Easy Chicken Caesar Salad Recipe | Restaurant-Quality at Home
Chicken Caesar salad is one of the most beloved restaurant dishes that you can easily recreate at home - and make it even better! This iconic salad combines crisp romaine lettuce, tender grilled chicken, crunchy homemade croutons, savory Parmesan cheese, and that irresistible creamy, garlicky Caesar dressing. It's a complete meal that's both satisfying and refreshing.
What makes chicken Caesar salad so universally loved? It's the perfect balance of textures and flavors - crispy lettuce, juicy chicken, crunchy croutons, and that rich, tangy dressing with just the right amount of garlic and anchovy depth. It's substantial enough to be a full meal yet feels lighter than a heavy sandwich or pasta dish. Plus, it's endlessly customizable to your taste preferences.
The best part about making Caesar salad at home? You control the ingredients and can make it healthier than restaurant versions while actually improving the flavor. Homemade Caesar dressing tastes infinitely better than bottled versions, and freshly grilled chicken beats pre-cooked alternatives every time. Whether you're meal prepping for the week, hosting a dinner party, or just craving a restaurant-quality lunch, this recipe delivers.
This foolproof recipe includes everything you need: a simple homemade Caesar dressing (no raw eggs if you prefer!), perfectly seasoned grilled chicken, crispy homemade croutons, and assembly tips for the ultimate Caesar salad. Let's learn how to make the best chicken Caesar salad you've ever tasted!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Difficulty: Easy
Cuisine: Italian-American
Diet: Can be made keto-friendly
Meal Prep Friendly: Yes
Gluten-Free Option: Yes (skip croutons or use GF bread)
Ingredients
For the Caesar Dressing (makes about 1 cup):
1/2 cup mayonnaise (use quality mayo for best flavor)
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon Dijon mustard
2 garlic cloves, minced (or 1 teaspoon garlic powder)
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste (or 2 anchovy fillets, minced)
1/4 teaspoon black pepper
2-3 tablespoons water (to thin, as needed)
Salt to taste
For the Grilled Chicken:
1 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Croutons:
4 cups cubed bread (French bread or sourdough, cut into 3/4-inch cubes)
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
For the Salad:
2 large heads romaine lettuce (about 10-12 cups chopped)
1 cup shaved or grated Parmesan cheese
Lemon wedges for serving (optional)
Extra black pepper for garnish
How to Make Chicken Caesar Salad
Instructions:
Step 1: Make the Caesar Dressing (Can be done ahead)
Combine all dressing ingredients: In a medium bowl, whisk together the mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy paste. Whisk vigorously until smooth and well combined.
Season and adjust consistency: Add black pepper and a pinch of salt if needed (the Parmesan and anchovies are already salty, so taste first). The dressing will be thick at this point. Add 2-3 tablespoons of water, one tablespoon at a time, whisking after each addition until you reach a pourable but still creamy consistency. It should coat the back of a spoon.
Taste and adjust: This is crucial! Taste the dressing and adjust seasonings. Need more tang? Add more lemon juice. More garlic? Add another clove. More savory depth? Add more anchovy paste. The dressing should be bold, garlicky, tangy, and slightly salty.
Refrigerate: Cover and refrigerate for at least 15 minutes to let flavors meld. The dressing keeps for up to 5 days in the refrigerator and actually tastes better the next day! Pro tip: Make this the night before for even better flavor.
Step 2: Prepare the Croutons
Preheat your oven: Set oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
Cut the bread: Cut French bread or sourdough into 3/4-inch cubes. Day-old or slightly stale bread works best because it crisps up beautifully. You should have about 4 cups of cubes.
Season the bread: Place bread cubes in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with garlic powder, salt, and Parmesan cheese. Toss again until all cubes are well coated.
Bake until golden: Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Don't overcrowd - use two sheets if needed. Bake for 12-15 minutes, stirring halfway through, until golden brown and crispy. They'll continue to crisp as they cool.
Cool completely: Remove from oven and let cool on the baking sheet. They'll get crunchier as they cool. Store in an airtight container at room temperature for up to 3 days.
Step 3: Cook the Chicken
Pound the chicken (important!): Place chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or heavy skillet, pound them to an even 3/4-inch thickness. This ensures even cooking and prevents dry, overcooked edges with raw centers.
Season generously: In a small bowl, mix together garlic powder, Italian seasoning, paprika, salt, and black pepper. Brush both sides of the chicken breasts with olive oil, then season generously with the spice mixture on both sides. Let sit for 5-10 minutes at room temperature.
