Chicken Caesar Salad Recipe
Make Chicken Caesar Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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 & Protein
Caesar Dressing
Croutons & Garnish
Method
Salad & Protein
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Rub 1 tbsp olive oil over both breasts to help sear.
- 2
Cook chicken
Heat a large skillet over medium-high heat until hot. Add a small splash of oil if skillet is not nonstick. Add the chicken breasts and sear 5–6 minutes on the first side without moving, until golden brown. Flip and reduce heat to medium, cook another 5–7 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest 5–8 minutes, then slice thinly against the grain.
- 3
Prepare lettuce
While chicken cooks, core and rinse the Romaine heads. Dry thoroughly in a salad spinner or with towels. Chop or tear into bite-size pieces and place in a large salad bowl. If using cherry tomatoes, halve them and add to the bowl.
Caesar Dressing
- 4
Make dressing
In a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 minced garlic cloves, 1 tsp anchovy paste (if using), and 1 tsp freshly ground black pepper. Whisk in 1 cup grated Parmesan until incorporated. If dressing feels too thick, whisk in up to 2 tbsp water, 1 tbsp at a time, to reach a creamy pourable consistency. Taste and adjust salt, lemon or anchovy to preference.
Croutons & Garnish
- 5
Make croutons
Preheat oven to 375°F (190°C). Toss 3 cups bread cubes with 2 tbsp olive oil, 1 tsp garlic powder and 1 tsp salt in a bowl until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool.
- 6
Assemble salad
Add about 3/4 of the prepared dressing to the bowl with the chopped Romaine and toss gently to coat (reserve some dressing for guests who prefer less). Add sliced chicken on top, sprinkle croutons and 2 tbsp grated Parmesan over the salad. Serve immediately with remaining dressing on the side.
