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Chicken Caesar Salad

Chicken Caesar Salad

Jennifer Ryan
Craving a classic with a twist? This Chicken Caesar Salad recipe is packed with flavor, crunch, and creamy dressing perfection!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Italian
Servings 6
Calories 344 kcal

Equipment

  • Baking tray (for croutons)
  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Medium skillet or grill pan
  • Tongs or spatula
  • Blender or food processor (for dressing)
  • Measuring cups and spoons
  • Whisk (if making dressing by hand)
  • Salad servers or large spoon for tossing

Ingredients
  

  • 170 Grams Sourdough or ciabatta bread
  • 56 Grams Oil-packed anchovy fillets 1 tin and use the oil too
  • 4 Tablespoons Olive oil
  • 2 Tablespoons Olive oil for cooking the chicken
  • 1 1/4 Teaspoons Kosher salt
  • 700 Grams Boneless skinless chicken breasts (about 3 medium)
  • 1 Teaspoon Black pepper divided
  • 2 Lemons Juiced, about 60ml
  • 30 Grams Parmesan cheese plus more for serving
  • 2 Teaspoons Dijon mustard
  • 1 Garlic clove
  • 2 Medium Heads romaine lettuce about 700g total

Instructions
 

Make the Croutons

  • Preheat oven to 200°C (400°F).
    Preheat oven 200 degrees Celsius or 400 degrees
  • Cut the bread into 1.5cm cubes (about 4 cups). Spread on a baking tray.
    170 Grams Sourdough
    Chicken Caesar Salad
  • Drizzle with the anchovy oil (about 2 Tablespoons from the tin), 1 tablespoon of olive oil, and a pinch of salt. Use your hands to coat the bread well.
    56 Grams Oil-packed anchovy fillets, 4 Tablespoons Olive oil
    Chicken Caesar Salad
  • Bake for 10–15 minutes, tossing every 5 minutes, until crisp and golden. Let cool on the tray.
    Chicken Caesar Salad

Cook the Chicken

  • Place the chicken breasts in a zip-top bag and gently pound to 1.25cm thickness.
    700 Grams Boneless
    Chicken Caesar Salad
  • Pat dry, then season with 1/4 teaspoon salt and a pinch of pepper.
    1 1/4 Teaspoons Kosher salt, 1 Teaspoon Black pepper
    Chicken Caesar Salad
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    2 Tablespoons Olive oil
  • Cook the chicken in batches if needed, about 5-7 minutes per side until golden and cooked through (internal temp 74°C).
  • Let rest a few minutes, then slice into 1.5cm strips.

Make the Dressing

  • To a blender, add: lemon juice, 5 anchovy fillets, 30g Parmesan, Dijon mustard, 1 garlic clove, a pinch of black pepper,
    2 Lemons, 30 Grams Parmesan cheese, 2 Teaspoons Dijon mustard, 1 Garlic clove
    Chicken Caesar Salad
  • Blend for about 20 seconds. With the motor running, slowly add 60ml olive oil through the lid opening. Blend until smooth and creamy.

Assemble the Salad

  • Roughly chop the romaine into bite-sized pieces.
    2 Medium Heads romaine lettuce
    Chicken Caesar Salad
  • Place in a large bowl. Add half the croutons and 2/3 of the dressing. Toss to coat.
  • Top with sliced chicken, remaining croutons, and drizzle over the rest of the dressing.
    Chicken Caesar Salad
  • Garnish with more Parmesan as desired.
    Chicken Caesar Salad

Notes

Tips and Tricks
  • Anchovy Tip: Don’t be afraid of anchovies—they melt into the dressing for umami richness.
  • Make Ahead: The croutons and dressing can be made up to a day in advance.
  • No Blender? Use a food processor, or finely mince anchovies and garlic and whisk the dressing by hand.
  • Extra Flavor: Add soft-boiled eggs, crispy bacon, or grilled corn for a twist.
  • Lettuce Tip: Keep romaine crisp by chilling it before chopping.

Nutrition

Calories: 344kcalCarbohydrates: 19gProtein: 31gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 1298mgPotassium: 590mgFiber: 2gSugar: 2gVitamin A: 898IUVitamin C: 20mgCalcium: 125mgIron: 5mg
Keyword Caesar Salad, creamy salad, green salad, healthy, healthy chicken recipes, salad, salad dressing, summer salad
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