Tangy Chicken Caesar Salad: My Simple Homestyle Recipe (Print Version)

Tangy Chicken Caesar Salad offers a fresh, satisfying meal. Learn my personal recipe, full of crispy romaine, tender chicken, and creamy, zesty dressing.

# 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 Gluten

# Ingredients:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - Salt and black pepper to taste

→ Crisp Caesar Components

05 - 2 heads romaine lettuce, washed and dried
06 - 1 cup crusty bread, day-old, torn into pieces (for croutons)
07 - 2 tbsp olive oil (for croutons)
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for garnish

→ Homestyle Caesar Dressing

09 - 1/2 cup mayonnaise
10 - 2 tbsp fresh lemon juice
11 - 1 tbsp Dijon mustard
12 - 2 cloves garlic, minced
13 - 1 tsp anchovy paste (optional, but recommended for umami)
14 - 1 tsp Worcestershire sauce
15 - 1/4 cup extra virgin olive oil
16 - Salt and black pepper to taste

→ Finishing Touches

17 - Extra freshly grated Parmesan
18 - Freshly ground black pepper

# Instructions:

01 - First things first, let's get that chicken ready for our Tangy Chicken Caesar Salad. I like to pat the chicken breasts really dry – this helps them get a beautiful sear later. Then, I season them generously with salt, pepper, and a little garlic powder. Sometimes, I’ll even throw on a pinch of paprika for color. Pop them in a hot skillet with a drizzle of olive oil, sear for a few minutes until golden, then finish them in the oven. This is where I always forget to preheat the oven, oops! Keep an eye on them; you want tender, juicy chicken, not dry, sad chicken.
02 - Now for the star of our Chicken Caesar Salad: the dressing! In a bowl, I whisk together the mayo, lemon juice, Dijon, minced garlic, anchovy paste, a good splash of Worcestershire, and a generous grating of Parmesan. I always start with less anchovy and add more if I’m feeling brave. Slowly drizzle in the olive oil while whisking constantly until it’s thick and creamy. Taste it! Does it need more lemon? More salt? This is your kitchen, hon. Adjust it until it makes your taste buds happy. I once added too much lemon and it was super tart; learn from my mistakes!
03 - Homemade croutons for this Chicken Caesar Salad are a non-negotiable for me. They're so easy and so much better than store-bought. I tear the day-old bread into rustic, bite-sized pieces, toss them with olive oil, salt, pepper, and a little more minced garlic. Spread them on a baking sheet and toast them in the oven until golden brown and super crunchy. My kitchen smells amazing at this point! Just try not to eat them all before they make it to the salad. It's a real challenge, honestly.
04 - While the croutons are toasting, I get the romaine ready. Give it a good wash under cold water, then dry it thoroughly. A salad spinner is my best friend here; soggy lettuce ruins everything. I then chop it into bite-sized pieces – not too small, not too big. You want a good, satisfying crunch with every forkful of this Chicken Caesar Salad. Sometimes I get a little overzealous and chop too much, but hey, more salad for leftovers, right?
05 - Okay, time to bring it all together for our Tangy Chicken Caesar Salad! In a large bowl, I toss the chopped romaine with about half of the dressing. You don't want to drown it, just lightly coat the leaves. Then, I slice the cooked chicken into strips or dice it, whatever you prefer. Add the chicken, croutons, and a generous shower of freshly grated Parmesan to the bowl. I often get Parmesan everywhere at this stage, but that's just part of the kitchen chaos!
06 - Give everything a gentle toss to combine, adding more dressing if you like. I always save a little extra Parmesan and a few croutons for garnishing the top; it just makes it look so much prettier. The final result should be a vibrant, crunchy, creamy Chicken Caesar Salad that smells of garlic and lemon. Serve it up immediately, because no one likes a sad, wilted salad. This is where you admire your handiwork and maybe take a quick photo before digging in!

# Notes:

01 - My secret for extra crispy chicken? A quick pan-sear with a tiny bit of butter after baking. Trust me on this one, it makes all the difference!
02 - You can prep the dressing and cook the chicken a day ahead. Just keep them separate and assemble right before serving to avoid soggy greens.
03 - Ran out of Parmesan? A good quality Pecorino Romano works beautifully, giving it a sharper, saltier kick. I've tried it, and it's quite good.
04 - Serve this Chicken Caesar Salad with a warm, crusty baguette for soaking up any extra dressing. Oh, and a glass of chilled white wine, please!

# Equipment Needed:

01 - Large skillet
02 - baking sheet
03 - whisk
04 - large mixing bowl
05 - salad spinner (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 15-20g
Protein: 30-40g

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