Time for dinner! Chicken caesar salad is on the menu. The best kind. With perfectly juicy chicken, sumptuous homemade caesar dressing and lots of crunch from a rainbow of veggies and garlicky croutons.

Lately I’ve either been in the mood for a cozy veggie loaded soup or a fresh crunchy Hugh Jass salad. The weather is cooler but I can still rally for a salad as good as this one. And let’s be honest, the crisp bed of lettuce is just a vessel for the incredible caesar dressing. I mean if I’m honest, I don’t think I was craving the salad, I was craving the dressing.

I use my mother-in-law’s caesar dressing that I just adore. It is so good and so easy!

Give it a try- it’s versatile and customizable! And pst, keep the components separate if you want to meal prep this!

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Best Chicken Caesar Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 large salads 1x


My favorite take on chicken caesar salad- seasoned juicy chicken, creamy homemade dressing and lots of crunchy veggies!


Units Scale


  • 1lb chicken breast
  • kosher salt and cracked black pepper
  • 1/2 teaspoon each garlic powder and smoked paprika
  • 1/2 lemon, sliced
  • 1 tablespoon extra virgin olive oil


  • 34 slices stale/crusty sourdough, cubed
  • 3 cloves garlic, minced
  • 3 tablespoons butter


  • 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


  • 1 head romaine, sliced
  • 1 bunch Tuscan kale, sliced
  • 2 stalks celery, sliced
  • 1/2 cup julienned carrots
  • 1/3 cup roasted cashews
  • fresh parmesan, shaved



Preheat oven to 350. Place chicken in a piece of aluminum foil in a baking dish. Pat chicken breast dry. Season with salt, pepper, paprika and garlic powder. Top with 4-5 slices of lemon, drizzle with olive oil. Bring the foil up around the chicken, creating a tent and seal the edges. Bake chicken for 30 minutes or until internal temp is 165 degrees F.


Place bread cubes on lined baking tray. Melt butter in small skillet. Add the garlic and stir until fragrant, about 30 seconds. Drizzle over bread cubes, tossing well to coat all the bread in butter and garlic. Sprinkle with salt. Bake for 12 minutes at 350 degrees until crispy.


Place all ingredients in a food processor or blender and blend until very smooth. Season additionally, if needed.


Toss romaine, kale, celery, carrots together. Top with cashews, croutons, sliced chicken breast and shaved parmesan. Spoon on some dressing and toss well. Garnish with extra cracked pepper and DIG IN.


If you do not have kewpie mayo, regular mayo is fine.

You can use any greens you like, but I think the combo of romaine and Tuscan kale is stellar!

Whenever my bread starts to go stale, I like to cube it up and keep in the freezer for instances like this where I can make quick homemade croutons!