Chicken Caesar Salad

A good chicken Caesar salad is all about contrast: cold, crunchy romaine, warm and juicy chicken, crisp golden croutons and a dressing that is creamy, garlicky and full of Parmesan.

This version uses a quick dressing built on mayonnaise instead of raw egg yolks, so it is easy, safe and ready in 5 minutes. Lemon juice and a little mustard give it the classic tangy bite.

Make the croutons from day-old bread while the chicken cooks, and dinner comes together in about half an hour.

Why You’ll Love This Recipe

• Creamy dressing with no raw eggs
• Crunchy homemade croutons
• High protein and filling enough for dinner
• Easy to prep ahead for lunches

Ingredient Notes

Mustard: Dijon-style mustard gives the best flavor, but many Dijon brands are made with white wine. Check the label and pick a wine-free one, or use plain yellow mustard.

Anchovy paste: Optional, but it adds the deep, savory flavor of a classic Caesar without tasting fishy. Leave it out if you prefer.

Bread: Day-old crusty bread, like a baguette or Italian loaf, makes the crispiest croutons.

See the recipe card below for full measurements.

How to Make Chicken Caesar Salad

1. Make the croutons

   Heat the oven to 375°F (190°C). Toss the bread cubes with the olive oil, garlic powder and salt, spread on a sheet pan and bake 10 to 12 minutes, stirring once, until golden and crisp. Let them cool on the pan.

2. Season the chicken

   If the breasts are thick, pound them to an even 3/4 inch thickness. Pat dry and season both sides with the salt, garlic powder and pepper.

3. Cook the chicken

   Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 5 to 7 minutes per side, until golden and the center reaches 165°F (74°C). Rest 5 minutes, then slice.

4. Make the dressing

   Whisk the mayonnaise, grated Parmesan, lemon juice, mustard, garlic, anchovy paste and pepper together. Add water a tablespoon at a time until it is pourable but still creamy. Taste and add more lemon if you like it tangier.

5. Toss and serve

   Toss the romaine with about two thirds of the dressing until every leaf is coated. Top with the sliced chicken, croutons and shaved Parmesan, and serve the rest of the dressing on the side.

Tips for the Best Results

• Dry the romaine well after washing; wet leaves water down the dressing.
• Dress the salad right before serving so the lettuce and croutons stay crisp.
• The dressing tastes even better after 30 minutes in the fridge, so make it first if you have time.
• Grate the Parmesan on the small holes of a box grater or a microplane so it melts into the dressing.

Common Mistakes to Avoid

Substitutions

• Chicken breasts: Boneless thighs, cooked 6 to 7 minutes per side, or grilled shrimp.
• Mayonnaise: Plain Greek yogurt for a lighter, tangier dressing.
• Homemade croutons: Store-bought croutons to save time.

What to Serve With It

• Soft dinner rolls
• Creamy butternut squash soup
• Homemade chicken noodle soup
• Garlic bread

Storage and Reheating

Fridge: Store the chicken, dressing, croutons and lettuce separately. Chicken and dressing keep 4 days in the fridge; croutons keep 5 days in a sealed container at room temperature.

Freezer: Not recommended for the assembled salad or the dressing.

Reheat: Serve the chicken cold or warm it in a skillet for 2 to 3 minutes, then assemble the salad fresh.

Tools That Make This Easier