Chicken Caesar Salad
Chicken Caesar salad is the USA lunch and dinner search staple—crisp romaine, garlicky dressing, Parmesan, crunchy croutons, and juicy grilled chicken. Cook chicken to 165°F and toss just before serving for the restaurant-quality bowl that always ranks.
🛒Ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 large romaine hearts, chopped (8–10 cups)
- 1/2 cup Caesar dressing (store-bought or homemade)
- 1/2 cup shaved or grated Parmesan
- 2 cups croutons
- Lemon wedges and black pepper for serving
- Optional anchovy fillets for classic flavor
🔧Kitchen Tools Needed
- Grill or skillet
- Instant-read thermometer
- Large salad bowl
- Tongs
📝Instructions
- 1
Rub chicken with oil, salt, pepper, garlic powder, and Italian seasoning. Grill or sear over medium heat 5–7 minutes per side until 165°F. Rest 5 minutes; slice.
- 2
In a large bowl, toss romaine with most of the dressing until lightly coated.
- 3
Add Parmesan and croutons; toss again. Top with sliced chicken and optional anchovies.
- 4
Finish with remaining dressing, extra Parmesan, lemon, and cracked pepper.
- 5
Serve immediately. Store leftover chicken separately (fridge within 2 hours, up to 3–4 days); reheat chicken to 165°F or serve cold if previously cooked and chilled safely.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Homemade Caesar dressing?
Blend mayo or egg yolk pasteurization-safe base with lemon, garlic, Parmesan, Dijon, Worcestershire, and oil; or use bottled for speed.
Food-safe raw egg concern?
Use pasteurized eggs or a mayo-based dressing; avoid traditional raw-egg dressings for higher-risk guests.
Keto-friendly?
Skip or reduce croutons; load Parmesan and chicken.
Meal prep?
Pack dressing and croutons separate; keep chicken chilled.
Chicken temp?
Always 165°F in the thickest part before slicing.
