Chicken Caesar Salad

Chicken Caesar Salad brings it all together with crisp romaine, tender grilled chicken, lightly seasoned homemade croutons, shaved Parmesan and tangy Caesar Dressing.  Better than any restaurant Caesar Salad, this recipe will quickly become one of your favorites.

One of hubby’s and my darling daughter’s favorite recipes. It is so much tastier when you mix your own dressing. 

Spring is finally here and summer will be here before we know it.  Time to bring out the salads and grilled chicken and fish.  A little lighter fare is in order and boy is it tasting delicious.  This Chicken Caesar Salad will hit the spot just right.  You can even prepare the grilled chicken, homemade Caesar dressing and croutons ahead of time.  Then you will only need to chop, wash, and toss the salad.  This makes supper a breeze.

How do you make Chicken Caesar Salad?

The Salad Croutons

You can use any day-old baguette, French bread, Italian bread, Ciabatta bread, country white, whole wheat or even rye bread. I have never met a bread that did not make a great crouton.  Cut the bread in bite-size chunks and spread over a baking sheet covered with parchment paper.  In a small bowl whisk together olive oil, garlic powder, salt and pepper.  Now brush the bread chunks with the olive oil mixture. Bake at 375 degrees for 15-20 minutes flipping the croutons halfway through the baking process.

Caesar Salad Dressing

Start by adding the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor.  A mini processor works well and does not leave a lot of clean up. Pulse several times to chop the garlic and break up the anchovies.  Now add the grated Parmesan Cheese and pulse a couple more times. Add salt and pepper to taste.  Keep in mind that anchovies are quite salty so you may not want any salt at all.

Grilled Caesar Chicken

Using a large Ziploc zipper bag, combine the chicken breasts, red wine vinegar, Dijon mustard, olive oil and a couple tablespoons of the Caesar dressing. Set flat in the fridge for about 30-35 minutes flipping  halfway through.  Preheat the grill to 425-450 degrees.  Remove chicken breasts from marinade and place on the grill.  Grill for 10-12 minutes flipping halfway through.  Chicken is done when the internal temperature reaches 165 degrees.  Remove from the grill, cover with aluminum foil and let rest while you finish getting the rest together.

Mixing the Salad

Cut the chicken into bite-sized pieces. Toss the chopped romaine lettuce, dressing, croutons and chicken.  For added flavor top with fresh shaved Parmesan cheese.

Are anchovies in Caesar Salad Dressing?

Yes there are honest to goodness anchovies in the dressing.  They give the dressing part of its unique flavor but because there are so many delectable flavors blended together you will never even know that they are there.  So just turn your head and put them in the processor with the other ingredients.

You can find canned anchovies at your grocery store in the same aisle as the canned tuna, sardines and salmon.  Most grocery stores have small cans at a reasonable price because they know you want to make a real Caesar salad and you only need a few. Seal any extra anchovies in a airtight container in the fridge for up to two months. This will give you plenty of time to make another Caesar Salad.

Other salads you will love!

• Nicoise Salad
• Italian Chopped Salad with Fresh Italian Dressing
• Spinach Salad with Warm Honey Mustard Vinaigrette
• Layered Taco Salad
• Honey Mustard Chicken Salad with Bacon & Avocado

Chicken Caesar Salad

Chicken Caesar Salad brings it all together with crisp romaine, grilled chicken, seasoned homemade croutons, shaved Parmesan and tangy Caesar Dressing. Perfect for a light lunch or dinner, or served as a side salad!

5 from 11 votes

Print Pin Rate

Course: main meal salad

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 1404kcal

Author: Beth Pierce

Ingredients

Homemade Croutons

• 4 cups day old bread cut in bite size cubes
• 1/4 cup olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Caesar Dressing

• 4 cloves garlic
• 4 anchovies
• Juice from one lemon about 2 tablespoons
• 1 1/2 teaspoon Worcestershire Sauce
• 1 teaspoon Dijon mustard
• 3/4 cup mayonnaise
• 1/2 cup fresh grated Parmesan Cheese

Caesar Chicken

• 2 large chicken breasts about 1.25 lbs
• 3 tablespoons red wine vinegar
• 3 tablespoons Dijon Mustard
• 3 tablespoons olive oil
• 2 tablespoons of the Caesar dressing

Salad

• 1 large head Romaine lettuce chopped
• 1/3 cup shaved Parmesan cheese

Instructions

• In small bowl whisk together olive oil, garlic powder, salt and pepper.  Place the bread cubes on parchment covered baking sheet. Brush the bread cubes with the olive oil mixture. Bake at 375 degrees for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.
• Add the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor.  Pulse several times to chop the garlic and blend the anchovies.  Add Parmesan Cheese and pulse 2 times. Add salt and pepper to taste.
• Using a large Ziploc zipper bag combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30-35 minutes flipping  halfway through.  Preheat the grill to 425-450 degrees.  Remove chicken breasts from marinade and place on the grill.  Grill for 10-12 minutes flipping halfway through.  Chicken is done when the internal temperature reaches 165 degrees.  Remove from the grill, cover with aluminum foil and let rest for 10-15 minutes.
• Cut chicken into bite size pieces. Toss the romaine lettuce, dressing, croutons and chicken.  For added flavor top with fresh shaved Parmesan cheese.

Nutrition

Calories: 1404kcal | Carbohydrates: 120g | Protein: 59g | Fat: 76g | Saturated Fat: 14g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 2246mg | Potassium: 1051mg | Fiber: 12g | Sugar: 18g | Vitamin A: 907IU | Vitamin C: 7mg | Calcium: 594mg | Iron: 10mg

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