I’ve perfected a Caesar salad with chicken that pairs lean grilled chicken, crisp romaine, and a creamy homemade Caesar dressing made from scratch.

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Every so often I make a salad that feels like dinner and this is one of them. My Grilled Chicken Caesar Salad strips away the usual fuss and lands on bold, clean flavors that still surprise you.

I use boneless skinless chicken breasts and chopped romaine lettuce so every bite stays simple, crunchy and satisfying, nothing wasted. Think of it as a Caesar Salad With Chicken that actually keeps you full without being heavy.

It’s the Chicken Caesar Salad I reach for on weeknights when I want something fast, fresh and a little bit unexpected.

Ingredients

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Chicken breasts: lean protein, low carb, very filling, great for muscle repair.
Extra virgin olive oil: heart healthy fats, adds rich mouthfeel, mild fruity notes.
Romaine lettuce: crisp low calorie offers fiber and vitamin A, keeps salad fresh.
Parmesan: salty umami, add protein and calcium, great for savory depth.
Anchovies: tiny but packed with umami and sodium, boosts savory, bold flavor.
Lemon: bright sour tang, adds acidity that balances richness, lifts flavors.
Garlic: punchy aromatic, small amount add big savory, not sweet.
Croutons: crunchy carbs, add texture and soak up dressing, a guilty pleasure dont judge.

Ingredient Quantities

2 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)

2 tablespoons extra virgin olive oil for the chicken

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried oregano or Italian seasoning

3 cups romaine lettuce, chopped (about 1 large head)

1 cup croutons (homemade or store bought)

1/3 cup freshly grated Parmesan cheese, plus extra for shaving

1 lemon, cut into wedges (optional)

1 large egg yolk or 1 tablespoon mayonnaise if you want a pasteurized swap

2 anchovy fillets, finely chopped or 1 teaspoon anchovy paste

1 to 2 garlic cloves, minced

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice (about 1 lemon)

1/2 teaspoon Worcestershire sauce

1/2 cup extra virgin olive oil for the dressing (or 1/3 cup olive oil plus 2 tablespoons neutral oil)

1/4 cup finely grated Parmesan cheese for the dressing

Salt and freshly ground black pepper to taste

How to Make this

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1. Pat the 2 boneless skinless chicken breasts dry and, if they’re uneven, pound them a bit so thickness is even; rub with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1 teaspoon dried oregano or Italian seasoning, then let sit 10 to 15 minutes while you get everything else ready.

2. Heat a grill or heavy skillet to medium high and cook the chicken about 4 to 6 minutes per side until an instant read thermometer reads 165 F, don’t overcook; transfer to a cutting board and rest 5 minutes so the juices redistribute.

3. Make the Caesar dressing: in a bowl whisk 1 large egg yolk (or 1 tablespoon mayonnaise if you want a pasteurized swap) with 2 anchovy fillets finely chopped or 1 teaspoon anchovy paste, 1 to 2 minced garlic cloves, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1/2 teaspoon Worcestershire sauce; season lightly with salt and freshly ground black pepper.

4. While whisking constantly drizzle in 1/2 cup extra virgin olive oil (or 1/3 cup olive oil plus 2 tablespoons neutral oil) until the dressing emulsifies and thickens, then stir in 1/4 cup finely grated Parmesan cheese; taste and adjust lemon, salt or anchovy if needed.

5. Chop about 3 cups romaine lettuce and put in a large bowl, add 1 cup croutons and 1/3 cup freshly grated Parmesan cheese (reserve a little extra for shaving) so the flakes mix in.

6. Slice the rested chicken thinly against the grain and season the slices with a pinch of salt and pepper.

7. Pour most of the dressing over the romaine, croutons and grated Parmesan and toss gently to coat, save a little dressing for the top in case you want more later.

8. Arrange sliced grilled chicken over the tossed salad, shave or sprinkle extra Parmesan over everything, crack some black pepper and serve with lemon wedges on the side so folks can squeeze a little bright juice over their portion.

9. Quick tips: if you’re worried about raw egg use the mayo option, pounding the breasts makes them cook evenly, and let the chicken rest before slicing so it stays juicy; dont overdress the salad or the croutons will go soggy.

Equipment Needed

1. Large cutting board
2. Meat mallet or heavy rolling pin for flattening the breasts, it helps them cook even
3. Grill or heavy skillet, cast iron works great
4. Tongs or a wide spatula for flipping the chicken
5. Instant read thermometer to check for 165 F
6. Small mixing bowl and a whisk for the dressing
7. Measuring spoons and measuring cups for the oil lemon and seasonings
8. Chef’s knife and a fork for slicing the rested chicken
9. Large salad bowl and serving tongs or two spoons for tossing and plating

FAQ

Q: Can I use mayo instead of a raw egg yolk?
A: Yes, mayo works great and is safer. Use about 1 tablespoon of mayo or a pasteurized egg yolk if you dont want raw egg. The flavor is almost the same and the dressing still emulsifies.

Q: How do I cook the chicken so it stays juicy?
A: Pat the breasts dry, season, then cook over medium high heat with 2 tablespoons olive oil about 6 to 7 minutes per side for average thickness. Cook till internal temperature reads 165 F, then let rest 5 minutes before slicing. Dont overcook it or it gets dry.

Q: Can I make the dressing ahead and how long will it keep?
A: Yes make the dressing a day or two ahead. Stored in an airtight jar it keeps 3 to 4 days in the fridge. If you used raw egg be more cautious and stick to 24 to 48 hours.

Q: How do I keep the romaine and croutons from going soggy?
A: Dry the lettuce very well and chill it. Toss with dressing right before serving and keep croutons separate until the last minute so they stay crunchy.

