Hi, I’m Jessica and this Chicken Caesar Salad is one of those recipes that gets passed around at family barbecues, weeknight dinners, and even girls’ lunch meetups. It’s fresh, filling, and surprisingly easy to make at home—no store-bought dressing needed.
Today, I’ll walk you through how I make it step by step. This version keeps the ingredients simple but doesn’t skip flavor. You’ll love how the crispy chicken and creamy dressing come together with crisp lettuce and shaved parmesan.
Let’s get into it.
Ingredients
For the Salad (Serves 4):
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- 1 head romaine lettuce (chopped)
- 1/2 cup shaved parmesan cheese
- 1 cup croutons (store-bought or homemade)
For the Caesar Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 2 anchovy fillets (optional but classic)
- 1/4 cup grated parmesan cheese
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
Step-by-Step Instructions
1. Prep the Chicken
Pat the chicken dry with a paper towel. This helps the surface get golden and crispy.
Season both sides with salt and pepper.
Pro Tip: You can add a pinch of garlic powder or paprika if you want extra flavor.
2. Cook the Chicken
Heat 1 tablespoon olive oil in a large pan over medium heat.
Add the chicken and cook for 6–7 minutes on each side until golden and cooked through.
Remove and let it rest on a plate for 5 minutes. Then slice it thinly.
Pro Tip: Don’t cut the chicken too soon—it needs time to rest so the juices stay in.
3. Make the Caesar Dressing
In a bowl, combine mayonnaise, lemon juice, Dijon mustard, minced garlic, grated parmesan, Worcestershire sauce, and finely chopped anchovies (if using).
Whisk in olive oil until creamy.
Season with salt and pepper to taste.
Pro Tip: If you’re not into anchovies, skip them. You’ll still get great flavor from the Worcestershire and garlic.
4. Assemble the Salad
In a large bowl, toss the chopped romaine with a few spoonfuls of dressing.
Add croutons and shaved parmesan. Toss again lightly.
Top with the sliced chicken.
Pro Tip: Only toss the salad with dressing right before serving. This keeps the lettuce from going soggy.
5. Serve
Plate the salad and serve with extra dressing and fresh black pepper on top.
It’s great on its own or with a slice of garlic bread.
Nutrition (Per Serving)
- Calories: 480
- Protein: 32g
- Fat: 32g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 2g
- Sodium: 780mg
Why I Love This Salad
It’s fast.
It’s balanced.
It’s easy to scale up for more people.
I like to make it on weeknights when I want something healthy but still satisfying. It’s also great for meal prep. Just keep the dressing and chicken separate until you’re ready to eat.
FAQ
Can I use store-bought Caesar dressing?
Yes. But homemade tastes better and only takes 5 minutes to make.
What can I use instead of anchovies?
Leave them out or add a tiny splash of soy sauce for umami.
Can I make this ahead?
Yes. Keep lettuce, chicken, croutons, and dressing in separate containers. Toss together before eating.
Is this salad keto-friendly?
Mostly. Just skip the croutons or replace them with roasted nuts.
What other proteins can I use?
Grilled shrimp, boiled eggs, or even rotisserie chicken all work well.
Final Thoughts
This Chicken Caesar Salad always hits the spot. It’s not fancy, but it feels fresh and put together. The homemade dressing is creamy and garlicky, the chicken adds protein, and the croutons bring crunch. Whether you’re eating it for lunch, dinner, or prepping for the week, this one won’t let you down.
If you make it, I’d love to hear how it turns out. And if your family’s anything like mine, don’t be surprised if they ask for seconds.
Happy cooking,
Jessica
