Crispy Chicken Caesar Salad Recipe with Zesty Dressing (Print Version)

Make a vibrant Chicken Caesar Salad Recipe at home! Tender chicken, crisp romaine, and a zesty homemade dressing come together for a fresh, satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Fish

# Ingredients:

→ Crispy Chicken & Croutons

01 - 2 boneless, skinless chicken breasts (about 1 lb total)
02 - 2 tbsp olive oil (for chicken)
03 - Salt and freshly ground black pepper, to taste
04 - 4 slices day-old bread, cubed (for croutons)
05 - 2 tbsp olive oil (for croutons)
06 - 1 clove garlic, minced (for croutons)

→ Fresh Salad Base

07 - 2 large heads romaine lettuce, washed and chopped

→ Zesty Caesar Dressing

08 - 1/2 cup mayonnaise (full-fat is best!)
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp Dijon mustard
11 - 1 tsp anchovy paste
12 - 1 clove garlic, minced
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp extra virgin olive oil
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 1/4 cup freshly grated Parmesan cheese, for garnish

# Instructions:

01 - First up, let's get those chicken breasts ready. I like to pat them really dry with paper towels—this helps them get a beautiful sear. Then, season them generously with salt, pepper, and a little garlic powder if I'm feeling it. Heat a tablespoon of olive oil in a skillet over medium-high heat. When it's shimmering, lay your chicken in there. Don't overcrowd the pan, hon, or they'll steam instead of sear! Cook for about 5-7 minutes per side, or until they're golden brown and cooked through. I always use a meat thermometer to be sure, aiming for 165°F (74°C). Nobody wants dry chicken, right? Once done, transfer them to a cutting board, cover loosely with foil, and let them rest. This step is crucial for juicy chicken!
02 - While the chicken rests, let's tackle those crunchy croutons for our Chicken Caesar Salad Recipe. Preheat your oven to 375°F (190°C). Cut your day-old bread into 1-inch cubes – don't worry about perfect uniformity, a little rustic charm is good! Toss them in a bowl with a generous drizzle of olive oil, a minced clove of garlic, a pinch of salt, and some pepper. Spread them out in a single layer on a baking sheet. Pop them in the oven for about 10-15 minutes, flipping halfway, until they're golden brown and wonderfully crisp. Honestly, I've forgotten them in there once or twice, and they became rock-hard projectiles. Learn from my oops moment!
03 - Now for the star of the show: the dressing! In a medium bowl, combine the mayonnaise, Dijon mustard, freshly squeezed lemon juice, anchovy paste (don't skip it, trust me!), a minced clove of garlic, and a good grating of Parmesan cheese. Whisk it all together until it's smooth and creamy. This is where you taste and adjust, my friend! Does it need more lemon? A little more salt? A crack of fresh black pepper? I'm always adding a tiny bit more lemon because I love that bright zing. This dressing brings the whole Chicken Caesar Salad Recipe together, so make it sing!
04 - By now, your chicken should be nicely rested. Slice it against the grain into thin strips or chop it into bite-sized pieces, whatever you prefer. I usually go for strips, they just look a bit more elegant in the salad. Now, for the romaine: wash it really well – I mean *really* well, nobody wants gritty lettuce! – and then dry it thoroughly. A salad spinner is a lifesaver here. If you don't have one, pat it dry with paper towels. Chop it into manageable, bite-sized pieces. I've definitely served soggy lettuce before, and it just ruins the whole vibe of the Chicken Caesar Salad Recipe, so don't skip the drying step!
05 - In a large bowl, combine the chopped romaine lettuce and your sliced chicken. Drizzle about half of the homemade Caesar dressing over the salad. Gently toss everything together, making sure every piece of lettuce and chicken gets coated. You want it dressed, but not swimming in it, you know? I usually start with less dressing and add more if needed, because you can always add but you can't take away! This is where the magic starts to happen, seeing all those components come together for your beautiful Chicken Caesar Salad Recipe.
06 - Add your crispy croutons and a generous sprinkle of freshly grated Parmesan cheese. Give it one final, gentle toss. I like to serve this immediately because those croutons are at their absolute best when they're fresh and crunchy. The aroma of the garlic and lemon from the dressing, combined with the savory chicken, is just wonderful. This Chicken Caesar Salad Recipe should be a vibrant mix of textures and flavors – crisp lettuce, tender chicken, crunchy croutons, and that irresistible creamy, zesty dressing. Enjoy your delicious creation!

# Notes:

01 - My secret to truly crispy croutons? A little extra olive oil and a lower oven temp for longer. Trust me, it makes a difference!
02 - You can prep the chicken and dressing a day ahead. Store them separately in airtight containers, then just assemble when you're ready to eat. Total game changer for busy weeknights!
03 - Ran out of anchovy paste once, used a tiny dash of Worcestershire sauce and a pinch of salt. Not *exactly* the same, but it worked in a pinch!
04 - For a pretty presentation, don't toss everything in the bowl. Arrange the lettuce, then top with chicken, croutons, and a drizzle of dressing. Looks way more appealing!

# Equipment Needed:

01 - Large skillet
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - whisk
06 - baking sheet
07 - salad spinner (optional)

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 20g
Protein: 35g

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