This restaurant-quality Chicken Caesar Salad is made with juicy marinated chicken, crisp romaine, Parmesan, and the BEST homemade Caesar dressing. Add my easy homemade croutons and grill or sear the chicken for an incredible salad that’s loaded with flavor and texture!

Chicken Caesar Salad in a white bowl with grilled chicken parmesan cheese, homemade dressing, and homemade croutons.

BEST Chicken Caesar Salad

This Chicken Caesar Salad recipe is my new favorite recipe to come out this entire year! I am so picky about Chicken Caesar Salad at restaurants. I’m not a fan of jiggly, mayo-based dressings, sometimes the chicken can be dry and tough, they tend to skimp on the cheese, the croutons can be stale, and sometimes the lettuce is old. 🥴 There’s a lot that can go wrong. 😂

For years I’ve wanted to make my ideal, perfect version at home, including a tangy dressing with classic Caesar flavor, with NO mayo or even eggs. (Mission Accomplished!)

The chicken is marinated in some of the homemade dressing and it is SO tender and flavorful because of it. It’s grilled to perfection (I have stovetop instructions too), and left to rest before slicing into delicious, juicy strips.

I also have an optional recipe for homemade croutons, which elevates this even more! Be sure to check out my PRO TIPS below!

Overhead view of ingredients needed to make homemade Chicken Caesar Salad.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

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Marinate and grill the chicken. Let it rest, then cut into strips. Toss the lettuce with ½ cup of the homemade dressing, the grated parmesan, half of the shaved parmesan, and half of the croutons.

A plate of grilled chicken next to a bowl with lettuce, dressing, croutons, and parmesan cheese.

Transfer to a large serving bowl or platter. Top with grilled chicken strips and remaining croutons and shaved Parmesan. Finish with freshly cracked pepper and serve with the remaining dressing.

A bowl of Caesar Salad before and after topping with grilled chicken and shaved Parmesan.

Make Ahead Method

  • Prepare the dressing up to 3 days ahead of time. Cover and refrigerate, and shake/stir prior to using. 
  • The chicken can be grilled up to 1 day ahead. Cool completely and refrigerate in an airtight container. Slice the chicken just before serving for juiciest results. The chicken can be served chilled, or it can sit at room temperature for 15–20 minutes before being added to the salad.
  • Homemade croutons can be prepared up to 3-4 days ahead and stored in an airtight container.

Pro Tips

  • Olive Oil– I use “California Olive Ranch Extra Virgin Olive Oil for everyday” for this recipe. It’s smooth and high-quality without an overpowering taste. 
  • Anchovy Paste– Found in the same location as canned clams and canned tuna.
  • Lemon Juice– Fresh lemon juice (vs. bottled) is best if possible. I use 1 ½ lemons to get 1/3 cup.
  • Croutons- I highly recommend making my easy homemade croutons for this recipe. They really complete the restaurant-quality flavor and texture!
  • Don’t marinade the chicken longer than 4 hours, or it will start to break down from the acidic ingredients in the dressing.
  • Chill your individual serving bowls/plates in the fridge while you prepare the salad for restaurant-quality results!
  • A mini food processor is ideal for making the dressing, as it creates a smooth, cohesive consistency that’s slightly creamy. If you don’t have one, you can use a covered container and shake well to combine. Grate the garlic if not using a food processor.
  • To make the dressing without using some to marinade the chicken: Increase the grated Parmesan to 11 tablespoons. (Just under ¾ cup.) This will make about 2 ¼ cups dressing.
  • Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 

Storage

  • Store leftover salad in an airtight container for up to 1 day.
  • Leftover dressing can be refrigerated for up to 4 days.
  • Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. The dressing may also separate slightly during storage, just shake/mix prior to serving.

Chicken Caesar Salad in a white bowl with grilled chicken homemade dressing and croutons, and parmesan cheese.

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Chicken Caesar Salad in a white bowl with romaine lettuce, grilled chicken parmesan cheese, homemade dressing, and homemade croutons.

BEST Chicken Caesar Salad

Prep Time: 30 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 1 hour 40 minutes
5 from 2 ratings
Servings: 4 people
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This Chicken Caesar Salad recipe is easy to make with classic grilled chicken and the BEST homemade dressing and croutons.