Preheat your grill or pan: Heat a grill pan or outdoor grill to medium-high heat (about 400°F). If using a regular skillet, heat 1 tablespoon of oil over medium-high heat until shimmering.
Grill the chicken: Place chicken on the hot grill and cook for 6-7 minutes on the first side without moving it - this creates beautiful grill marks. Flip and cook for another 5-6 minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer and juices run clear.
Rest the chicken: Transfer cooked chicken to a cutting board and let rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, slice against the grain into 1/2-inch thick strips.
Step 4: Prepare the Romaine
Wash and dry the lettuce: Remove any wilted outer leaves from the romaine. Separate the leaves, wash thoroughly under cold water, and dry very well using a salad spinner or pat dry with paper towels. Critical: The lettuce must be completely dry or the dressing won't adhere properly.
Chop the romaine: Cut the romaine crosswise into bite-sized pieces, about 1-2 inches wide. You want pieces that are easy to eat with a fork but still have some structure. Aim for about 10-12 cups of chopped lettuce.
Step 5: Assemble the Salad
Dress the lettuce: Place the chopped romaine in a very large mixing bowl. Start with about half the dressing and toss well using tongs or clean hands. Add more dressing gradually until the lettuce is nicely coated but not drowning. You want every piece lightly dressed. Pro tip: You can always add more dressing, but you can't take it away!
Add Parmesan and croutons: Add about 1/2 cup of the grated or shaved Parmesan cheese and most of the croutons (reserve some for garnish). Toss gently to combine.
Plate the salad: Divide the dressed salad among four large dinner plates or shallow bowls. Build it up high for restaurant-style presentation.
Top with chicken: Arrange the sliced grilled chicken on top of each salad, fanning out the slices attractively.
Final garnishes: Sprinkle with remaining Parmesan cheese, reserved croutons, and freshly cracked black pepper. Add a lemon wedge to each plate if desired.
Serve immediately: Caesar salad is best eaten fresh. Serve with extra dressing on the side for those who like it extra creamy!
Variation 2: Shrimp Caesar Salad
Ingredient Modifications:
Replace: Chicken with 1 1/2 pounds large shrimp (peeled and deveined)
Seasoning: Coat shrimp with olive oil, garlic powder, paprika, salt, and pepper
Optional: Add lemon zest to the shrimp seasoning
Instructions:
Prepare Caesar dressing and croutons as directed.
Pat shrimp completely dry with paper towels.
Season shrimp with olive oil, garlic powder, paprika, salt, pepper, and optional lemon zest.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Cook shrimp for 2-3 minutes per side until pink and opaque. Don't overcook!
Assemble salad as directed, topping with warm or chilled shrimp.
Garnish with extra lemon wedges.
This lighter seafood version is perfect for summer!
Variation 3: Kale Caesar Salad
Ingredient Modifications:
Replace: Romaine with 8-10 cups chopped kale (stems removed)
Add: 1 tablespoon olive oil for massaging kale
Optional: Add 1/4 cup dried cranberries or sliced strawberries
Instructions:
Remove thick stems from kale and chop leaves into bite-sized pieces.
Place chopped kale in a large bowl and drizzle with 1 tablespoon olive oil.
Massage the kale with your hands for 2-3 minutes until it softens and darkens - this breaks down the tough fibers.
Let massaged kale sit for 10 minutes to further soften.
Prepare chicken, croutons, and dressing as directed.
Dress the kale generously - it can handle more dressing than romaine.
Assemble with chicken, croutons, and Parmesan.
The kale holds up better for meal prep and doesn't wilt as quickly!
Variation 4: Salmon Caesar Salad
Ingredient Modifications:
Replace: Chicken with 4 salmon fillets (5-6 ounces each)
Seasoning: Season salmon with olive oil, salt, pepper, and dill
Optional: Add capers to the dressing for extra brininess
Instructions:
Prepare dressing and croutons as directed.
Pat salmon fillets dry and season with olive oil, salt, pepper, and dried or fresh dill.
Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil.
Sear salmon skin-side up for 3-4 minutes until golden.
Flip and transfer the skillet to a 400°F oven for 6-8 minutes until salmon is cooked through.
Alternatively, grill salmon on a preheated grill for 4-5 minutes per side.
Let salmon rest, then flake into large chunks or serve whole fillets on top of salad.
This omega-3 rich version is both elegant and nutritious!
