Best Chicken Caesar Salad with Garlic Butter Croutons

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Juicy chicken, homemade garlicky croutons, crisp romaine lettuce and a creamy Caesar dressing- this chicken Caesar salad is a thing of dreams my friends. Perfect for lunch, dinner, or any time you need a healthy and satisfying meal the whole family will love.

This post was originally published on November 9th, 2021 and updated on August 20th, 2024.

Erica’s Thoughts

I distinctly remember one camping trip when I was a kid, my aunt made homemade Caesar dressing for the salad we were eating. One look at it and I thought, there is no waaaay I’m eating that, where the heck is the ranch? Le sigh. 🙄 Kids amirite?

Now that I’m a ‘grown-up’ I know better. MUCH better, actually. Because homemade Caesar salad dressing is about the best thing everrrr. Truly, if you think you don’t like Caesar dressing, you may need to try this homemade version and re-evaluate. This recipe has become an absolute staple in my kitchen. I make it on a VERY regular basis. We have chicken Caesar salad for dinner and then I throw the leftovers in a wrap, toast it on all sides with a little bit of olive oil to make a grilled chicken Caesar salad wrap. My WORD is it good.

This is a classic, good Caesar salad with just a few unique touches. I love adding a bit of texture with julienned carrots and candied pecans and the homemade croutons add a buttery, garlicky touch that store-bought just can’t beat. It’s a winner and I hope you love it as much as I do!

What You’ll Need to Make this Flavorful Salad:

For the chicken

Chicken: I use organic boneless, skinless chicken breasts. I recommend ‘butterflying’ them so that each breast is quite thin. This helps them cook quickly and evenly.

Seasonings: we season up the chicken with salt, pepper, garlic powder and smoked paprika to give it more flavor and oomph.

For the croutons

Leftover bread: Homemade croutons are the perfect way to use up leftover bread heels. I buy a loaf of sourdough bread each week and whenever it starts to get stale I cube it up and throw it in the freezer to use whenever I want to make croutons!

Garlic: you’ll need a fresh garlic clove for the croutons and for the dressing. In a pinch you can sub garlic powder.

Butter: melted butter helps the bread crisp up in the oven into nice little croutons.

For the dressing

Mayo: this Caesar dressing takes a shortcut by using already-made mayo. Some Caesar dressing recipes call for egg yolks and neutral oil to emulsify into a ‘mayo’ but we’re skipping that step! I like to use avocado oil mayo or kewpie mayo.

Dijon mustard: Dijon mustard adds a distinct flavor and tang. It can be found in the condiments aisle at the grocery store.

Worcestershire sauce: Worcestershire sauce is a savory, fermented condiment made with molasses, anchovies and spices, commonly found in the condiments aisle near the steak sauces.

Anchovy paste: anchovy paste is a smooth, umami-rich condiment made from ground anchovies. It’s our shortcut here instead of getting a tin of anchovies. It is most often in the canned fish aisle by the tuna but might also be in the condiment aisle.

Lemon: you’ll want a little lemon juice for the chicken and dressing and a lemon wedge to squeeze on the finished dish.

Parmesan cheese: parmesan adds a rich, nutty flavor to Caesar salad. I use a microplane to finely grate it for the dressing and a vegetable peeler to shave it into strips for the salad.

Extra virgin olive oil: olive oil makes the dressing smooth and luxurious and provides moisture when cooking the chicken.

For the salad

Romaine lettuce: romaine is the classic crunchy lettuce for Caesar salad but I love throwing in a handful of Tuscan kale, spinach or any other leafy greens I have on hand.

Julienned carrots: for some more crunch and color, I add a handful of shredded carrots. Optional, but recommended!

Cucumber: another optional veggie, but adds satisfying crunch and nutrition!

Nuts: one time I had candied pecans in a Caesar salad and have never turned back. They offer crunch and subtle sweetness that is soooo good!

How to Make Chicken Caesar Salad

Grill the chicken: Slice the chicken breasts in half lengthwise. There are usually 2 large chicken breasts in my pack (I get the kind from Costco) so I’ll end up with four thin cutlets. Pat the chicken dry. Drizzle with oil and season them with kosher salt, cracked black pepper, garlic powder, and smoked paprika and toss until even coated in oil and seasonings. Heat a grill over medium-high heat. Oil the grill grates. Place the chicken on the hot grill and grill for 5-6 minutes per side. See recipe card for other cooking methods.

Toast the croutons: Place the sourdough cubes on a lined baking sheet. Combine butter and garlic in a small bowl and microwave for 20-40 seconds, until melted. Make sure to cover it so it doesn’t splatter! Drizzle the garlic butter over the bread cubes and toss well to coat. Sprinkle with salt. Bake at 350°F (175°C) for 12 minutes, or until crispy and golden. The croutons will continue to crisp up as they cool.

Whip up the dressing: Combine all the dressing ingredients in a food processor or blender. Blend until smooth and creamy. Adjust seasoning to taste if necessary. If the dressing is too thick for your liking you can add a tablespoon of cold water to thin.

