Chicken Caesar Salad Recipe
(lettuce, cherry tomatoes, parmesan cheese, croutons, anchovies, grilled chicken served with Caesar dressing)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad base
Chicken
Dressing & anchovies
Finish & optional
Method
Chicken
Prepare and season
Pat chicken breasts dry with paper towels. Rub both sides with 1 tablespoon olive oil and season evenly with 1 teaspoon salt and 1 teaspoon black pepper.
Rest and slice
Transfer chicken to a cutting board and let rest for 5 minutes to retain juices. Slice into thin strips or bite-size pieces just before assembling the salad.
Dressing & anchovies
Mince anchovies and garlic
Finely chop the anchovy fillets and mince the garlic clove. Mash them together on a cutting board or in a bowl with the back of a spoon until a paste forms.
Combine dressing ingredients
In a medium bowl, whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, the anchovy-garlic paste, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, and 1 teaspoon Worcestershire sauce until smooth.
Finish dressing
While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing. Season with 1/2 teaspoon freshly ground black pepper and salt to taste (start with a pinch and adjust). Taste and adjust acidity or salt as needed—add a little more lemon or a small pinch of salt if it tastes flat.
Salad assembly
Prepare greens and tomatoes
Wash and spin or pat dry the romaine lettuce. Roughly chop or tear leaves into bite-size pieces. Halve the cherry tomatoes.
Toss salad with dressing
In a large mixing bowl, combine the chopped romaine (6 cups) and halved cherry tomatoes (1 cup). Add about 3 tablespoons of the prepared Caesar dressing and toss gently to coat. Add more dressing, 1 tablespoon at a time, until the leaves are evenly coated but not soggy (approximately 3–5 tablespoons total, depending on preference).
Add protein and toppings
Top the dressed greens with the sliced grilled chicken, 1 cup croutons, and 3 tablespoons grated Parmesan. Toss gently to incorporate or arrange chicken on top for presentation.
Finish and serve
Scatter additional Parmesan shavings (1 tablespoon) and optionally place lemon wedges on the side. If desired, garnish with a few extra chopped anchovy pieces for a stronger umami punch. Serve immediately so croutons remain crisp.