Best Chicken Caesar Salad Recipe

I was tired of serving the same boring salads for dinner, so I created this **best chicken caesar salad recipe** to give our weeknights a restaurant-quality upgrade. This recipe offers a restaurant-quality upgrade you can make at home in minutes. We’re ditching the standard dressing for a rich, vibrant sun-dried tomato version that delivers huge flavor without the fuss. The combination of juicy, marinated chicken, aromatic croutons, and creamy dressing makes this a hearty, all-in-one meal perfect for busy weeknights when you still crave something fresh and satisfying for the family. The secret lies in a simple chicken marinade, crispy rosemary croutons, and that amazing dressing. You’ll find this **best chicken caesar salad recipe** quickly becomes a new favorite in your dinner rotation.

Ingredients

This recipe for the **best chicken caesar salad recipe** relies on a few high-quality ingredients to create a rich and satisfying meal. The star of this **best chicken caesar salad recipe** is truly the dressing.

• Chicken Breasts: 450 g (1 lb) boneless, skinless chicken breasts. Use breasts of roughly similar thickness for consistent cooking. Pat the chicken thoroughly dry before marinating to encourage a better sear. Marinate for at least 15 minutes for a flavor boost; a longer marinade will create a deeper flavor.
• Marinade and Cooking Oil: 15 ml (1 tablespoon) olive oil, fresh lemon juice, 2 cloves garlic minced, 2.5 ml (1/2 teaspoon) dried oregano, salt and pepper. The lemon juice and oregano create a bright, savory flavor base for the chicken. Use a quality extra virgin olive oil for both marinating and searing.
• Croutons: 200 g day-old rustic bread (e.g., sourdough, ciabatta), 15 ml (1 tablespoon) olive oil, 1 sprig fresh rosemary, salt and pepper. Day-old bread prevents the croutons from becoming soggy when baking. Fresh rosemary adds a strong, aromatic flavor. Cut the bread into even 2.5 cm (1-inch) cubes for uniform crispiness.
• Salad Base: 2 large heads romaine lettuce. Wash the lettuce and dry it thoroughly with a salad spinner or paper towels; excess moisture will make the salad soggy. Tear the lettuce by hand instead of cutting for a more rustic texture.
• Sun-Dried Tomato Caesar Dressing: 60 g (2 oz) oil-packed sun-dried tomatoes (drained, reserve 1 tsp oil), 120 ml (1/2 cup) full-fat mayonnaise, 30 ml (2 tablespoons) fresh lemon juice, 30 ml (2 tablespoons) apple cider vinegar, 2 cloves garlic minced, 10 ml (2 teaspoons) alcohol-free Dijon mustard, 20 g (3/4 oz) vegetarian/halal-certified Parmesan, 30-60 ml (2-4 tablespoons) water, 2.5 ml (1/2 teaspoon) granulated sugar, salt and pepper. The combination of sun-dried tomatoes and vinegar provides depth and tang to a standard creamy base. Use full-fat mayonnaise for the best texture and richness. The water helps thin the dressing to a pourable consistency; adjust to preference.
• Garnish: 20 g (3/4 oz) vegetarian/halal-certified Parmesan cheese, freshly grated. Use a microplane or fine grater for light, airy shreds of cheese that melt slightly over the warm chicken.

