Easy Homemade Chicken Caesar Salad Recipe That Beats Restaurant Quality Every Time
There’s something absolutely magical about a perfectly crafted Caesar salad. The crisp romaine, the creamy dressing, the satisfying crunch of homemade croutons, and that irresistible umami flavor that keeps you coming back for more. But when you add tender, juicy chicken to the mix, you’ve got yourself a complete meal that’s both satisfying and surprisingly easy to make at home.
I’ve been perfecting this homemade chicken Caesar salad recipe for years, and I can honestly say it rivals any restaurant version I’ve ever tried. The secret lies in making your own Caesar dressing from scratch and properly seasoning that chicken. Trust me, once you taste the difference, you’ll never go back to store-bought dressing again.
Recipe Details
| Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Serving Size: 4 |
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Caesar Dressing:
- 3 cloves garlic, minced
- 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup mayonnaise
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Salad:
- 2 large heads romaine lettuce, washed and chopped
- 1 cup homemade or store-bought croutons
- 1/2 cup freshly grated Parmesan cheese
- Fresh cracked black pepper
Instructions
Prepare the Chicken:
- Preheat your oven to 400 degrees F or heat a grill pan over medium-high heat.
- Pound the chicken breasts to an even thickness of about 3/4 inch. This ensures even cooking and prevents dry chicken.
- Drizzle chicken with olive oil and season with garlic powder, Italian seasoning, salt, and pepper. Rub the seasonings in well.
- If baking, place chicken on a baking sheet and bake for 12-15 minutes until internal temperature reaches 165 degrees F. If using a grill pan, cook for 6-7 minutes per side.
- Let chicken rest for 5 minutes, then slice into strips.
Make the Caesar Dressing:
- In a medium bowl, mash the minced garlic and anchovies together with the flat side of a knife until it forms a paste.
- Whisk in the egg yolk, lemon juice, and Dijon mustard until combined.
- Slowly whisk in the mayonnaise until smooth and creamy.
- Stir in the Parmesan cheese and Worcestershire sauce.
- Season with salt and pepper to taste. The dressing should be creamy but still pourable.
Assemble the Salad:
- Place chopped romaine lettuce in a large serving bowl.
- Drizzle with Caesar dressing and toss until every leaf is coated.
- Top with sliced chicken, croutons, and additional Parmesan cheese.
- Finish with fresh cracked black pepper and serve immediately.
Pro Tips for the Perfect Chicken Caesar Salad
Choose the Right Romaine: Look for heads of romaine that feel heavy for their size with crisp, dark green outer leaves. Avoid any with brown spots or wilted edges.
Don’t Skip the Anchovy: I know, I know, anchovies can be intimidating. But they’re what give Caesar dressing its distinctive umami flavor. If you’re really opposed, you can substitute with a bit of fish sauce, but the flavor won’t be quite the same.
Make Your Own Croutons: Cube day-old bread, toss with olive oil, salt, and garlic powder, then bake at 375 degrees F for 10-12 minutes until golden brown. Fresh croutons make all the difference.
Room Temperature Ingredients: Let your egg yolk and lemon juice come to room temperature before making the dressing. This helps create a smoother, more stable emulsion.
Dry Your Lettuce Thoroughly: Wet lettuce will dilute your dressing and make the salad soggy. Use a salad spinner or pat dry with paper towels.
Recipe Variations
Grilled Chicken Caesar: Fire up the grill and give that chicken some beautiful char marks. The smoky flavor adds another dimension to the salad.
Blackened Chicken Caesar: Coat your chicken in a blend of paprika, cayenne, garlic powder, oregano, and thyme before cooking for a spicy kick.
Shrimp Caesar: Swap the chicken for grilled or sautéed shrimp. Cook for just 2-3 minutes per side until pink and cooked through.
Kale Caesar: Replace half the romaine with massaged kale for added nutrition and a heartier texture.
Avocado Caesar: Add sliced avocado for extra creaminess and healthy fats.
Bacon Caesar: Because everything’s better with bacon. Add crispy bacon bits for extra indulgence.
Frequently Asked Questions
Can I make the dressing ahead of time? Absolutely! The dressing will keep in the refrigerator for up to one week. In fact, the flavors develop and improve after sitting overnight.
Is it safe to use raw egg yolk? If you’re concerned about raw eggs, you can use pasteurized eggs or substitute with an extra 2 tablespoons of mayonnaise, though the texture will be slightly different.
Can I use rotisserie chicken? Yes! Store-bought rotisserie chicken is a great time-saver. Just shred or slice it and add it to your salad. No cooking required.
How do I store leftovers? Store the components separately. Dressed lettuce gets soggy quickly, so keep the dressing, lettuce, chicken, and croutons in separate containers. The salad will stay fresh for up to 2 days this way.
Can I make this salad dairy-free? You can substitute the Parmesan cheese with nutritional yeast for a dairy-free version, though the flavor will be different.
What if I don’t have anchovies? While anchovies are traditional, you can substitute with 1 teaspoon of Worcestershire sauce or fish sauce for that umami flavor.
Related Post: Southern Potato Salad
This homemade chicken Caesar salad has become my go-to recipe when I want something that feels special but doesn’t require hours in the kitchen. The combination of perfectly seasoned chicken, crisp lettuce, and that incredibly flavorful homemade dressing creates a restaurant-quality meal right in your own home. Whether you’re serving it for a family dinner or impressing guests, this recipe never fails to deliver.