Assemble! In a large bowl, toss the sliced romaine with julienned carrots and a few spoonfuls of dressing. Place sliced chicken breast, croutons, pecans, shaved parmesan and another crack of black pepper on top of the salad. Drizzle with more dressing.

Expert Tips and Variation Ideas

• Add more veggies: I’m all about loading up on the vegetables! Sliced cucumbers, celery, thinly sliced red onion and cherry tomatoes are all great additions.
• Switch up the protein: this salad is fabulous with shrimp, crispy bacon, chicken thighs, a jammy egg or thinly sliced steak. For a vegetarian version I like to roast up chickpeas and sweet potatoes and add avocado- it is amazingly satisfying!
• Use a block of parmesan cheese. Please just trust. The flavor from block parmesan is far superior to the pre-grated kind. Use a vegetable peeler to shave off thin chunks!
• Save your bread heels! Whenever the last of your sourdough loaf is on the verge of going bad, cube it up, place in a gallon Ziploc bag and keep it in the freezer for croutons. No need to thaw before tossing with garlic butter and popping them in the oven.
• Use leftovers to make a wrap! See recipe card for how I make a chicken caesar wrap.

FAQs

NOMMMMMM.

Watch how to make chicken caesar salad:

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

Best Chicken Caesar Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Erica
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-45 minutes
• Yield: 4 large salads 1x
• Category: Salad
• Method: Grill
• Cuisine: American

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Description

Skip the sad desk salad, we’re digging into the BEST chicken Caesar salad baybay! Don’t forget to use the leftovers to make a wrap for the most satisfying lunch.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 1 lb chicken breast
• 1 teaspoon each kosher salt, black pepper, garlic powder, smoked paprika
• 1 tablespoon extra virgin olive oil

Croutons

• 3–4 thick slices (about 3 cups total) stale/crusty sourdough, cubed
• 2 cloves garlic, minced or grated
• 3 tablespoons butter
• pinch of salt

Dressing

• 2 cloves garlic, minced
• 3/4 cup good quality mayo
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 2 tablespoons lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon each salt and pepper
• 2 tablespoons extra virgin olive oil

Salad

• 1 head romaine, sliced
• 1/2 cup julienned carrots
• 1 small Persian cucumber, thinly sliced
• 1/3 cup candied pecans or roasted cashews
• 1–2oz Parmesan, shaved or grated

Cook Mode Prevent your screen from going dark while cooking this recipe!

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Instructions

Chicken:

Slice the chicken breasts in half lengthwise. There are usually 2 large chicken breasts in my pack (I get the kind from Costco) so I’ll end up with four thin cutlets. Pat the chicken dry. Drizzle with oil and season them with kosher salt, cracked black pepper, garlic powder, and smoked paprika and toss until even coated in oil and seasonings.

Grill method: Heat a grill over medium high heat. Oil the grill grates. Place the chicken on the hot grill and grill for 5-6 minutes per side, or until internal temperature reaches 165 degrees.

Oven method: Preheat your oven to 350°F (175°C). Place the chicken on a piece of aluminum foil in a shallow baking dish. Top with lemon slices and drizzle with olive oil. Fold the foil into a tent around the chicken and seal the edges. Bake for 30 minutes or until the internal temperature reaches 165°F (75°C).

Air fryer method: air fry at 375 degrees for 10-12 minutes, flipping halfway through.

Croutons:

Place the sourdough cubes on a lined baking tray. Combine butter and garlic in a small bowl and microwave for 20-40 seconds, until melted. Make sure to cover it so it doesn’t splatter!

Drizzle the garlic butter over the bread cubes and toss well to coat. Sprinkle with salt. Bake at 350°F (175°C) for 12 minutes, or until crispy and golden. The croutons will continue to crisp up as they cool.

Dressing:

Combine all the dressing ingredients in a food processor or blender. Blend until smooth and creamy. Adjust seasoning to taste if necessary.

Assemble:

In a large bowl, toss the sliced romaine with julienned carrots and a few spoonfuls of dressing. Top with sliced chicken breast, croutons, pecans, shaved parmesan and another crack of black pepper. Drizzle with more dressing.

Dig in and go to salad lover’s heaven.

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Notes

• Chicken Caesar salad wrap: toss the romaine/carrot mixture with a little dressing. Place salad in a large burrito-sized tortilla along with sliced chicken breast, parmesan cheese and another big spoonful of dressing. (I usually omit the croutons and pecans when making a wrap but you can add them if you want). Fold in the short sides, then roll into a compact wrap. Heat a swish of olive oil in a nonstick pan over medium-high heat. Place the wrap seam-side down into the hot olive oil and toast the wrap for 2-3 minutes per side until golden brown all the way around. It’s SO GOOD.
• Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions.

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Nutrition

• Serving Size: 1 large salad + 2 tablespoons dressing
• Calories: 552
• Sugar: 4.5 g
• Sodium: 852.7 mg
• Fat: 34.3 g
• Carbohydrates: 26.2 g
• Fiber: 4.5 g
• Protein: 35.5 g
• Cholesterol: 122.4 mg

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