Chicken Caesar Salad brings it all together with crisp romaine, tender grilled chicken, lightly seasoned homemade croutons, shaved Parmesan, and tangy Caesar Dressing. Better than any restaurant Caesar Salad, this recipe will quickly become one of your favorites.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Bread: Use any day-old baguette, French bread, Italian bread, or Ciabatta bread.
- Chicken: Boneless, skinless chicken breasts pounded to an even thickness
- Italian dressing: I used Zia’s salad dressing, but you can use your favorite brand.
- Mayonnaise: I love Duke’s mayo, but you can use your favorite brand.
- Garlic: This recipe has a little more than a handful of ingredients, so each one counts. Use freshly minced garlic.
- Lemon juice: For the ultimate flavor, use fresh lemon juice.
- Minced capers: A great alternative for those who dislike anchovies. You can substitute a teaspoon of anchovy paste.
- Parmesan cheese: For the ultimate flavor, use freshly grated.
How To Make Chicken Caesar Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Marinate the chicken for about 30 minutes.
- Season and toast the croutons.
- Make the Caesar salad Dressing.
- Grill the chicken over medium heat and let it rest for about 15 minutes.
- Cut the chicken into bite-sized pieces
- Combine the romaine, chicken, and croutons in a large salad bowl.
- Drizzle with dressing and toss to coat. Top with more grated Parmesan cheese.
Tips For Success
- Do not overcrowd the baking sheet with the croutons. The heat needs to circulate around the bread to dry it out and make it crunchy.
- Do not overcook the chicken. Chicken breasts are done when they reach an internal temperature of 165 degrees. An instant-read meat thermometer is relatively inexpensive and a godsend for the grill.
- Tent the grilled chicken loosely with aluminum foil and let it rest. This helps redistribute the juices.
Perfect Pairings
- Pasta: baked ziti, Parmesan pasta, or garlic pasta
- Soup: minestrone, creamy tomato basil soup, or sausage tortellini soup
- Vegetables: roasted cauliflower, roasted vegetable salad, or sautéed asparagus.
More Salads
Chicken Caesar Salad
Chicken Caesar Salad brings it all together with crisp romaine, grilled chicken, seasoned homemade croutons, shaved Parmesan, and tangy Caesar Dressing. Perfect for a light lunch or dinner, or served as a side salad!
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Servings: 6 servings
Calories: 712kcal
Ingredients
Marinated Chicken
- 2 large chicken breasts 16-18 ounces
- 1 cup Italian dressing
Homemade Croutons
- 4 cups day-old bread cut into bite-sized cubes
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Caesar Dressing
- 1 cup mayonnaise
- 2 cloves garlic
- Juice from one lemon about 2 tablespoons
- 1 teaspoon Dijon mustard
- 1 teaspoon minced capers
- 2 teaspoons Worcestershire Sauce
- ½ cup freshly grated Parmesan Cheese
- 1 pinch kosher salt
- freshly ground black pepper to taste
Salad
- 1 large head Romaine lettuce, chopped
- ½ cup grated Parmesan cheese
Instructions
- Using a large Ziploc bag, combine the chicken breasts and Italian dressing. Marinate for 30-35 minutes, flipping halfway through. If marinating for more than 1 hour, refrigerate.
- Preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper.
- Add the bread cubes to a large bowl. Toss with the olive oil and sprinkle with the garlic powder, salt, and black pepper. Spread the croutons in a single layer on the prepared sheet. Bake for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.
- Whisk the mayonnaise, garlic, lemon juice, Dijon mustard, minced capers, Worcestershire sauce, and Parmesan cheese in a large bowl. Season with a pinch of salt and freshly ground black pepper to taste. Store the dressing in a mason jar or airtight container for up to 5 days.
- Preheat the grill to 425-450 degrees. Remove the chicken breasts from the marinade and place on the grill. Grill for 10-12 minutes, flipping halfway through. Chicken is done when the internal temperature reaches 165 degrees. Remove from the grill, cover with aluminum foil, and let rest for 10 minutes.
- Cut the chicken into bite-sized pieces. Toss the romaine lettuce, dressing, croutons, and chicken. For added flavor, top with fresh shaved Parmesan cheese.
Video
Notes
Store leftovers in an airtight container in the refrigerator. However this salad is best served promptly.
Nutrition
Calories: 712kcal | Carbohydrates: 81g | Protein: 39g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 1449mg | Potassium: 689mg | Fiber: 8g | Sugar: 12g | Vitamin A: 627IU | Vitamin C: 4mg | Calcium: 371mg | Iron: 7mg
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Amy
I made this Chicken Caesar Salad, and it turned out so fresh and flavorful. The tender chicken, crisp lettuce, and creamy Caesar dressing were a perfect combination!
Alejandra
One of my favorite salads and the best recipe I found to make it at home! Simple, quick and so delicious.
Mimi
This was so much better than a basic Caesar salad! I especially enjoyed the homemade dressing with the crisp romaine, grilled chicken, Parmesan, and crunchy croutons. It made a light but satisfying meal.
Beth Pierce
So glad that you liked it, Mimi!
Vidhya
I made this Caesar salad for dinner and loved it! The grilled chicken was tender and flavorful, and the homemade dressing really made the salad stand out. The crunchy homemade croutons and shaved Parmesan were the perfect finishing touches.
Beth Pierce
So happy that you liked it, Vidhya~
Heather O'Cain
This Caesar salad sounds awesome. I am going to have to try your dressing recipe!
Beth Pierce
Thanks, Heather! Enjoy!
Catalina
I made this for a quick lunch and it was so satisfying. The crunchy lettuce, tender chicken, and creamy dressing worked perfectly together. I could easily eat this several times a week!
Terri
This is so good. I used your homemade dressing and it was perfect.
Beth Pierce
So glad that you liked it, Terri!
Karen
I can’t get enough eating your salad, was soooooo good….And healthy. Because i don’t often eat greens, the salad was perfect for me, love it.
Beth Pierce
Thanks, Karen! I am so glad that you liked it.
Yvonne
An absolute classic recipe. This is perfect! It is healthy and full of flavour too – I am hoping to make this more often! Thank you!
Beth Pierce
The pleasure is all mine, Yvonne!
Angela
I have never made my own Caesar dressing before. It was so easy!!