Chicken Caesar salad offers an incredibly crunchy, filling, and refreshing lunch. The words healthy and comfort food don’t usually go together, but this recipe gives you the best of both worlds. What I love even more is the creamy dressing and the simplicity of throwing it all together.
Iceberg lettuce may not have many calories, but neither is it exciting, nor does it have much flavor. What makes a good Caesar Salad different is the Romaine lettuce with its refreshing crunchiness, dark green color, and taste. Have I ever told you how much I love intense flavor?
Now add to the fresh, crisp Caesar salad the incredible flavor of grilled chicken, and you have a real treat. It is becoming popular to grill the lettuce, too. I have included instructions on how to grill Romaine lettuce if that is what you prefer.
Why Chicken Works on a Caesar Salad
Have you ever wanted a quick yet healthy lunch you could take with you? Whether going to work at the office or working at home, fast is what we want. Grilling extra chicken for dinner the night before turns this popular salad into a one-dish meal that’s easy to pack on the go. So, let’s get to it.
How to Make Chicken Caesar Salad
Grilled Chicken
- Marinade – In a medium bowl, combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper. Whisk it well to thoroughly combine. (Photo 1)
- Marinate – Add the chicken to the bowl and toss to fully coat it with the marinade. Cover the bowl with plastic wrap and let it marinate in the fridge for at least an hour (even better, 8 hours or overnight). (Photo 2)
- Grill the chicken on your outdoor or stovetop grill for approximately 4-5 minutes per side until the internal temperature reads 165℉ (74℃) on an instant-read thermometer. If using thicker pieces of chicken, cooking time will increase.
- Transfer grilled chicken to a cutting board, let it rest for about 5 minutes, and slice into small strips (approximately 3 inches). Set it aside while you prepare the remaining ingredients.
The Salad
- Whisk together the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan, and pepper in a medium bowl until fully combined. Add sugar if desired. Taste and adjust to your liking. (Photos 3-4)
- Chill in the refrigerator until ready to assemble your salad.
- Croutons – Preheat the oven to 375°F (190°C), and lightly grease a baking sheet with baking spray.
- Cut bread into ¼-inch cubes and place them in a large bowl. In a small bowl, pour olive oil, melted butter, garlic, salt, black pepper, and Italian seasoning. Then, pour the mixture onto the bread chunks and toss till it is evenly distributed. (Photos 5-6)
- Toast – Spread bread on the prepared baking sheet in a single layer and bake, occasionally flipping, until golden brown (10-15 minutes). Remove and set aside. (Photo 7)
- Assemble – Chop romaine lettuce and place on the serving plate; top with croutons and sliced chicken. Sprinkle with Parmesan cheese. Top your salad with the dressing and serve the remaining dressing on the side. Enjoy!
Recipe Tips & Variations
- If you eat gluten-free, simply replace the croutons with a gluten-free version.
- Flatten the chicken breasts with a food mallet for faster and more even cooking.
- Marinating your chicken overnight will deepen the delicious flavor.
- Assemble the salad right before serving for nice, crunchy lettuce.
- Grilled shrimp is a good substitute for chicken.
- Don’t feel you have to limit yourself to Caesar salad dressing. This incredible salad goes well with blue cheese, ranch, and poppy seed dressing.
Make-Ahead and Storage Instructions
If you’d like to get all your ingredients together and grill your chicken breasts ahead, you can do it the day before. However, wait to assemble until you’re ready to serve so your lettuce doesn’t get soggy.
You can store leftover Caesar salad in the fridge for up to five days. I prefer letting the salad come back to close to room temperature before eating it.
FAQs
Grilled lettuce? It’s easy! Just cut the entire head of lettuce in half lengthwise. Brush a little olive oil on it, sprinkle a little salt, and place it cut-side down on a heated grill. After about 3 minutes, flip it, and in 2 more minutes, you’re done!
Chicken is one of those foods that you want well done. A meat thermometer should read 165°F (75°C) when it is thoroughly cooked. A boneless, skinless chicken breast will take 8-12 minutes at medium-high flame.
What Pairs With Chicken Caesar Salad
The perfect salad deserves the perfect accompaniment. Focaccia is absolutely heavenly with a salad or anything else you want to pair it with. If you’re looking for soup and salad vibes, my French onion soup is ideal.