Classic Chicken Caesar Salad – Crisp, Creamy, and Comforting
Classic Chicken Caesar Salad is the kind of meal you can count on any day of the week. It’s simple, satisfying, and full of bright textures and bold flavors. Crisp romaine, juicy chicken, crunchy croutons, and a creamy, garlicky dressing come together in a way that feels both fresh and comforting.
Whether you’re making lunch for one or dinner for the family, this salad hits the sweet spot between hearty and light. Plus, it’s easy to customize, and it tastes like something you’d order at a good neighborhood café.
Classic Chicken Caesar Salad - Crisp, Creamy, and Comforting
Ingredients
Method
- Season and cook the chicken. Pat the chicken dry and rub with 1 tablespoon olive oil, salt, and pepper.Grill over medium-high heat for 5–6 minutes per side, or pan-sear in a skillet until golden and cooked through (internal temp 165°F/74°C). Let it rest for 5 minutes, then slice.
- Make the croutons. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add bread cubes and a small pinch of salt.Toss until the edges begin to brown, 5–7 minutes. In the last minute, add 1 minced garlic clove and toss just until fragrant. Transfer to a plate to cool.
- Whisk the dressing base. In a bowl, combine minced garlic, anchovy (if using), Dijon, Worcestershire, and lemon juice.Whisk until smooth. Add mayonnaise and Greek yogurt (if using), then whisk in 2 tablespoons olive oil. Stir in finely grated Parmesan.Season with salt and pepper. Adjust lemon to taste.
- Prep the romaine. Wash, spin dry, and chop into bite-size pieces. The leaves should be very dry so the dressing clings.Keep chilled until assembly.
- Toss the salad. In a large bowl, add romaine and enough dressing to lightly coat. Toss gently with tongs, then add more dressing if needed. Fold in half the croutons and a handful of shaved Parmesan.
- Top and finish. Add sliced chicken on top, scatter remaining croutons, and finish with extra shaved Parmesan.Serve with lemon wedges and cracked black pepper.
What Makes This Special
This version leans into the classic elements that made Caesar salad a favorite in the first place. You get the clean crunch of romaine, the saltiness of Parmesan, and a dressing that’s rich without being heavy.
The chicken adds protein and makes it a complete meal, not just a side. You’ll also make quick homemade croutons, which elevate the texture and add that fresh-from-the-pan flavor store-bought can’t match. The result is simple, but it feels polished and restaurant-worthy.
What You’ll Need
- Romaine lettuce: 2 large heads, washed, dried, and chopped
- Chicken breasts: 2 medium, boneless and skinless
- Olive oil: 4 tablespoons, divided
- Kosher salt and black pepper: to taste
- Garlic: 2 cloves, minced (plus 1 clove for croutons)
- Lemon juice: 2–3 tablespoons, freshly squeezed
- Dijon mustard: 1 teaspoon
- Anchovy fillets or paste: 2–3 fillets or 1 teaspoon paste (optional but classic)
- Worcestershire sauce: 1/2 teaspoon
- Mayonnaise: 1/3 cup (for creaminess and stability)
- Greek yogurt (optional): 2 tablespoons (to lighten the dressing)
- Parmesan cheese: 1/2 cup, finely grated for dressing, plus shaved for topping
- Bread for croutons: 3 cups of 1-inch cubes (sourdough or baguette works best)
- Butter: 1 tablespoon (for croutons)
- Extra lemon wedges: for serving
Instructions
- Season and cook the chicken. Pat the chicken dry and rub with 1 tablespoon olive oil, salt, and pepper.Grill over medium-high heat for 5–6 minutes per side, or pan-sear in a skillet until golden and cooked through (internal temp 165°F/74°C). Let it rest for 5 minutes, then slice.
- Make the croutons. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add bread cubes and a small pinch of salt.Toss until the edges begin to brown, 5–7 minutes. In the last minute, add 1 minced garlic clove and toss just until fragrant. Transfer to a plate to cool.
- Whisk the dressing base. In a bowl, combine minced garlic, anchovy (if using), Dijon, Worcestershire, and lemon juice.Whisk until smooth. Add mayonnaise and Greek yogurt (if using), then whisk in 2 tablespoons olive oil. Stir in finely grated Parmesan.
Season with salt and pepper. Adjust lemon to taste.
- Prep the romaine. Wash, spin dry, and chop into bite-size pieces. The leaves should be very dry so the dressing clings.Keep chilled until assembly.
- Toss the salad. In a large bowl, add romaine and enough dressing to lightly coat. Toss gently with tongs, then add more dressing if needed. Fold in half the croutons and a handful of shaved Parmesan.
