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Chicken Caesar Salad

Chicken Caesar salad with grilled chicken slices, crisp romaine lettuce, golden Parmesan croutons, and shredded Parmesan on a white plate
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This classic homemade Chicken Caesar Salad features juicy grilled chicken breast on a bed of crisp romaine lettuce, tossed in a creamy from-scratch Caesar dressing and topped with golden Parmesan croutons – all ready in just 30 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 cups cubed French or Italian bread
  • 3 tablespoons olive oil
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced
  • 3 anchovy fillets, chopped and mashed into a paste
  • 2 hearts romaine lettuce, cut into bite-sized pieces
  • 1/4 cup shredded Parmesan cheese

Instructions

  1. Preheat the oven to 375 degrees F. Spread the cubed bread on a baking sheet in a single layer. Drizzle with 3 tablespoons olive oil, sprinkle with 1/4 cup shredded Parmesan, salt and pepper. Toss to coat evenly, then bake for 13 to 15 minutes until crisp and golden. Shake the tray halfway through. Set aside to cool slightly.
  2. While the croutons bake, season the chicken breasts with Italian seasoning, salt, pepper, and 1 tablespoon olive oil. Place on a hot grill pan or skillet over medium-high heat and cook 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Remove from heat and let rest at least 5 minutes before slicing.
  3. While the chicken finishes cooking, whisk together the extra virgin olive oil, lemon juice, mayonnaise, Dijon mustard, minced garlic, and mashed anchovy fillets in a large bowl until creamy and fully combined. Taste and adjust seasoning as needed.
  4. Add the chopped romaine lettuce to the bowl with the dressing. Toss well until every leaf is evenly coated.
  5. Divide the dressed romaine between 4 plates. Slice the rested chicken and place half a breast on each plate. Top with golden croutons and a generous sprinkle of shredded Parmesan. Serve immediately.

Notes

  • The croutons and chicken cook at the same time – this is how the recipe comes together in 30 minutes total.
  • Always cook chicken to an internal temperature of 165 degrees F and let it rest before slicing to keep it juicy.
  • If anchovies are not available, substitute 1 tablespoon chopped capers for a similar salty, briny flavor.
  • For a faster version, use store-bought rotisserie chicken shredded and tossed with a drizzle of olive oil and Italian seasoning.
  • Do not store the assembled salad – keep all components separate and assemble fresh for the best texture.

Nutrition

Find it online: https://www.benefitiany.com/chicken-caesar-salad/