Whip up a restaurant-style Chicken Caesar Salad recipe at home in minutes!
Whip up a restaurant-style Chicken Caesar Salad recipe at home in minutes! A bed of crispy romaine lettuce is topped with a creamy homemade Caesar dressing, toasted garlic bread croutons, shaved Parmesan cheese and tender, juicy chicken. It’s a light-yet-satisfying easy dinner or lunch that’s perfect for warm days!
You don’t need to go to a restaurant and pay $15 for a Chicken Caesar Salad that you can quickly and easily make at home! This is the simple recipe that my mom made when I was growing up, and now I serve it to my own family as well. This classic salad is always a crowd-pleaser!
How to make Chicken Caesar Salad at Home:
This easy Chicken Caesar Salad comes together with just a few simple steps. You can pan-sear or grill the chicken (or just use rotisserie chicken or leftovers from another meal), quickly toast some croutons, and toss with a practically effortless homemade Caesar dressing. It tastes decadent and delicious, but it won’t weigh you down!
Ingredients for Chicken Caesar Salad:
- Chicken breast
- Frozen Texas Toast garlic bread (or other bread for croutons)
- Romaine lettuce
- Wedge of Parmesan cheese
Step 1: Prepare the Chicken Caesar Salad Dressing
First, whisk together the creamy Caesar dressing. Here’s what you’ll need:
- Mayonnaise
- Sour cream
- Lemon juice
- Anchovies
- Garlic
- Pepper
Don’t be intimidated — anchovies are a classic ingredient in Caesar dressing, and they won’t make your dish taste “fishy.” Instead, they practically melt into the dressing and become undetectable, while still giving the dressing that rich, salty, savory flavor that everyone loves in a Caesar salad.
Step 2: Prepare the Chicken
Next, season the chicken with salt and pepper and sear in a hot skillet until cooked through (about 6-8 minutes per side).
Step 3: Toast the Croutons
While the chicken cooks, you can also toast your croutons. I use a shortcut and just dice up some frozen Texas Toast garlic bread. Toast the garlic bread cubes in a 425 degree F oven for about 4-5 minutes, or until they’re nice and crispy and golden brown.
Step 4: Assemble the Salad
To pull together the salad, toss the chopped lettuce in a large bowl with enough dressing to moisten everything. I usually use about half of the dressing here, and then serve the rest of the dressing on the table for folks to add to their individual salads. Add the shaved Parmesan and toss again.
Divide the lettuce among individual serving plates, top with sliced chicken and croutons. Drizzle with extra dressing, if you like.
What goes with a Chicken Caesar Salad?
This salad is a nice entrée for either lunch or dinner. Pair it with any of the following extra dishes to complete your meal:
- A loaf of No-Knead Bread
- Skillet Cornbread
- Cheddar Bay Biscuits or Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Creamy Asparagus Soup
- Crock Pot Vegetable Soup
- Tuscan White Bean Soup with Sausage and Kale
- 30-Minute Tomato and Basil Soup or Southern Tomato Bisque
- Baked Potato Wedges
- Easy Potato Salad
- Creamy Pasta Salad
- Pizza Quesadillas
Preparation and Storage Tips:
- Serve the Chicken Caesar Salad Hot or Cold: You can prep the ingredients in advance and serve the chicken cold on top of your salad. Alternatively, pair warm chicken and warm croutons with the crisp, cool lettuce for a nice contrast.
- Prepare the Chicken Caesar Salad dressing up to 3-4 days in advance. Store the dressing in an airtight container in the refrigerator until ready to use.
- The croutons are best when toasted just before serving so that they don’t get soft and chewy.
- Leftover Chicken Caesar Salad will keep in an airtight container in the refrigerator for up to 1 day; however, it’s not ideal. The lettuce and the croutons will get soggy as they sit in the dressing.
Cook’s Tips and Recipe Variations:
- I’ve shown pan-seared chicken here, but you can also top your Caesar Salad with grilled chicken. Here’s an easy marinated grilled chicken recipe that we love on this dish. For a shortcut, use a store-bought rotisserie chicken or leftover cooked chicken from a previous meal.
- You can adjust the amount of anchovies in your dressing, depending on your taste preferences. My mom’s recipe calls for an entire 2-ounce tin; however, I typically use just half of that (about 1 ounce total) for a more subtle taste. If you can find a tin of minced anchovies, that’s a nice shortcut. Otherwise, use regular anchovy fillets and mince them yourself.
- To easily shave Parmesan from a wedge, use a vegetable peeler!
