Best Chicken Caesar Salad (Printable)
Juicy grilled chicken over crisp romaine with creamy homemade dressing and crunchy croutons for a satisfying meal.
# What You 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
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, and croutons. Toss lightly with half the dressing.
06 - Top salad with sliced grilled chicken and shaved Parmesan. Drizzle with remaining dressing. Serve immediately.
# Expert Tips:
01 -
- The homemade dressing comes together in minutes and tastes infinitely better than anything from a bottle
- Grilling the chicken adds this incredible smoky depth that restaurant Caesar salads never quite capture
02 -
- Letting the chicken rest for those full 5 minutes is non-negotiable, otherwise all those delicious juices end up on your cutting board instead of in the salad
- The dressing tastes better after sitting for 10 minutes, so make it first and let the flavors mingle while you grill the chicken
03 -
- If your chicken breasts are uneven thickness, pound them gently with a meat mallet or rolling pin until they're uniform
- Grill extra chicken while you're at it, slice it, and store it for quick salads throughout the week