This easy Chicken Caesar Salad Recipe combines crisp lettuce, lemon zest, homemade sourdough croutons, and a creamy homemade dressing. Unbelievably flavorful, it’s quick to make and requires no anchovy paste!

The Best Chicken Caesar Salad Recipe

Is there anything better than a fresh Caesar salad? Don’t get me wrong. I love all kinds of salads like my Italian chopped salad and couscous salad, but you just can’t beat a good classic like chicken Caesar salad.

If you want to make a Caesar salad at home you may be surprised at how easy it is. Not exactly a traditional recipe, my version comes together without any egg yolks or anchovy paste, but it still has all the savory, vibrant flavors you know and love.

Topped with homemade croutons and juicy chicken, this Caesar salad with chicken is the perfect light lunch or dinner for a warm summer day!

Watch How to Make This Recipe

Recipe Ingredients

Homemade croutons: I love to make a batch of homemade sourdough croutons with sourdough bread, oil, garlic, and parmesan. They’re quick, easy, and so flavorful! Of course, you can use store-bought croutons if that’s what you prefer.

Caesar dressing: nothing beats homemade Caesar dressing in my opinion! My recipe is full of classic Caesar flavor and incredibly easy to make with no anchovies required!

Romaine lettuce: the base of any good Caesar salad! Romaine provides a refreshing flavor and crisp, satisfying texture.

Lemon zest: I love a bright lemony flavor in my Caesar salad so I like to add a bit of lemon zest. Feel free to leave it out if you prefer.

Parmesan cheese: for the best taste and texture, buy a block of Parmesan, and shave it yourself.

Chicken breast: I prefer to use boneless skinless chicken breast for this recipe as it’s leaner and takes on the flavor of the seasonings well, but you can substitute boneless skinless chicken thighs if that’s what you prefer.

Seasonings: salt, garlic powder, onion powder, and black pepper add delicious savory flavor to the chicken.

Oil: to cook the chicken. I prefer the strong flavor of olive oil, but avocado oil works well, too.

How to Make a Caesar Salad with Chicken and Homemade Croutons

Step One: Add all the crouton ingredients to a mixing bowl, and toss to coat the bread. Then, transfer the cubes to a baking sheet, spreading them out in an even layer. Bake in a preheated oven until they’re golden brown and toasted, and set the croutons aside to cool.

Step Two: Next, add all the dressing ingredients to a mixing bowl, and stir until smooth.

Step Three: Add the chopped romaine to a large bowl. Toss with a few spoonfuls of the Caesar dressing, coating the lettuce. Then, top the salad with lemon zest and shaved parmesan cheese, and set it aside.

Step Four: Season the chicken breast on both sides of the chicken with salt, garlic powder, onion powder, and pepper. Heat a skillet over medium-high heat. Once hot, add the olive oil followed by the chicken breast.

Step Five: Cook the chicken for 5 minutes on each side or until it’s golden brown and the internal temperature is 165 degrees Fahrenheit. Then, set the chicken aside to rest for 5 minutes before slicing it into bite-sized pieces.

Step Six: Top the salad with the warm chicken. Next, add the croutons and a bit of extra fresh cracked black pepper, and enjoy!

Can I Make This Recipe Ahead of Time?

I don’t recommend making the salad in advance as it’s likely to become soggy. However, you can prepare the different components ahead of time.

Store the dressing in an airtight container in the fridge for up to 5 to 7 days, and keep the cooked chicken in a separate airtight container for 3 to 4 days. You can also make the croutons ahead of time and store them in an air-tight container until ready to use.

When you’re ready to eat, just combine the ingredients, and enjoy!

More Delicious Salad Recipes To Try

caesar salad in serving bowl with serving spoon

I hope you give this Chicken Caesar Salad Recipe a try! It’s so easy to make and full of flavor! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Chicken Caesar Salad

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Lunch and Dinner
Method: Stovetop
Cuisine: French Inspired
Diet: Gluten Free

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Description

Ingredients

Scale

For the Croutons

3 cups crusty sourdough bread cut into 1-inch cubes
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, grated
3 tablespoons finely grated parmesan cheese

For the Caesar Dressing

1/4 cup mayonnaise
1/4 cup whole milk greek yogurt
2 small cloves garlic or 1 large clove, finely minced or pressed
1 1/2 tablespoons lemon juice
1/2 teaspoon dijon mustard
1 tablespoon coconut aminos
1/2 cup grated parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon salt
a bit of water to thin

For the Salad

8 cups chopped romaine lettuce
zest of one lemon
1/4 cup shaved parmesan cheese

For the Chicken

1 pound boneless, skinless chicken breast (split in half lengthwise)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 tablespoon olive oil

Instructions

Make the croutons: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add all of the crouton ingredients to a mixing bowl and toss until the bread is well coated. Transfer the bread cubes to the baking sheet and bake at 350 degrees for 10-12 minutes until golden brown and toasted. Set aside to let cool.
Make the dressing: Add all of the dressing ingredients to a mixing bowl and stir until well combined.
Prep the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of caesar dressing until well coated. Top the salad with lemon zest and shaved parmesan cheese. Set aside while you make the chicken.
Make the Chicken: Season the chicken breast on both sides with salt, garlic powder, onion powder, and pepper. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5 minutes per side until the chicken is golden brown and internal temperature is 165 degrees. Let the chicken rest for five minutes before slicing.
Top the salad with the warm chicken, croutons, and a bit of extra fresh cracked black pepper. Serve and enjoy!