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Original Post: https://www.sweetandsavorybyshinee.com/chicken-caesar-salad-recipe/

Plates of chicken Caesar salad with a bowl of salad and fresh ingredients on the side.

Chicken Caesar Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 671kcal
Author: Shinee
Learn how to prepare a restaurant-worthy chicken Caesar salad recipe with fresh ingredients and just 30 minutes!
Print Recipe

Ingredients

For the Homemade Caesar Dressing:

  • ½ cup mayonnaise
  • ½ cup Parmesan cheese freshly grated Note 1
  • 1 clove garlic or more
  • ½ large lemon juiced
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoons kosher salt
  • 2 anchovies fillet or 1 ½ teaspoons anchovy paste Note 2

For the Homemade Croutons:

  • 2 ciabatta rolls or sourdough loaf cut or torn into ¾ inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • ¼ teaspoon kosher salt

For the chicken:

  • 2 chicken breasts butterflied
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 teaspoon oregano
  • 3 tablespoons avocado oil divided

For the salad:

  • 2 romaine lettuce hearts chopped
  • ¾ cup Caesar dressing
  • 2 cups croutons
  • ⅓ cup parmesan cheese finely grated and more for serving

Equipment

  • 1 immersion blender (or food processsor)
  • 1 meat pounder
  • 1 grill pan (or cast iron skillet)

Instructions

To make the croutons:

  • Preheat the oven to the oven at 375°F (175°C). Line a baking sheet with parchment paper.
  • Chop or tear the ciabatta into ¾ inch cubes and add to a bowl.
    2 ciabatta rolls or sourdough loaf
  • Drizzle the olive oil, add the seasonings, and toss until combined.
    3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon oregano, ¼ teaspoon kosher salt
  • Spread the croutons evenly in one layer on a baking sheet.
  • Bake for 10-15 minutes, turning once halfway, or until they’re crispy and golden brown. You don’t want the croutons to be completely dry, but to have a little bit of moisture and chew to them but also crunchy at the same time.
  • Remove the croutons from the baking sheet and allow them to cool completely before using.

To make the Caesar Dressing:

  • Add all the dressing ingredients into a mason jar and blend with an immersion blender (or a food processor) until smooth. If the dressing is too thick, add more lemon juice to thin it out.
    ½ cup mayonnaise, ½ cup Parmesan cheese, 1 clove garlic, ½ large lemon, 1 ½ teaspoons Dijon mustard, ½ teaspoons kosher salt, 2 anchovies fillet or 1 ½ teaspoons anchovy paste Note 2

To cook the chicken:

  • Butterfly the chicken breast and cut into 4 pieces. Using a meat pounder, pound out the thickest part of the chicken to match the thin part.
    2 chicken breasts
  • Drizzle 1 tablespoon of avocado oil on both sides of the chicken. Season with salt, garlic powder and oregano on both sides.
    ½ teaspoon kosher salt, ½ teaspoon garlic powder, 3 tablespoons avocado oil, 1 teaspoon oregano
  • Heat a grill pan (or use a cast iron skillet) to medium-high heat. Add the 2 tablespoons of avocado oil.
  • Add the chicken and cook for 3-4 minutes, flip and cook for another 3 on the other side. When the internal temp of the chicken has reached 165°F/74°C of the thicker part, remove it onto a plate and set aside. Let it rest for at least 5 minutes before slicing.

To make the salad:

  • Chop the lettuce into bite sized pieces.
    2 romaine lettuce hearts
  • In a large bowl, combine the lettuce with the ½ of the dressing, parmesan, and croutons. Toss until well combined.
    ¾ cup Caesar dressing, 2 cups croutons
  • Slice the chicken into strips or bite sizes. Add the remaining dressing and toss to combine.
  • Serve with additional parmesan cheese, optional.
    ⅓ cup parmesan cheese

Notes

Note 1: High-quality cheese is what will take this dressing to the next level. Try to find cheese that is labeled as Parmigiano Reggiano rather than just Parmesan. 
Note 2: Use anchovy fillets for a better flavor, but anchovy paste is also great. If you’re not a fan of anchovies, then you can substitute the fish with Worcestershire sauce. For a vegetarian version, leave the anchovies out.
Storing Tips:
- Storing Caesar dressing: Store in a sealed container, jar, or bottle for up to a week.
- Storing Croutons: Keep these in an airtight container at room temperature for up to 1 week.
- Freezing Croutons: Homemade croutons freeze very well. Just place them in a freezer bag, and freeze them for up to 6 months. Reheat in the oven at 250°F/120°C just to warm them up and help them crisp up again.

Nutrition

Servings: 1 serving
Calories: 671kcal
Carbohydrates: 18g
Protein: 35g
Fat: 51g
Sugar: 1g
Sodium: 1532mg