Instructions

1. Marinate the Chicken: Pat the chicken breasts dry with paper towels. In a shallow dish, combine 15 ml olive oil, 15 ml lemon juice, 1 minced garlic clove, dried oregano, salt, and pepper. Add the chicken, turning to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. The marinade adds essential flavor to the chicken for this delicious **chicken caesar salad recipe**.
2. Make the Crispy Rosemary Croutons: Preheat the oven to 180°C (350°F). In a large bowl, toss the rustic bread cubes with 15 ml olive oil, chopped fresh rosemary, a pinch of salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and bake for 10-15 minutes, or until golden brown and crisp, tossing halfway through. Let cool completely before assembling the salad.
3. Cook the Chicken: Heat a large skillet (a 10-inch cast iron works well here) over medium-high heat with a drizzle of olive oil. Sear the marinated chicken breasts for 5-7 minutes per side, ensuring a golden brown crust forms with nice char marks. Cook until the internal temperature reaches 74°C (165°F). Remove from pan, tent with foil, and let rest for 5 minutes before slicing against the grain into 1 cm (1/2-inch) thick strips. Resting ensures the chicken stays juicy and tender for this **best chicken caesar salad recipe**.
4. Prepare the Sun-Dried Tomato Caesar Dressing: In a blender or food processor, combine the drained sun-dried tomatoes, mayonnaise, 30 ml lemon juice, apple cider vinegar, 1 minced garlic clove, Dijon mustard, 20 g Parmesan, granulated sugar, salt, and pepper. Blend until completely smooth and creamy, scraping down the sides as necessary. If the dressing is too thick, add water, 1 tablespoon at a time, until it reaches a thick, pourable consistency. Taste and adjust seasonings as needed.
5. Assemble the Salad: In a large serving bowl, combine the torn romaine lettuce. Drizzle about half of the Sun-Dried Tomato Caesar Dressing over the lettuce and toss gently until the leaves are lightly coated. Arrange the sliced chicken and crispy rosemary croutons over the dressed lettuce for a complete **chicken caesar salad**.
6. Plate and Garnish: Transfer the salad to individual plates or a large serving bowl. Drizzle the remaining dressing generously over the top of the chicken and croutons, letting it pool slightly. Finish with a generous sprinkle of freshly grated Parmesan cheese. This high-protein meal is excellent for healthy eating.

Make-Ahead Tips for Easy Weeknight Meals

This best chicken caesar salad recipe is perfect for weeknight meal prep, as many components can be prepared in advance. Making the ingredients ahead lets you have a fresh, healthy dinner ready in minutes on a busy evening. I often prep all the components on a Sunday so I can pull together a quick meal on Monday or Tuesday night.

• Dressing: Prepare the dressing up to 5 days ahead of time and store it in an airtight jar in the refrigerator. The flavors actually meld and deepen over time.
• Croutons: The croutons can be made 1-2 days ahead and stored in an airtight container at room temperature to keep them crispy. Wait to add them to the salad until just before serving.
• Chicken: The chicken can be cooked and sliced up to 3 days ahead and stored in the fridge in a sealed container. Reheat slightly before serving or add it cold to the salad for an easy, high-protein lunch.
• Assembly: Wait to assemble the entire salad until just before serving to prevent the lettuce and croutons from getting soggy from the creamy dressing.

Flavor Variations and Swaps

• Grilled Chicken Variation: Instead of pan-searing, grill the marinated chicken on an outdoor grill for extra smoky char flavor. This adds a nice depth to the best chicken caesar salad recipe during the summer months.
• Vegetable Additions: Feel free to add cherry tomatoes, cucumber slices, or red onion slivers for extra crunch and color. Sliced avocado also adds healthy fats and a creamy texture.
• Cheese Swaps: If you don’t have vegetarian Parmesan, finely grated Pecorino Romano or a sharp, dry cheddar can add a salty kick. Just avoid pre-shredded cheese, as it often has anti-caking agents that affect melting.
• Kid-Friendly Tweaks: If your kids aren’t keen on the rosemary croutons, make a small batch of plain croutons for them. You can also serve the dressing on the side for dipping, making this best chicken caesar salad recipe more approachable for little ones.

FAQs

How do I ensure the croutons stay crunchy?

Make sure the bread is completely dry before adding oil and bake until a deep golden brown. Store them in an airtight container at room temperature, separate from the lettuce. Add just before serving; once they touch the dressing, they will start to soften quickly.

Can I use different greens for this salad?

Absolutely. While romaine offers the best crunch and classic texture for a caesar salad, you can also use a mixture of greens like iceberg, baby spinach, or spring mix for a lighter texture. The sun-dried tomato dressing pairs well with almost any green.

How long does the sun-dried tomato dressing last?

Because this dressing uses mayonnaise and not raw egg yolks, it is very stable. Store it in a sealed jar in the refrigerator for up to 5-7 days. Always taste it before using it to ensure freshness, as the garlic flavor can mellow over time.