- Top and finish. Add sliced chicken on top, scatter remaining croutons, and finish with extra shaved Parmesan.Serve with lemon wedges and cracked black pepper.
Keeping It Fresh
For the best texture, dress only what you’ll eat right away. Romaine softens as it sits. Store the components separately: chicken in an airtight container, croutons at room temperature, and dressing in a jar in the fridge.
The dressing keeps for up to 4 days and may thicken; just whisk in a splash of water or lemon to loosen. If packing for lunch, layer in a jar: dressing, chicken, Parmesan, croutons, then romaine on top. Shake just before eating to keep things crisp.
Health Benefits
This salad offers a smart balance of protein, fats, and fiber. Chicken breast provides lean protein, helping with fullness and muscle repair. Romaine brings hydration and micronutrients like vitamin K, folate, and vitamin A. Olive oil and Parmesan supply healthy fats and calcium, which support heart and bone health when enjoyed in reasonable amounts.
You can lighten the dressing with Greek yogurt, reduce croutons, or add extra greens if you want fewer calories without losing flavor.
Pitfalls to Watch Out For
- Watery lettuce: If the romaine isn’t thoroughly dried, the dressing slides off and the salad tastes thin. Spin or pat it dry.
- Overcooked chicken: Dry chicken throws off the whole bite. Pull it as soon as it hits 165°F and let it rest before slicing.
- Too salty dressing: Anchovies, Parmesan, and Worcestershire bring salt.Taste before adding extra salt.
- Croutons that go stale: Add them at the end and store extras in a sealed container. If they soften, crisp them in a low oven for a few minutes.
- Overdressing: Caesar should coat the leaves, not drown them. Start modest and add more only if needed.
Recipe Variations
- Lighter Caesar: Use half mayo and half Greek yogurt, and reduce Parmesan in the dressing.Add extra lemon for brightness.
- Grilled Chicken Caesar: Grill both the chicken and halved romaine hearts for a minute or two, just to char the edges. Smoky and dramatic.
- No-anchovy version: Skip anchovies and add a bit more Worcestershire and Parmesan. You’ll keep the depth and umami.
- Whole-grain crunch: Make croutons from whole-grain bread or swap with roasted chickpeas for extra fiber.
- Kale Caesar: Replace half the romaine with chopped lacinato kale.Massage with a teaspoon of olive oil to soften.
- Rotisserie shortcut: Use shredded rotisserie chicken when you’re short on time. Warm it briefly for better texture.
- Spicy twist: Add a pinch of red pepper flakes to the dressing or dust the chicken with smoked paprika and cayenne.
- Gluten-free: Use gluten-free bread for croutons or toasted almonds for crunch.
- Dairy-free: Use a dairy-free Parmesan-style topping and a mayo-based dressing without cheese; add extra lemon and umami from anchovy.
FAQ
Can I make the dressing without raw eggs?
Yes. This recipe uses mayonnaise for a creamy, stable base, so there are no raw eggs involved.
You still get that classic Caesar texture and flavor with less fuss.
What can I use instead of anchovies?
Worcestershire sauce adds a similar savory depth. You can also use a splash of fish sauce. If you prefer fully vegetarian, add extra Parmesan and a tiny bit of soy sauce for umami.
How do I keep the chicken juicy?
Pound the chicken to an even thickness, season well, and cook over medium-high heat without moving it too much.
Rest it for 5 minutes before slicing to keep the juices inside.
Can I make it ahead?
Prep components ahead: cook and chill the chicken, make the dressing, wash and dry romaine, and toast croutons. Assemble just before serving to keep everything crisp and fresh.
What’s the best cheese for Caesar?
Freshly grated Parmesan (Parmigiano-Reggiano) gives the best flavor and texture. Use finely grated for the dressing and shaved or microplaned for topping.
Is romaine necessary?
Romaine is classic for its crunch and mild flavor, but you can mix in kale, little gem, or even shaved Brussels sprouts.
Keep the greens sturdy so they stand up to the dressing.
How much dressing should I use?
Start with about 2 tablespoons per large serving and add more if needed. You want a light, even coating on the leaves, not pools at the bottom of the bowl.
Can I bake the croutons instead of pan-toasting?
Absolutely. Toss bread cubes with olive oil, garlic, salt, and bake at 375°F (190°C) for 8–12 minutes, stirring once, until golden and crisp.
Final Thoughts
Classic Chicken Caesar Salad is proof that simple ingredients, treated well, make the most memorable meals.
With crisp romaine, juicy chicken, and a balanced dressing, it’s dependable and delicious any night of the week. Keep the components ready in your fridge, and you’re never far from a satisfying, fresh meal. Once you have this version down, tweak it to match your taste and make it your own.