Variation 5: Vegetarian Caesar Salad with Chickpeas
Ingredient Modifications:
Omit: Chicken and anchovy paste
Replace: Anchovy with 1 extra teaspoon Worcestershire (use vegetarian version)
Add: 1 can (15 oz) chickpeas, drained, dried, and roasted
Optional: Add avocado slices
For Crispy Chickpeas:
Toss chickpeas with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, salt, and pepper
Roast at 400°F for 25-30 minutes until crispy
Instructions:
Prepare vegetarian Caesar dressing (omit anchovy paste).
Roast chickpeas until crispy - they'll add protein and crunch.
Prepare croutons as directed.
Assemble salad with romaine, croutons, crispy chickpeas, and Parmesan.
Add sliced avocado for healthy fats and creaminess.
This filling vegetarian version is surprisingly satisfying!
Chef's Tips & Pro Secrets:
Dry lettuce is crucial: Wet lettuce dilutes the dressing and makes it slide off. Always use a salad spinner or pat very dry with paper towels.
Don't skip the anchovy paste: I know it sounds intimidating, but it's THE secret ingredient that makes Caesar dressing taste authentic. You won't taste "fishy" - just savory, umami depth. Start with 1 teaspoon if nervous.
Make dressing ahead: Caesar dressing tastes better after sitting for a few hours or overnight. The flavors meld and develop. Make it the night before!
Room temperature chicken: Let chicken sit at room temperature for 10-15 minutes before cooking. This ensures even cooking and prevents a cold center.
Pound chicken evenly: This is non-negotiable! Uneven thickness = overcooked edges and undercooked centers. Pound to uniform 3/4-inch thickness.
Rest the chicken: Don't skip this! Resting for 5 minutes keeps the juices inside instead of running all over your cutting board.
Slice against the grain: Look at the direction of the muscle fibers and cut perpendicular to them. This makes every bite tender.
Quality Parmesan matters: Use real Parmigiano-Reggiano, not the powdered stuff in a green can. Freshly grated tastes infinitely better.
Homemade croutons are worth it: They're SO much better than store-bought and take just 15 minutes. Make extra and store for salads all week.
Don't overdress: Start with less dressing than you think you need. You can always add more, but you can't remove it. Aim for lightly coated, not swimming.
Meal prep separately: For meal prep, store components separately - lettuce in one container, chicken in another, dressing in another, croutons separate. Assemble when ready to eat.
No raw eggs needed: This recipe uses mayo (which is already emulsified eggs and oil) so it's safe for everyone, including pregnant women and kids.
Nutrition Information (Per Serving - 1/4 of recipe):
Calories: 520
Protein: 42g
Carbohydrates: 22g
Fiber: 4g
Sugar: 3g
Fat: 30g
Saturated Fat: 7g
Cholesterol: 115mg
Sodium: 890mg
Potassium: 680mg
Calcium: 25% DV
Iron: 15% DV
Vitamin A: 180% DV
Vitamin C: 40% DV
Health Benefits - Making Caesar Salad Healthier:
Chicken Caesar salad is actually quite nutritious when made at home! Romaine lettuce is one of the most nutrient-dense lettuces, providing vitamins A, C, K, and folate. It's also high in fiber and very low in calories. The chicken provides lean protein (42g per serving!) which supports muscle maintenance, keeps you full for hours, and provides B vitamins.
Parmesan cheese contributes calcium for bone health and additional protein. The olive oil in both the dressing and chicken provides heart-healthy monounsaturated fats. Even the controversial anchovies provide omega-3 fatty acids that support heart and brain health.
To make Caesar salad even healthier: use light mayo or Greek yogurt for half the mayo in the dressing, increase the romaine lettuce portion, add extra vegetables like cherry tomatoes or cucumber, use whole wheat bread for croutons, reduce croutons and cheese slightly, grill chicken without oil (use cooking spray), or swap romaine for nutrient-dense kale.
The kale version provides even more vitamins K, A, and C, plus powerful antioxidants. When you control the ingredients at home, Caesar salad becomes a balanced, nutritious meal!
Frequently Asked Questions (FAQ):
Q: Can I make Caesar salad ahead of time?
A: You can prep all components ahead (dressing for 5 days, croutons for 3 days, cooked chicken for 4 days, washed lettuce for 2 days), but don't dress the salad until just before serving or it will get soggy. For meal prep, store everything separately and assemble when ready to eat.
Q: What can I substitute for anchovies in Caesar dressing?
A: While anchovies provide authentic flavor, you can substitute with 1 extra teaspoon of Worcestershire sauce or 1 teaspoon of miso paste for similar umami depth. The dressing won't taste exactly the same but will still be delicious.
