Jump to Recipe·5 from 8 reviews

Share this recipe!

Juicy seasoned chicken, homemade garlicky croutons, crisp romaine and a creamy Caesar dressing? This chicken Caesar salad is a thing of dreams, my friends. Candied pecans, carrots and freshly shaved Parmesan cheese add even more crunch and flavor. It’s an easy, satisfying lunch or dinner my whole family loves, with leftovers that are perfect for chicken Caesar wraps.

This post was originally published on November 9th, 2021 and updated on July 23, 2026.

brown bowl with bright green romaine lettuce, shaved parmesan, homemade croutons and grilled chicken breast

FEATURED COMMENT

“This salad was perfect! The dressing is so delicious and we used the leftovers for chicken Caesar wraps the next day – such a good idea! All your recipes are gold!”

– DANIELLE B

★★★★★

READ ALL COMMENTS

small photo of the author, Erica

Trust me, make the dressing from scratch.

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 won’t like it, you may need to try this homemade Caesar salad dressing recipe and re-evaluate.

This recipe has become an absolute staple in my kitchen. I make it on a VERY regular basis. It’s a really good Caesar salad with a few unique touches, including julienned carrots and candied pecans for texture and buttery, garlicky homemade croutons that store-bought just can’t beat.

Why you’ll love this chicken Caesar salad:

  1. Homemade goodness: From the crunchy croutons to the creamy dressing, this recipe is all about fresh, homemade flavors.
  2. Easy to make: With simple ingredients and easy steps, this salad comes together in no time.
  3. Nutritious: Boasting lean, quality protein and loaded with fresh vegetables, this salad makes healthy eating fun and delicious.
  4. Customizable: Whether you want to add more veggies, swap the nuts, or spice up the chicken, this recipe is versatile and adaptable.

We’ll have the salad for dinner, and then I throw the leftovers into a wrap and toast it on all sides with a little olive oil. My WORD is it good. It’s a winner, and I hope you love it as much as I do!

signature of Erica

What Ingredients You’ll Need to Make this Flavorful Salad:

Overhead view of labeled ingredients, including romaine lettuce, chicken breasts, homemade croutons, Parmesan, carrots, cucumber, candied pecans and anchovy paste.

For the grilled chicken Caesar salad:

  • Chicken: I use organic boneless, skinless chicken breasts. I ‘butterfly’ them so they are thin, which helps them cook quickly and evenly. Drizzle them with extra virgin olive oil, then season with salt, pepper, garlic powder and smoked paprika.
  • Homemade croutons: Cube up leftover sourdough or another sturdy bread, then toss it with melted butter, minced fresh garlic and a pinch of salt before baking until golden and crispy. I keep stale bread cubes in the freezer specifically for this (great for preventing food waste!).
  • Fresh vegetables: Crisp romaine lettuce is the classic base, but I love throwing in a handful of Tuscan kale, spinach or any other leafy greens I have on hand. Julienned carrots and cucumber add extra color, crunch and nutrients.
  • Nuts: Once I tried candied pecans in a Caesar salad, there was no going back. Trust me on this one. You can usually find candied pecans near the salad toppings in the produce section, in the baking aisle with the nuts, or near the specialty cheeses in the deli area. If you don’t like pecans, try roasted pistachios, sliced almonds, cashews, or another nut you prefer.

For the Caesar dressing:

  • Mayonnaise: Some homemade Caesar dressing recipes ask for raw egg yolks and neutral oil to emulsify into a ‘mayo’, but we’re taking a shortcut using prepared mayo. I like to use Chosen Foods avocado oil mayo or kewpie mayo.
  • Extra virgin olive oil loosens the mayo and helps create a smooth, pourable dressing with a more luxurious texture.
  • Dijon mustard and Worcestershire sauce add tang, depth and savory flavor to the dressing. You can usually find both in the condiment aisle.
  • Anchovy paste is what gives Caesar dressing that distinct savory, umami-rich flavor. Using paste is much easier than opening a whole tin of anchovies. It is most often in the canned fish aisle by the tuna but might also be in the condiment aisle.
  • Parmesan cheese 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.
  • Finishing touches: A little lemon juice brightens the dressing, while garlic helps balance everything out. Save a lemon wedge to squeeze over the finished dish.

How to Make Chicken Caesar Salad:

Cook the chicken. Slice the chicken breasts in half lengthwise to create four thin cutlets, then pat them dry. Drizzle with olive oil and season with kosher salt, cracked black pepper, garlic powder and smoked paprika. Grill over medium-high heat for 5–6 minutes per side. Let it rest before slicing into bite-size pieces.

Note: You can also air fry at 375°F for 10–12 minutes while flipping halfway through, or bake in a foil packet with lemon slices and olive oil at 350°F for about 30 minutes.

marinated raw chicken breast on a white plate
grilled chicken breast on a white plate

Toast the croutons. Arrange the sourdough cubes on a lined baking sheet. Combine the 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, toss well and sprinkle with salt. Bake at 350°F for about 12 minutes, until golden and crispy. They’ll crisp up even more as they cool.

unbaked sourdough bread cubes with garlic butter
toasted homemade croutons on a sheet pan

Whip up the dressing. Add all of the dressing ingredients to a food processor or blender and blend until smooth and creamy. Taste and adjust the seasoning as needed. If the dressing is too thick, you can add a tablespoon of cold water to thin.

