BEST Chicken Caesar Salad
This Chicken Caesar Salad recipe is easy to make with classic grilled chicken and the BEST homemade dressing and croutons.
Servings: 4 people
Calories: 622kcal
Ingredients
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:
Storage:
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- 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