Chicken Caesar Salad
Chicken Caesar Salad is one of those recipes that works for just about any occasion—family dinners, lunches with friends, or even a quick solo meal. It’s fresh, filling, and easy to prep ahead if you cook the chicken and make the dressing in advance. I love how everything can be stored separately and tossed together when you're ready to eat. It’s simple, satisfying, and always a crowd-pleaser.
Ingredients
- 3 hearts romaine lettuce about 6–8 cups sliced
- 1 cup croutons
- ¼ cup Parmesan cheese grated
Caesar Salad Dressing:
- 2 cloves garlic minced
- 2 tablespoons anchovy paste
- 1 pinch salt
- 2 egg yolks
- 4 tablespoons lemon juice about 2 lemons
- 1 teaspoon Dijon mustard
- ¼ cup vegetable oil +2 tablespoons if needed
Grilled chicken:
- 1 chicken breast cubed in ½ inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper
- 2 tablespoons olive oil
Instructions
- In a bowl, season the chicken with garlic powder, onion powder, paprika, salt, and pepper.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, Salt and pepper
- Heat a skillet over medium-high heat and add the olive oil.2 tablespoons olive oil
- Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally, until golden brown and fully cooked. Set aside.1 chicken breast
- In a mixing container, combine the minced garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard. Using an immersion blender, pulse a few times to mix.2 cloves garlic, 2 tablespoons anchovy paste, 1 pinch salt, 2 egg yolks, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard
- Slowly drizzle in the vegetable oil while blending until the dressing reaches a creamy consistency. Adjust the amount of oil as needed.¼ cup vegetable oil
- Wash, dry, and thinly slice the romaine lettuce. In a large salad bowl, toss the lettuce with the dressing.3 hearts romaine lettuce
- Top with cooked chicken, croutons, and shredded Parmesan cheese.1 cup croutons, ¼ cup Parmesan cheese
- Finish with freshly cracked black pepper. Serve immediately!
Video
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Notes
- Cut the chicken evenly: Cut the chicken into even-sized pieces so they cook well and soak up the seasoning.
- Don't crowd the pan: Avoid overcrowding the pan—give the chicken space so it browns instead of steams.
- Don't skip anchovy paste: Even if you’re unsure about anchovy paste, don’t skip it—it adds depth to the flavor of the salad without tasting fishy.
- Use room-temperature eggs: Room-temperature egg yolks help the dressing emulsify smoothly while blending.
- Add a squeeze of lemon: Freshly squeezed lemon juice makes all the difference in the dressing’s flavor.
- Dry your romaine thoroughly: Make sure you dry your lettuce before tossing it with the dressing to avoid a soggy salad.
- Add croutons for extra crunch: Use sturdy croutons, or toast your own from leftover bread to add more crispness to your salad.
Nutrition
Calories: 363kcalCarbohydrates: 10gProtein: 20gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 144mgSodium: 543mgPotassium: 378mgFiber: 1gSugar: 1gVitamin A: 2276IUVitamin C: 8mgCalcium: 128mgIron: 2mg
Tried this recipe?Let us know how it was!