Mayo, dijon mustard, garlic, parmesan cheese, anchovy paste, olive oil, Worcestershire sauce, salt and black pepper unmixed in a food processor bowl
blended caesar salad dressing in a food processor bowl

Assemble the salad. In a large bowl, toss the chopped romaine and julienned carrots with a few spoonfuls of dressing. Top with sliced chicken, homemade croutons, candied pecans, shaved Parmesan and plenty of cracked black pepper. Finish with more dressing and a squeeze of lemon on top of the salad.

all of the components needed to make the recicpe: lettuce, pecans, dressing, parmesan, chicken and croutons
assembled chicken caesar salad in a large bowl

Expert Tips:

  • Use a block of Parmesan cheese. Please just trust. The flavor from a freshly grated Parmesan is far superior to the pre-grated kind.
  • Save your bread heels! Whenever the last of your sourdough bread 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.
  • Dress the salad a little at a time. Start with a few spoonfuls, toss well and add more as needed. You can always add extra dressing, but you can’t take it away once the lettuce is swimming in it.
  • Use leftovers to make a wrap! See recipe card for how I make a chicken caesar wrap.
overhead view of grilled chicken on top of Caesar salad
45-degree view of romaine lettuce topped with grilled chicken breast and homemade caesar salad dressing

Variation Ideas:

  • Add more veggies. I’m all about loading up on the vegetables! Thinly sliced bell peppers, red onion, celery, or cherry tomatoes would all be 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!
  • Change up the crunch. Swap the candied pecans for pistachios, sliced almonds, cashews, pumpkin seeds, sunflower seeds, or whatever nut/seed you like.
bite of chicken caesar salad on a fork
close up view of the grilled chicken slices on top of a green caesar salad

NOMMMMMM.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components (chicken, croutons, and dressing) ahead of time and store them in separate containers. Assemble the salad just before serving to keep everything fresh.

Where do I find anchovy paste, and can I substitute it?

Anchovy paste is usually hiding near the canned tuna in a small box. It adds the classic umami flavor that gives Caesar dressing its signature taste. If you can’t find it, buy a small tin of anchovies and blend two fillets in the food processor before adding the remaining dressing ingredients.

For a substitute, try 1 teaspoon of finely chopped capers or a little extra Worcestershire sauce. The flavor won’t be exactly the same, but both add a salty, savory boost.

How should I store leftovers?

Store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. The dressing can be stored separately for up to a week. I HIGHLY recommend making the leftovers into a chicken Caesar salad wrap!

How can I make this vegetarian?

Use capers instead of anchovy paste in the dressing and replace the chicken with roasted chickpeas and sweet potatoes. I also love adding avocado chunks to make it extra satisfying! Be sure to check your Worcestershire sauce, since traditional versions contain anchovies.

How can I make this dairy-free?

Leave the Parmesan out of the dressing and salad or use your favorite dairy-free Parmesan. For the croutons, swap the butter for olive oil or a dairy-free butter alternative.

Watch How to Make this Chicken Caesar Salad Recipe:

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Chicken Caesar Salad with Homemade Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Erica Baty
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-45 minutes
  • Yield: 4 large salads 1x
  • Category: Salad
  • Method: Air Fry/Bake, Grill
  • Cuisine: American
Print Recipe

Description

Skip the sad desk salad, we’re digging into the BEST chicken Caesar salad, baybay! Loaded with juicy chicken, creamy homemade dressing and sourdough garlic butter croutons. Use the leftovers to make a wrap for lunch the next day.

Ingredients

Units Scale

Chicken

  • 1 lb chicken breast
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon 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 (about 2 teaspoons)
  • 3 tablespoons butter
  • pinch of salt

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

Instructions

  1. Prep and cook 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 on 1 tablespoon of olive oil and season them with 1 teaspoon each kosher salt, cracked black pepper, garlic powder, and smoked paprika. Toss until evenly coated in oil and seasonings.
    1. 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 the internal temperature reaches 165ºF with a instant-read thermometer.
    2. 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).
    3. Air fryer method: Air fry at 375 degrees for 10-12 minutes, flipping halfway through.
  2. Toast the croutons. Place about 3 cups sourdough cubes on a lined baking oven tray (I like to line mine with reusable silicone baking mats). Combine 3 tablespoons butter and 2 teaspoons of minced garlic cloves in a small bowl. 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 a pinch of salt. Bake at 350°F (175°C) for 12 minutes, or until crispy and golden. Keep in mind that the croutons will continue to crisp up as they cool.
  3. Whip up the dressing. Combine 2 cloves minced garlic, 3/4 cup 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 salt, 1/4 teaspoon pepper, and 2 tablespoons of olive oil in a food processor or high-speed blender. Blend until smooth and creamy. Adjust seasoning to taste if necessary. If the dressing is too thick, you can add a tablespoon of cold water to thin.
  4. Assemble the salad. In a large bowl, toss the sliced romaine lettuce with julienned carrots and a few spoonfuls of Caesar dressing. Top with sliced chicken breast, croutons, candied pecans, shaved parmesan and another crack of black pepper. Drizzle with more dressing.

Dig in and go to salad lover’s heaven.

Notes

How to make a chicken Caesar salad wrap: Toss the romaine lettuce and julienned carrot mixture with a little dressing. Place salad in a large burrito-sized tortilla along with sliced chicken breast, shaved 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.

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

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

If you like this classic Caesar salad, you’ll love these other incredible salad recipes:

Crispy Chicken Tender Kale Salad with Parmesan Vinaigrette

Little Gem Salad with Caesar Vinaigrette and Crispy Shallots

Incredible BLT Chicken Salad

Crispy Chicken Caesar Lettuce Wraps (Embarrassingly Easy Dinner with Costco shortcuts!)

Super Easy Tortellini Caprese Salad with Pesto Vinaigrette

Share this recipe!