Chicken Caesar Salad Recipe

Make vinaigrette

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk briefly to combine.

While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning—add more salt, pepper, or a teaspoon of honey if too sharp.

Cover and refrigerate if not using immediately. Bring to room temperature and whisk again before tossing with salad.

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even 1/2" thickness for even cooking.

Brush both sides of each breast with 1 tbs olive oil. Season evenly with kosher salt, black pepper, garlic powder, and dried oregano (if using). Let rest for 10 minutes at room temperature while you heat the grill or skillet.

Heat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Add a thin film of oil or spray to the grill grates/pan.

Place the chicken on the grill or skillet. Cook undisturbed 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is golden-browned. Avoid overcooking to keep the chicken juicy.

Transfer chicken to a cutting board and let rest 5 minutes before slicing. Slice chicken into 1/4–1/2" thick strips or serve whole.

In a large bowl, add the torn romaine lettuce and cherry tomato halves (if using).

Drizzle about 3–4 tbs of the prepared balsamic vinaigrette over the lettuce (start with less — you can add more to taste). Toss gently with tongs until lettuce is evenly coated.

Add the grated Parmesan and croutons to the bowl and toss briefly to combine so cheese adheres to the leaves and croutons.

Arrange the dressed salad on plates or a serving platter. Top each portion with one grilled chicken breast (or sliced strips).

Finish with an additional light drizzle of vinaigrette if desired and a light sprinkle of freshly ground black pepper. Serve immediately.