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Chicken Caesar Salad

Chicken Caesar Salad with crisp romaine, juicy grilled chicken, and a creamy homemade Caesar dressing. The salad is tossed right before serving for crunchy texture with every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts Use same size breasts for even grilling.
  • 2 tbsp olive oil
  • 0.375 tsp kosher salt Divided.
  • 0.125 tsp black pepper Divided.
Salad
  • 6 cup chopped romaine lettuce
  • 1 cup croutons
  • 0.5 cup grated Parmesan Plus extra for serving.
Caesar dressing
  • 0.5 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 anchovy fillets, minced (or anchovy paste) Use anchovy paste if preferred.
  • 1 garlic clove, minced

Equipment

  • 1 cast iron skillet

Method
 

Season and grill the chicken
  1. Season the chicken breasts with olive oil, half the kosher salt, and half the black pepper.
  2. Heat a grill pan over medium-high heat and cook the chicken for 5–6 minutes per side, until golden and the internal temperature reaches 165°F.
  3. Let the chicken rest, then slice it into bite-size pieces.
Make the Caesar dressing
  1. Whisk together the mayonnaise, lemon juice, Dijon mustard, minced anchovy fillets, minced garlic, and the remaining kosher salt and black pepper until smooth.
Assemble and serve
  1. Toss the chopped romaine with the Caesar dressing until evenly coated.
  2. Top with the sliced chicken, croutons, and grated Parmesan.
  3. Serve immediately with extra Parmesan on the side.

Notes

For best crunch, toss romaine with dressing right before serving; keep croutons separate until the final minute. Refrigerate leftovers in an airtight container up to 3 days (crunch will soften). Freezing is not recommended for dressed romaine. Dietary swap: use a mayo made with olive oil for a more Mediterranean-leaning dressing.