Chicken Caesar Salad Recipe

Prepare greens

Wash and dry the romaine lettuce thoroughly, then chop or tear into 1–2 inch pieces. Place in a large salad bowl.

If using cherry tomatoes, halve them and add to the bowl. Add croutons and 1/2 cup of the grated Parmesan; toss lightly to combine but reserve dressing for later.

Pound and season

Pat chicken breasts dry. If thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Fried option - dredge and fry

Set up three shallow bowls: flour; beaten eggs mixed with milk; and panko/breadcrumbs. Dredge each breast in flour, shake off excess, dip into egg mixture, then press into breadcrumbs to coat. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / medium-high). Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 5 minutes. Slice into strips.

Grilled option

Brush both sides of the seasoned chicken with 1–2 tbs olive oil. Preheat grill or grill pan over medium-high heat. Grill chicken 4–6 minutes per side (depending on thickness) until juices run clear and internal temperature is 165°F (74°C). Let rest 5 minutes, then slice into strips.

Blackened option

Combine 2 tsp Caesar/blackening seasoning and 1 tsp smoked paprika; rub evenly over both sides of the chicken along with 1 tbs olive oil. Heat a heavy skillet or cast-iron pan over medium-high until very hot. Add remaining 1 tbs olive oil, then cook chicken 3–4 minutes per side until a dark crust forms and internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice into strips.

Make dressing

In a bowl, whisk together mayonnaise, Greek yogurt, anchovy paste, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and olive oil until smooth. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting lemon or salt to preference. If too thick, whisk in 1 tsp water at a time to reach desired consistency.

Add the sliced chicken to the salad bowl. Drizzle 3/4 to 1 cup of dressing over the salad (start with less; you can add more to taste). Toss gently to coat the lettuce evenly.

Top with remaining grated Parmesan and additional shaved Parmesan if desired. Serve with lemon wedges on the side for squeezing.

Serve immediately while chicken is warm. Leftover dressing keeps refrigerated for up to 4 days.