What’s the best way to get crispy chicken without a deep fryer?

For the crispiest chicken, pat the breasts dry thoroughly with paper towels before marinating, and don’t overcrowd the pan during searing. Use medium-high heat to create a good sear, then reduce the heat if needed to cook through. This technique creates a delicious crust for your best chicken caesar salad recipe.

Is this best chicken caesar salad recipe suitable for dietary restrictions?

We used vegetarian/halal-certified Parmesan and alcohol-free mustard to make it suitable for various diets. For a gluten-free version, use a gluten-free bread for the croutons. This recipe is also naturally high-protein and low-carb when served without croutons, making it a great choice for healthy eating.

Conclusion

This best chicken caesar salad recipe transforms a simple meal into a satisfying, flavorful dish that truly impresses, making it perfect for family dinner. Add this best chicken caesar salad recipe to your weekly meal plan and pin it for later to enjoy a fresh take on a classic.

best chicken caesar salad recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mali
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This recipe transforms a classic chicken Caesar salad with a vibrant sun-dried tomato dressing, making it a flavorful and hearty weeknight meal. It features marinated chicken, aromatic rosemary croutons, and a creamy, tangy dressing.

---

Ingredients

Scale 1x2x3x

• For the Chicken:
• 450g (1 lb) boneless, skinless chicken breasts
• 15ml (1 tablespoon) olive oil
• 1 clove garlic, minced
• 15ml (1 tablespoon) fresh lemon juice
• 2.5ml (1/2 teaspoon) dried oregano
• Salt and pepper to taste
• For the Rosemary Croutons:
• 200g (7 oz) day-old rustic bread, cut into 1-inch cubes
• 15ml (1 tablespoon) olive oil
• 1 sprig fresh rosemary, chopped
• Salt and pepper to taste
• For the Sun-Dried Tomato Dressing:
• 60g (2 oz) oil-packed sun-dried tomatoes, drained
• 120ml (1/2 cup) full-fat mayonnaise
• 30ml (2 tablespoons) fresh lemon juice
• 30ml (2 tablespoons) apple cider vinegar
• 2 cloves garlic, minced
• 10ml (2 teaspoons) Dijon mustard
• 20g (3/4 oz) vegetarian Parmesan cheese, grated
• 30–60ml (2-4 tablespoons) water
• 2.5ml (1/2 teaspoon) granulated sugar
• Salt and pepper to taste
• For Assembly:
• 2 large heads romaine lettuce, torn into pieces
• 20g (3/4 oz) vegetarian Parmesan cheese, freshly grated, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate the Chicken: Pat the chicken breasts dry. Combine 15ml olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a dish. Add chicken, turning to coat, and let marinate for at least 15 minutes.
2. Bake the Croutons: Preheat oven to 350°F (180°C). Toss bread cubes with 15ml olive oil, chopped rosemary, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes, tossing halfway through, until golden brown and crisp. Let cool completely.
3. Cook the Chicken: Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the marinated chicken for 5-7 minutes per side until a golden brown crust forms and the internal temperature reaches 165°F (74°C). Remove from heat, tent with foil, and let rest for 5 minutes before slicing.
4. Prepare the Dressing: In a blender, combine sun-dried tomatoes, mayonnaise, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, 20g Parmesan, sugar, salt, and pepper. Blend until smooth. Add water gradually, 1 tablespoon at a time, to reach a thick, pourable consistency.
5. Assemble and Serve: Combine the torn romaine lettuce and half of the dressing in a large bowl and toss gently to coat. Arrange sliced chicken and crispy croutons over the salad. Drizzle with remaining dressing and garnish with extra grated Parmesan cheese.

Notes

For the crispiest chicken, pat the breasts dry thoroughly before marinating and don’t overcrowd the pan during searing. To prevent soggy croutons, keep them separate from the lettuce until just before serving. The dressing can be prepared up to 5 days in advance and stored in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish, Salad
• Method: Pan-searing, Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 610 kcal
• Sugar: 5g
• Sodium: 820mg
• Fat: 48g
• Saturated Fat: 9g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 46g
• Cholesterol: 105mg