Homemade Chicken Caesar Salad Recipe

4.84 from 6 votes

Homemade Chicken Caesar Salad Recipe

My signature chicken Caesar salad comes together in just 30 minutes with juicy grilled chicken, creamy homemade dressing, and crispy baked croutons!

Prep Time15

Cook Time15

Total Time30

Course: lunch, Salad

Cuisine: American

Servings: people

Calories: 642kcal

Author: Becky Hardin

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

Video

Notes

*I prefer this recipe with boneless chicken breasts, but thighs can be used instead. You can also use leftover chicken or a rotisserie chicken to cut down on prep time.

**You can use any type of bread you have on hand, but I prefer French or Italian bread because they give the perfect crunch. Day-old or stale bread works best for croutons!

***If you're not a fan of anchovies, substitute 1 tablespoon chopped capers for a briny bite.

****Instead of chopped Romaine, you can use Romaine hearts, iceberg, kale, or your preferred lettuce.

For convenience, feel free to swap in a bottled dressing and pre-made croutons.

Becky's Top Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store cooked chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store Caesar dressing in an airtight container in the refrigerator for 4 days. Store croutons in an airtight container for 2-3 days.

Nutrition