Ingredients

US Customary - Metric

Dressing/Chicken Marinade – makes 1 ½ cups

  • ⅓ cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons anchovy paste
  • 3 garlic cloves, sliced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ teaspoons honey
  • ½ cup olive oil
  • 3 tablespoons avocado oil
  • ½ cup grated parmesan

Salad

  • 1 ½ lbs. boneless skinless chicken breast
  • Salt/pepper, to taste
  • 2 large hearts romaine lettuce, cleaned and chopped. About 10-12 cups.
  • 2 cups croutons
  • ½ grated parmesan
  • ⅓ cup shaved parmesan
  • Freshly cracked pepper, for serving

Instructions

  • Add the lemon juice, Dijon, Worcestershire sauce, anchovy paste, garlic, salt, pepper, and honey to a food processor and blend until combined. With the processor running, slowly drizzle in the olive and avocado oils until fully incorporated.
  • Transfer ½ cup to a resealable bag for the chicken. Add the grated Parmesan to the remaining dressing and blend until smooth. Transfer the dressing to a serving container and refrigerate for 1 hour (or longer).
  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with plastic wrap and use a meat mallet to gently pound it to ½-inch thick. Pat dry and lightly season each side with salt and pepper. Transfer to the bag with the marinade and seal out the air.
  • Marinate in the refrigerator for 30 minutes to 2 hours; 1 hour is ideal. Let the chicken sit at room temperature for 15–20 minutes before cooking.
  • Place the chopped lettuce in a large bowl. Cover and refrigerate until ready to use.
  • Preheat the grill to medium-high heat, about 450°F. Clean and lightly oil the grates. (See notes for stove-top instructions.)
  • Once the grill is fully preheated, remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Grill for 4–5 minutes on the first side, undisturbed, until grill marks develop. Flip and grill for 3–4 more minutes, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5-10 minutes, then cut into strips.
  • Drizzle the chilled lettuce with ½ cup of the dressing. Add the grated Parmesan and half of the shaved Parmesan. Use salad tongs to toss until well coated. Add half of the croutons and toss to combine. Transfer to a serving bowl or platter, if using.
  • Top with grilled chicken strips and sprinkle with the remaining croutons and shaved Parmesan. Finish with freshly cracked pepper and serve with the remaining dressing.

Notes

Pro Tips:
  • To sear the chicken on the stovetop: Heat 1 tablespoon avocado or olive oil in a large skillet over medium-high heat. Lightly pat excess marinade from the chicken and add it to the hot skillet. Sear for 4–5 minutes on the first side, undisturbed, until golden brown. Flip and cook for 3–4 more minutes, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
  • Olive Oil- I use California Olive Ranch Extra Virgin Olive Oil for everyday for this recipe. It's smooth and high-quality without an overpowering taste. 
  • Anchovy Paste- Found in the same location as canned clams and canned tuna.
  • Lemon Juice- Fresh lemon juice (vs. bottled) is best if possible. I use 1 ½ lemons to get 1/3 cup.
  • Croutons- I highly recommend making my easy homemade croutons for this recipe. They really complete the restaurant-quality flavor and texture!
  • Don’t marinade the chicken longer than 4 hours, or it will start to break down from the acidic ingredients in the dressing.
  • Chill your individual serving bowls/plates in the fridge while you prepare the salad for restaurant-quality results!
  • A mini food processor is ideal for making the dressing, as it creates a smooth, cohesive consistency that’s slightly creamy. If you don’t have one, you can use a covered container and shake well to combine. Grate the garlic if not using a food processor. 
  • To make the dressing without using some to marinade the chicken: Increase the grated Parmesan to 11 tablespoons. (Just under ¾ cup.) This will make about 2 ¼ cups dressing.
Storage:
  • Store leftover salad in an airtight container for up to 1 day.
  • Leftover dressing can be refrigerated for up to 4 days.
  • Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. The dressing may also separate slightly during storage, just shake/mix prior to serving.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 622kcal, Carbohydrates: 22g, Protein: 46g, Fat: 39g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 23g, Trans Fat: 0.02g, Cholesterol: 125mg, Sodium: 1059mg, Potassium: 1103mg, Fiber: 4g, Sugar: 4g, Vitamin A: 12489IU, Vitamin C: 15mg, Calcium: 235mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Salad
Cuisine: American
Author: Stephanie