Chicken Caesar Salad (Printable)
Grilled chicken and crisp romaine tossed with creamy, tangy Caesar dressing and crunchy croutons.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon garlic powder
→ Salad
06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved (optional)
08 - 1/2 cup Caesar salad croutons
09 - 1/3 cup freshly grated Parmesan cheese
→ Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 tablespoon Dijon mustard
13 - 2 teaspoons Worcestershire sauce
14 - 1 teaspoon anchovy paste (optional)
15 - 2 cloves garlic, minced
16 - 1/4 cup grated Parmesan cheese
17 - Salt and black pepper to taste
# How To Make It:
01 - Heat the grill or grill pan to medium-high.
02 - Brush chicken breasts with olive oil and season evenly with salt, black pepper, and garlic powder.
03 - Cook chicken on the grill for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (if using), minced garlic, and Parmesan cheese until emulsified. Season with salt and pepper to taste.
05 - Combine chopped romaine lettuce and cherry tomatoes (if using) in a large bowl. Toss with half of the dressing.
06 - Top the dressed greens with sliced grilled chicken, croutons, and Parmesan cheese. Drizzle remaining dressing over the salad.
07 - Serve the salad immediately for optimal freshness.
# Expert Advice:
01 -
- It comes together faster than ordering takeout, but tastes like you spent all afternoon on it.
- The dressing is so good you'll find yourself making extra just to have around.
- Grilled chicken on a salad somehow feels both indulgent and actually nutritious.
02 -
- Don't skip letting the chicken rest—slicing it while it's still hot causes all those flavorful juices to run out onto the cutting board instead of staying in the meat.
- The dressing is better the next day after the flavors have mingled, so if you're making this ahead, prepare it early and let it sit in the fridge.
- Croutons added too early will absorb dressing and turn soft; add them at the last second or serve them on the side and let people add their own.
03 -
- Make extra dressing and keep it in the fridge—it actually gets better after a day or two and you'll find yourself drizzling it on other things.
- If your chicken breasts are uneven in thickness, pound them gently to an even thickness before seasoning so everything cooks at the same rate.