my favorite salad additions, but you can add whatever veggies you have on hand.
- Crispy bacon pieces are also a welcome addition for a little smoky flavor!
- Rinse and fully dry the lettuce to get a nice, crisp texture.
- I prefer to toss the lettuce directly in the dressing and coat before assembling each salad. But you can assemble each salad, and pour/drizzle the dressing on top to finish.
- Give the chicken about 5 minutes to rest before slicing. This will make it extra juicy.
- This classic salad can also be served without chicken.
- Skillet: Cook chicken breasts in a skillet or non-stick pan over medium heat, for about 5-7 minutes per side.
- Oven: Bake chicken breasts in a 350℉ oven for about 30 minutes.
- Air Fryer: Cook chicken breasts in a 380℉ air fryer for about 15-20 minutes, flipping half-way through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Caesar Salad Step by Step
Prep: Gather up the list of ingredients for this homemade chicken Caesar salad recipe. Preheat your oven to 375°F for the croutons. Then 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 at the start will save you time as you work through the recipe.
Make the Croutons: Spread 4 cups of cubed 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. Toss to coat and bake croutons in the 375°F oven for 13-15 minutes, or until golden brown and crispy. I like to shake the baking tray halfway through, but that’s optional. Make the other parts of the salad while these are in the oven.
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. Cook the chicken in a hot grill pan (or skillet) 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 Caesar Dressing: While 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. You can combine the ingredients in a blender, but I find whisking works just as well.
Finish the Salad Components: When the croutons are done baking, remove them from the oven and let them cool slightly. Then slice the cooked chicken into thin strips or bite-sized pieces.
Assemble the Salad: Add 2 chopped romaine lettuce hearts to the bowl of dressing, and toss to coat. I find this to be the easiest way to dress the salad without using up extra dishes. Then serve bowls of Caesar salad topped with sliced chicken, fresh croutons, and more Parmesan!
How to Store
I recommend storing each component of this chicken Caesar salad separately. Making each part ahead of time is a great way to meal prep!
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Serve cold straight from the fridge, or reheat sliced chicken in the microwave or on the stovetop.
- Croutons: Let croutons cool before storing them in an airtight container. Keep at room temperature for 2-3 days, or freeze them for up to 3 months and reheat in the oven.
- Dressing: Store homemade Caesar dressing in a sealed jar or airtight container, in the refrigerator for up to 4 days. Give it a good stir when ready to use again.
If you’re looking for more creative ways to use your leftovers, make a Caesar salad wrap or make a chicken Caesar salad pizza!
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