Q: I dont have anchovies, what can I use instead?
A: Anchovies give the dressing its umami punch but you can use 1 teaspoon Worcestershire sauce plus a pinch of salt, or chopped capers for briny flavor. The dressing wont be identical but still tasty.

Q: What's the best way to reheat leftover chicken for the salad?
A: Reheat gently in a skillet or in the oven at 350 F until warm but not overdone, about 8 to 10 minutes depending on thickness. Slice and add to the salad after reheating. Dont reheat the dressed salad itself.

Chicken Recipes Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (about 4 small thighs = 1 to 1 1/4 lb). Thighs stay juicier and are forgiving, just cook a bit longer then slice or shred.
Anchovy fillets: use 1/2 tsp fish sauce or 1 tsp soy sauce for the same salty umami. Theyre stronger so taste and cut back on added salt.
Egg yolk or mayo: use 1 tbsp plain Greek yogurt (or 1 tbsp pasteurized mayo) if you want to avoid raw egg, it still gives creaminess and helps emulsify the dressing.
Freshly grated Parmesan: swap for Pecorino Romano if you want a sharper, saltier bite, or Grana Padano for a milder, nuttier note, use same amount.

Pro Tips

– Pound the breasts to an even thickness and use an instant read thermometer so you pull them at 165 F, then let them rest 5 to 10 minutes before slicing. if you slice too soon the juices run out and the chicken gets dry.

– For a thick, stable dressing get everything at room temp, whisk mustard and egg or mayo first, then drizzle the oil in very slowly while whisking. if it breaks, start with a fresh yolk or a spoonful of mayo in a clean bowl and slowly whisk the broken dressing into it to rescue it.

– Keep the croutons and most of the dressing separate until the last minute so they stay crunchy. toss just before serving, and reserve a little dressing to spoon over warm chicken so the lettuce doesnt wilt.

– Taste and adjust the salt, lemon and anchovy at the end. anchovy paste lets you control saltiness better than whole fillets, and shaving good Parmesan right before serving gives a nicer texture than pre-grated.

Chicken Recipes

Recipe by Toni Baldesera

0.0 from 0 votes

I’ve perfected a Caesar salad with chicken that pairs lean grilled chicken, crisp romaine, and a creamy homemade Caesar dressing made from scratch.

Servings

servings

Calories

1351

kcal

Equipment: 1. Large cutting board
2. Meat mallet or heavy rolling pin for flattening the breasts, it helps them cook even
3. Grill or heavy skillet, cast iron works great
4. Tongs or a wide spatula for flipping the chicken
5. Instant read thermometer to check for 165 F
6. Small mixing bowl and a whisk for the dressing
7. Measuring spoons and measuring cups for the oil lemon and seasonings
8. Chef’s knife and a fork for slicing the rested chicken
9. Large salad bowl and serving tongs or two spoons for tossing and plating

Ingredients

2 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)
2 tablespoons extra virgin olive oil for the chicken
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
3 cups romaine lettuce, chopped (about 1 large head)
1 cup croutons (homemade or store bought)
1/3 cup freshly grated Parmesan cheese, plus extra for shaving
1 lemon, cut into wedges (optional)
1 large egg yolk or 1 tablespoon mayonnaise if you want a pasteurized swap
2 anchovy fillets, finely chopped or 1 teaspoon anchovy paste
1 to 2 garlic cloves, minced
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon Worcestershire sauce
1/2 cup extra virgin olive oil for the dressing (or 1/3 cup olive oil plus 2 tablespoons neutral oil)
1/4 cup finely grated Parmesan cheese for the dressing
Salt and freshly ground black pepper to taste

Directions

Pat the 2 boneless skinless chicken breasts dry and, if they're uneven, pound them a bit so thickness is even; rub with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1 teaspoon dried oregano or Italian seasoning, then let sit 10 to 15 minutes while you get everything else ready.

Heat a grill or heavy skillet to medium high and cook the chicken about 4 to 6 minutes per side until an instant read thermometer reads 165 F, don't overcook; transfer to a cutting board and rest 5 minutes so the juices redistribute.
Make the Caesar dressing: in a bowl whisk 1 large egg yolk (or 1 tablespoon mayonnaise if you want a pasteurized swap) with 2 anchovy fillets finely chopped or 1 teaspoon anchovy paste, 1 to 2 minced garlic cloves, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1/2 teaspoon Worcestershire sauce; season lightly with salt and freshly ground black pepper.
While whisking constantly drizzle in 1/2 cup extra virgin olive oil (or 1/3 cup olive oil plus 2 tablespoons neutral oil) until the dressing emulsifies and thickens, then stir in 1/4 cup finely grated Parmesan cheese; taste and adjust lemon, salt or anchovy if needed.
Chop about 3 cups romaine lettuce and put in a large bowl, add 1 cup croutons and 1/3 cup freshly grated Parmesan cheese (reserve a little extra for shaving) so the flakes mix in.
Slice the rested chicken thinly against the grain and season the slices with a pinch of salt and pepper.
Pour most of the dressing over the romaine, croutons and grated Parmesan and toss gently to coat, save a little dressing for the top in case you want more later.
Arrange sliced grilled chicken over the tossed salad, shave or sprinkle extra Parmesan over everything, crack some black pepper and serve with lemon wedges on the side so folks can squeeze a little bright juice over their portion.
Quick tips: if you're worried about raw egg use the mayo option, pounding the breasts makes them cook evenly, and let the chicken rest before slicing so it stays juicy; dont overdress the salad or the croutons will go soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.