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chicken caesar salad in serving bowl

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

Description

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! 


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

  1. 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.
  2. Make the dressing: Add all of the dressing ingredients to a mixing bowl and stir until well combined.
  3. 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.
  4. 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.
  5. Top the salad with the warm chicken, croutons, and a bit of extra fresh cracked black pepper. Serve and enjoy!