Easy Grilled Chicken Caesar Salad Recipe

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If there’s one recipe that never goes out of style, it’s a great Chicken Caesar Salad recipe. Crisp romaine, tender chicken, crunchy homemade croutons, and that rich, creamy dressing, it’s the kind of meal that feels light but still satisfies.

Bowl of Caesar salad with croutons topped with grilled chicken.

Crisp romaine, juicy chicken, and a silky homemade Caesar dressing make this Chicken Caesar Salad easy, fresh, and always crowd-pleasing. Whether you are meal prepping for the week or just looking for a healthy lunch or dinner that you can make easily, this is a great option.

The original Caesar salad was created in Tijuana by Caesar Cardini in the 1920s, long before chicken became a modern add-on. My version stays true to the original's creamy, garlicky character.

This easy chicken Caesar salad recipe is everything you want in a classic salad: simple, bold flavors, minimal ingredients, and a meal you can build in under 30 minutes.

For more healthy meals you can make quickly, try our homemade balaedas recipe, high in protein and low on cooking time. If you prefer a fried or crispy chicken for your salad, top it with our chicken tenders recipe.

Ingredients

Get set before you start! One of my favorite sayings is that an ounce of preparation equals a pound of cure. A few minutes spent prepping and measuring your ingredients makes cooking smoother, faster, and way more fun.

How to make Chicken Caesar Salad

Follow my easy step-by-step instructions for how to make a chicken Caesar salad in your home kitchen.

Remove the chicken breast 30 minutes before cooking to allow it to come to room temperature.
Pat the chicken breasts dry with a paper towel. If you have larger chicken breasts, slice them in half lengthwise.

Step-by-step pictures on how to make a grilled chicken Caesar salad.

Chop the romaine hearts and rinse them clean with cold water. Set aside in a colander to drain excess water, then use as needed. Alternatively, if you have a salad spinner, you can use that as well.
Heat a skillet over medium heat. Once the pan is warm, add the olive oil.
Add the chicken breasts to the heated oil.
Cook for 5-7 minutes until the chicken releases from the frying pan and is easy to flip.
Flip to the other side and cook for an additional 5-7 minutes until the internal temperature reaches 165 degrees in the thickest part of the chicken breast.
Remove the chicken from the pan and set it aside on a plate or cutting board. Allow the chicken to rest for 5 minutes to redistribute the juices.
While the chicken rests, add the drained romaine to a mixing bowl and top with the Caesar dressing.
Use tongs or a slotted spoon to toss the salad with the dressing.
Add the dressed romaine to a salad bowl or long plate.
Slice the chicken breasts on a bias for better presentation.

Chef Tips

Let the chicken rest before slicing to keep it juicy.
Marinate chicken in lemon, Dijon, and garlic for 2 hours for a deeper flavor.
When making this recipe for the week, we prepare the chicken, homemade dressing, and croutons; we store them separately. Mix the ingredients as needed to keep the croutons crunchy and the romaine from wilting from the dressing.
For a BBQ/grilled chicken look, use a grill pan to cook the chicken.

Recipe Variations & Adjustments

Make Homemade croutons rather than store-bought croutons
Add Freshly Shaved Parmesan on top for a more restaurant-style finish.
Poached chicken Caesar: Use poached chicken, warm it, and finish it with a cast-iron sear.
Chili-garlic Caesar dressing: Add chili paste to the Caesar dressing for a spicy kick.

A great Chicken Caesar Salad is all about balance; crisp greens, warm chicken, sharp Parmesan, and a bold, creamy dressing that brings everything together. Whether you keep it classic or add your foodie upgrades, this salad is proof that simple ingredients can create something unforgettable.

How to Store and Reheat

You can store ingredients separately in airtight containers.
Store the lettuce undressed to prevent wilting.
Reheat the chicken over low heat in a sautee pan until warmed through.

Serving Suggestions & Food Pairings

Serve with crunchy Garlic bread
Soup and salad for lunch? This pairs great with a tomato basil soup.
Roasted potato wedges are a great side dish for this salad.
Serve as a side salad or appetizer with my Lemon chicken orzo recipe I made for Ask Chef Dennis.
Burrata crostini with balsamic glaze.

Bevarge Pairings

Non-Alcoholic: Sparkling lemonade cuts the richness, and iced green tea offers an herbal balance to the dressing's richness.
Wine Style: Sauvignon Blanc offers citrus and herb notes that pair well with the dressing. Unoaked Chardonnay is a great, clean, buttery match for the chicken.
Beer Style: Pilsner is crisp, refreshing, and light. Belgian Witbier offers citrus and a spice that lifts the flavors of the salad.

Flavor & Textures

Flavor: garlicky, lemony, salty, savory, lightly smoky if grilled
Texture: crisp lettuce, creamy dressing, crunchy croutons, tender chicken

Recipe FAQs

Do I have to use anchovies in the homemade dressing?

No, you can skip the anchovy paste if making my homemade Caesar dressing recipe. It adds depth of flavor, although I know not everyone likes it.

Can I use rotisserie chicken instead of grilling my own?

Absolutely, shredding a rotisserie chicken saves time and still gives you the same amount of chicken.

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