Fresh Chicken Caesar Salad Recipe
There is something deeply satisfying about a truly magnificent Chicken Caesar Salad. It’s a dish that, when done right, transcends its humble “salad” title to become a complete, fulfilling meal. We’re not talking about a sad bowl of limp lettuce and dry chicken here. We’re talking about crisp, chilled romaine leaves, tender, juicy pan-seared chicken, crunchy, garlicky homemade croutons, and a dressing so creamy and flavourful you’ll want to bottle it. I make this at least once a week – it’s become a family favourite, requested for everything from light lunches to laid-back Saturday suppers.
This Chicken Caesar Salad recipe is the result of years of testing and tweaking in my own kitchen. It strikes the perfect balance between classic flavour and modern convenience. The dressing is the star, a glorious emulsion of savoury anchovy, sharp garlic, tangy lemon, and rich Parmesan, all brought together with a creamy base. Paired with golden-brown chicken breast and croutons that soak up just the right amount of that wonderful sauce, it’s a harmony of textures and tastes in every single bite.
Whether you’re new to making salads from scratch or a seasoned pro looking for a definitive recipe, this one is for you. It works beautifully for a nutritious lunch that will actually keep you full, or as a main course for a casual dinner with friends. It’s the kind of dish that always gets compliments, proving that simple ingredients, prepared with a little care, can create something truly special.
Recipe Overview
This recipe guides you through creating a classic Chicken Caesar Salad from scratch, ensuring every component is fresh and full of flavour. You’ll learn to make a genuinely creamy, savoury dressing without raw eggs, perfectly crisp croutons, and juicy, flavourful chicken. After many tests, I found that pan-searing the chicken after the croutons in the same pan infuses it with a subtle garlic flavour that elevates the whole dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Chicken Caesar Salad Recipe
- Genuine Flavour: The homemade dressing is the heart of this salad. It’s packed with umami from the anchovies and Parmesan, a bright kick from fresh lemon and Dijon, and a creamy texture that coats every leaf of lettuce perfectly.
- Comes Together in About 40 Minutes: While the components are made from scratch, the process is streamlined. You can have a restaurant-quality meal on the table in well under an hour.
- A Flexible Recipe: Feel free to make this your own! Add some crispy bacon lardons, a sliced avocado for extra creaminess, or even some sun-dried tomatoes for a sweet and tangy twist. For another brilliant chicken idea, my Sticky Sweet Teriyaki Chicken Bowls are always a hit.
- Great for Weeknight Dinners: It’s a complete, balanced meal in one bowl. When you want something satisfying but not too heavy after a long day, this is an ideal choice.
- Family Tested: My whole family adores this salad. My husband, who isn’t typically a salad person, always clears his plate and asks if there are any croutons left over!
Ingredients You’ll Need
Using fresh, good-quality ingredients is key here, especially for the dressing. For the Parmesan, I always recommend buying a block of genuine Parmigiano Reggiano and grating it yourself. The pre-grated versions often contain anti-caking agents that can give the dressing a gritty texture.
- For the Chicken and Croutons:
- 2 large skinless, boneless chicken breasts (approx. 500g total)
- 200g day-old rustic bread (like ciabatta or sourdough), cut into 2cm cubes
- 3 tablespoons olive oil, divided
- 2 cloves garlic, finely minced or grated
- Salt and freshly ground black pepper
- For the Creamy Caesar Dressing:
- 150g good-quality mayonnaise
- 50g full-fat Greek yoghurt
- 60g freshly grated Parmesan cheese, plus extra for serving
- 4 anchovy fillets in oil, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, crushed to a paste
- Freshly ground black pepper
- For the Salad:
- 2 large heads of romaine lettuce, washed, dried, and torn into bite-sized pieces
Elena’s Tip: Ensure your romaine lettuce is completely dry before assembling the salad. I wash mine, then spin it in a salad spinner before patting it gently with a clean tea towel. This helps the dressing cling to the leaves instead of sliding off.
How to Make This Chicken Caesar Salad Recipe
We’ll tackle this recipe in three simple stages: making the croutons, cooking the chicken, and whisking together that incredible dressing. It’s a straightforward process that yields spectacular results.
- Make the Garlicky Croutons: In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, the minced garlic, and a pinch of salt and pepper. Heat a large, heavy-bottomed frying pan over a medium heat. Add the bread cubes in a single layer and toast for 6-8 minutes, turning frequently, until they are golden brown and crisp on all sides. Remove from the pan and set aside on a plate.
- Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel and season them generously on both sides with salt and pepper. Add the remaining 1 tablespoon of olive oil to the same frying pan you used for the croutons and return to a medium-high heat.
- Sear the Chicken: Carefully place the chicken breasts in the hot pan. Cook for 6-8 minutes on the first side without moving them, until a deep golden crust forms. I find that leaving them undisturbed is the key to a perfect sear. Flip the chicken and cook for another 6-8 minutes, or until cooked through (the internal temperature should reach 74°C). For more details on getting a great sear, Serious Eats has a fantastic guide.
- Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes. This is a crucial step! It allows the juices to redistribute, ensuring the meat is tender and moist.
- Make the Caesar Dressing: While the chicken is resting, prepare the dressing. In a small bowl or jar, combine the mayonnaise, Greek yoghurt, grated Parmesan, chopped anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and the garlic paste. Whisk everything together until smooth and creamy. Season with a generous amount of black pepper. Taste and adjust seasoning if needed. The salad has its roots in Tijuana, Mexico, a fascinating bit of culinary history!
