Best Chicken Caesar Salad (Printable)
Classic Caesar salad with juicy grilled chicken, crisp romaine, crunchy croutons, and creamy homemade dressing.
# What You'll Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ For the Salad
06 - 2 large heads romaine lettuce, washed and chopped
07 - 1 cup cherry tomatoes, halved (optional)
08 - 1 cup croutons
09 - 1/4 cup shaved Parmesan cheese
→ For the Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tbsp freshly grated Parmesan cheese
12 - 1 tbsp lemon juice
13 - 2 tsp Dijon mustard
14 - 2 tsp Worcestershire sauce
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
17 - Salt and black pepper, to taste
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry. Rub with olive oil, garlic powder, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat, rest for 5 minutes, and slice thinly.
04 - In a medium bowl, whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes (if using), and croutons. Toss lightly with half the dressing.
06 - Top salad with sliced grilled chicken and shaved Parmesan. Drizzle with remaining dressing.
07 - Serve immediately.
# Expert Hints:
01 -
- The homemade dressing comes together in minutes and keeps for a week in your fridge
- Grilling the chicken adds a smoky depth that perfectly balances the creamy, tangy dressing
02 -
- Let the chicken rest for at least five minutes or all those delicious juices will end up on your cutting board instead of in your salad
- The anchovies might seem intimidating but they melt into the dressing and just add depth, not fishiness
03 -
- Make your own croutons by cubing day-old bread, tossing with olive oil and garlic powder, then baking at 400 degrees until golden
- Double the dressing recipe and keep it in a jar, it actually tastes better after a day in the fridge