Q: How do you make Caesar dressing without raw eggs?
A: This recipe already uses mayonnaise instead of raw eggs! Mayo is made from pasteurized eggs and oil, so it's completely safe and achieves the same creamy texture. No raw eggs needed.
Q: Can you use store-bought Caesar dressing?
A: You can, but homemade tastes SO much better and takes only 5 minutes. Store-bought dressings often contain preservatives and too much salt. If you must use bottled, choose a quality brand like Newman's Own or Brianna's.
Q: How do you keep Caesar salad from getting soggy?
A: Make sure lettuce is completely dry before dressing. Don't dress the salad until right before serving. If meal prepping, store all components separately and assemble fresh. Never let dressed salad sit for more than 30 minutes.
Q: What's the best lettuce for Caesar salad?
A: Romaine is traditional and ideal because it's crisp, has sturdy leaves that hold up to heavy dressing, and has a mild flavor that doesn't compete with the Caesar dressing. Baby romaine or romaine hearts work great too. Avoid iceberg (too watery) or delicate greens like spring mix.
Q: Can Caesar salad be made without croutons?
A: Absolutely! For low-carb or gluten-free versions, skip the croutons entirely, use gluten-free bread, or substitute with roasted chickpeas, toasted nuts (like almonds or walnuts), or Parmesan crisps for crunch.
Q: How long does homemade Caesar dressing last?
A: Stored in an airtight container in the refrigerator, homemade Caesar dressing lasts 5-7 days. The flavor actually improves after a day! If it separates, just whisk or shake before using.
Q: Can you freeze Caesar salad?
A: No. Lettuce has high water content and becomes mushy when frozen. You can freeze the cooked chicken and homemade croutons separately, but never freeze dressed salad or fresh lettuce.
Q: What's the difference between regular Caesar salad and chicken Caesar salad?
A: Regular Caesar salad is just lettuce, croutons, Parmesan, and dressing - it's a side dish. Chicken Caesar salad adds grilled chicken breast, making it a complete main course meal with substantial protein.
Q: Is Caesar dressing gluten-free?
A: This recipe is naturally gluten-free! Just make sure your Worcestershire sauce is gluten-free (most brands are, but check labels). The croutons contain gluten, but you can easily omit them or use gluten-free bread.
Storage & Meal Prep Instructions:
Caesar Dressing:
Store in an airtight container or jar in refrigerator for 5-7 days
Shake or whisk before using if separated
Flavor improves after 24 hours
Grilled Chicken:
Cool completely, slice or leave whole
Store in airtight container in refrigerator for 4 days
Reheat gently or serve cold on salad
Can be frozen for up to 3 months
Croutons:
Cool completely
Store in airtight container at room temperature for 3 days
Do NOT refrigerate or they'll get soft
Can be frozen for 1 month
Romaine Lettuce:
Wash, thoroughly dry, and store in container lined with paper towels
Keeps for 2-3 days in refrigerator
Don't cut/chop until ready to use
Assembled Salad:
Not recommended for storage
Dress and assemble only what you'll eat immediately
Meal Prep Strategy: On Sunday:
Make Caesar dressing (stores 5 days)
Bake croutons (stores 3 days)
Grill and slice chicken (stores 4 days)
Wash and dry lettuce (stores 2-3 days)
Store everything separately
Assemble fresh salads daily in 2 minutes!
Lunch Box Packing:
Pack lettuce in main container
Pack dressing in small separate container
Pack chicken, croutons, and Parmesan in another small container
Assemble and dress right before eating
Troubleshooting Common Problems:
Dressing is too thick? Add water 1 tablespoon at a time until desired consistency.
Dressing is too thin? Add more grated Parmesan or 1-2 tablespoons more mayo.
Dressing tastes bland? Needs more salt, lemon juice, garlic, or anchovy paste. Caesar should be boldly flavored!
Chicken is dry? Overcooked. Use instant-read thermometer and remove at exactly 165°F. Always let it rest.
Croutons are soggy? Bread wasn't dried enough or they weren't baked long enough. They should be very crispy when cooled.
Salad is watery at the bottom? Lettuce wasn't dried properly before dressing. Always use a salad spinner!
Lettuce is wilting? Dressed too early. Only dress immediately before serving.
What to Serve with Chicken Caesar Salad:
Garlic bread or breadsticks
Tomato soup or minestrone
Roasted vegetables
Grilled corn on the cob
Fresh fruit salad
Iced tea or lemonade
White wine (Pinot Grigio or Sauvignon Blanc)
For heartier meal: add pasta salad on the side
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