- For a side dish, omit the chicken and serve the simple meat-free Caesar Salad with almost any meal.
- Instead of using frozen garlic bread for the croutons, you can use store-bought croutons. Alternatively, use a different loaf of bread that you dice into cubes and toss with melted butter or olive oil. Season the bread cubes with salt, pepper and garlic powder (if desired), and then toast until golden brown.
- For a healthier Caesar dressing, use light mayonnaise and substitute plain Greek-style yogurt for the sour cream.
- Substitute boneless, skinless chicken thighs for the chicken breast, if desired.
More hearty and satisfying chicken salad recipes that you might enjoy:
- Southern Chicken Salad
- Curried Chicken Salad
- Chinese Chicken Salad with Cashews
- Southern Chicken and Rice Salad
- Mexican Chicken Salad
- Chicken and Tortellini Salad
Chicken Caesar Salad
Whip up a restaurant-style Chicken Caesar Salad recipe at home in minutes!
Ingredients
FOR THE DRESSING:
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup lemon juice (about 1 lemon)
- ½ of a (2-ounce) tin of anchovies, minced (or use the whole tin for a stronger, richer taste)
- 1 teaspoon minced fresh garlic
- ¼ teaspoon pepper
FOR THE SALAD:
- 1 tablespoon olive oil
- 1 lb. boneless, skinless chicken breast
- 4 pieces store-bought frozen garlic bread, cut into large cubes (about 1 inch)
- 2 large heads romaine lettuce
- 1 cup shaved Parmesan
- Salt and pepper, to taste
- Optional: cooked, crumbled bacon; halved cherry tomatoes
Instructions
PREPARE THE DRESSING:
-
In a large bowl or measuring cup, whisk together all of the dressing ingredients. Set aside.
PREPARE THE CHICKEN:
-
Pat chicken dry and season with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
-
The chicken is done when it reaches an internal temperature of 165 degrees F, or when juices run clear.
-
Remove chicken from the skillet and place on a cutting board to rest. Once cool enough to handle, slice the chicken.
TOAST THE CROUTONS:
-
While the chicken cooks, preheat the oven to 425 degrees F. Place the cubed garlic bread on a baking sheet. Bake until golden and crisp; about 4-5 minutes.
ASSEMBLE THE SALADS:
-
Wash the lettuce leaves, pat them dry, and cut them crosswise into 1 ½ inch slices. Place in a large mixing bowl.
-
Toss the lettuce with enough dressing to moisten well (I typically use about half of the dressing here, and then serve the rest of the dressing on the table). Add shaved Parmesan and toss. Divide the lettuce among plates, top with sliced chicken and croutons. Serve extra dressing on the side.
Recipe Notes
- Serve the Chicken Caesar Salad Hot or Cold: You can prep the ingredients in advance and serve the chicken cold on top of your salad. Alternatively, pair warm chicken and warm croutons with the crisp, cool lettuce for a nice contrast.
- Prepare the Chicken Caesar Salad dressing up to 3-4 days in advance. Store the dressing in an airtight container in the refrigerator until ready to use.
- The croutons are best when toasted just before serving so that they don’t get soft and chewy.
- Leftover Chicken Caesar Salad will keep in an airtight container in the refrigerator for up to 1 day; however, it’s not ideal. The lettuce and the croutons will get soggy as they sit in the dressing.
- I’ve shown pan-seared chicken here, but you can also top your Caesar Salad with grilled chicken. Here’s an easy marinated grilled chicken recipe that we love on this dish. For a shortcut, use a store-bought rotisserie chicken or leftover cooked chicken from a previous meal.
- You can adjust the amount of anchovies in your dressing, depending on your taste preferences. My mom’s recipe calls for an entire 2-ounce tin; however, I typically use just half of that (about 1 ounce total) for a more subtle taste. If you can find a tin of minced anchovies, that’s a nice shortcut. Otherwise, use regular anchovy fillets and mince them yourself.
- To easily shave Parmesan from a wedge, use a vegetable peeler!
- For a side dish, omit the chicken and serve the simple meat-free Caesar Salad as a side dish with almost any meal.
- Instead of using frozen garlic bread for the croutons, you can use store-bought croutons. Alternatively, use a different loaf of bread that you dice into cubes and toss with melted butter or olive oil. Season the bread cubes with salt, pepper and garlic powder (if desired), and then toast until golden brown.
- For a healthier Caesar dressing, use light mayonnaise and substitute plain Greek-style yogurt for the sour cream.
- Substitute boneless, skinless chicken thighs for the chicken breast, if desired.
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