- Assemble the Salad: Slice the rested chicken against the grain into 1-2cm thick pieces. In a very large salad bowl, add the torn romaine lettuce. Pour over about two-thirds of the dressing and toss gently until every leaf is lightly coated. Add half the croutons and half the grated Parmesan and toss again.
- Serve Immediately: Divide the dressed lettuce among four plates. Top with the sliced chicken, the remaining croutons, and a final generous shaving of Parmesan cheese. Serve straight away.
Tips From My Kitchen
- Perfectly Cooked Chicken: The biggest risk with chicken breast is overcooking it. I highly recommend using a meat thermometer to check for doneness. Pull it from the pan as soon as it hits 74°C (165°F). Resting will do the rest.
- The Secret to Great Dressing: I learned that mashing the anchovy fillets and the garlic clove into a fine paste with the side of a knife before mixing them into the dressing is a game-changer. It dissolves them into the sauce, distributing that deep, savoury flavour evenly without any chunky bits.
- Make-Ahead Advice: You can be very efficient with this recipe. The dressing can be made up to 3 days in advance and stored in an airtight jar in the fridge. The croutons can be stored in an airtight container at room temperature for 2 days. You can also cook the chicken a day ahead, store it whole in the fridge, and slice it just before serving.
- Storage: Once assembled, a Caesar salad doesn’t keep well as the lettuce will wilt. If you have leftovers, it’s best to store the components (lettuce, chicken, croutons, dressing) separately in airtight containers in the fridge and assemble just before eating. They’ll keep well for about 2 days this way.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Salad servers or tongs
- Small bowl or jar for dressing
- Large frying pan
- Meat thermometer (recommended)
Delicious Variations to Try
While the classic is hard to beat, this Chicken Caesar Salad recipe is a wonderful canvas for customisation. Here are a few of my favourite ways to change it up:
- Add a Little Spice: For those who like a bit of heat, add 1/4 to 1/2 teaspoon of red chilli flakes to the dressing. It adds a lovely warmth that cuts through the creaminess.
- Vegetarian Caesar Salad: Omit the chicken and replace it with a can of drained and rinsed chickpeas, roasted until crispy. For the dressing, leave out the anchovies and add a teaspoon of capers and an extra splash of Worcestershire sauce (ensure it’s a vegetarian brand) for that salty, umami depth.
- Try a Different Protein: This salad is fantastic with other proteins. Swap the chicken for pan-fried king prawns – my Savory Garlic Butter Shrimp would be a delicious substitute. Flaked hot-smoked salmon or grilled steak slices also work beautifully.
What to Serve With Your Chicken Caesar Salad
This salad is a substantial meal on its own, but if you’re serving it as part of a larger spread, here are a few ideas that complement it wonderfully:
- Warm Garlic Bread: Perfect for mopping up any leftover dressing on the plate.
- A Simple Soup: A light, brothy tomato or minestrone soup served alongside makes for a lovely lunch combination.
- A Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the dressing and enhances the fresh flavours of the salad.
Frequently Asked Questions
Chicken Caesar Salad Recipe
Ingredients
Method
- Make the Garlicky Croutons: In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, the minced garlic, and a pinch of salt and pepper. Heat a large, heavy-bottomed frying pan over a medium heat. Add the bread cubes in a single layer and toast for 6-8 minutes, turning frequently, until they are golden brown and crisp on all sides. Remove from the pan and set aside on a plate.
- Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel and season them generously on both sides with salt and pepper. Add the remaining 1 tablespoon of olive oil to the same frying pan you used for the croutons and return to a medium-high heat.
- Sear the Chicken: Carefully place the chicken breasts in the hot pan. Cook for 6-8 minutes on the first side without moving them, until a deep golden crust forms. I find that leaving them undisturbed is the key to a perfect sear. Flip the chicken and cook for another 6-8 minutes, or until cooked through (the internal temperature should reach 74°C). For more details on getting a great sear, Serious Eats has a fantastic guide.
- Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes. This is a crucial step! It allows the juices to redistribute, ensuring the meat is tender and moist.
- Make the Caesar Dressing: While the chicken is resting, prepare the dressing. In a small bowl or jar, combine the mayonnaise, Greek yoghurt, grated Parmesan, chopped anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and the garlic paste. Whisk everything together until smooth and creamy. Season with a generous amount of black pepper. Taste and adjust seasoning if needed. The salad has its roots in Tijuana, Mexico, a fascinating bit of culinary history!
- Assemble the Salad: Slice the rested chicken against the grain into 1-2cm thick pieces. In a very large salad bowl, add the torn romaine lettuce. Pour over about two-thirds of the dressing and toss gently until every leaf is lightly coated. Add half the croutons and half the grated Parmesan and toss again.
- Serve Immediately: Divide the dressed lettuce among four plates. Top with the sliced chicken, the remaining croutons, and a final generous shaving of Parmesan cheese. Serve straight away.
Notes
I really hope you give this Chicken Caesar Salad recipe a go. It’s one of those reliable, go-to meals in my home that never fails to satisfy. It’s fresh, flavourful, and feels like a little bit of luxury you can make any night of the week. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Elena
