Chicken Caesar Salad

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Chicken Caesar Salad with Homemade Dressing and Grilled Chicken

A hearty twist on the beloved classic, this Chicken Caesar Salad features juicy pan-seared chicken, crisp greens, tangy Caesar dressing, crunchy homemade croutons, and shaved Parmesan—all tossed together to create a perfectly balanced and satisfying meal.

Why You’ll Love This Recipe

This isn’t just your average Caesar salad. The combination of romaine lettuce, shredded Brussels sprouts, and Tuscan kale adds texture and nutrition. Marinated chicken breasts are seared to golden perfection, then sliced and arranged over a bed of vibrant greens. The real star is the rich and creamy Caesar dressing, infused with garlic, anchovy, lemon, and Dijon for a bold flavor profile.

Ingredients

Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes (plus marinating time)

  • 3 boneless, skinless chicken breasts
  • 2 cups Caesar dressing, divided (use your favorite store-bought or homemade version)
  • 1 tablespoon olive oil
  • 2 cups chopped romaine lettuce
  • 2 cups shredded Brussels sprouts
  • 2 cups shredded Tuscan kale
  • 1 cup grape tomatoes, halved
  • 1–1½ cups croutons, store-bought or homemade
  • ½ cup shaved Parmesan cheese

Optional Homemade Croutons

For extra crunch and flavor, make your own croutons:

  • Dice day-old bread into 1-inch cubes.
  • Toss with olive oil, garlic powder, salt, and a pinch of Italian herbs.
  • Bake at 375°F (190°C) for 10–15 minutes, flipping halfway, until golden and crisp.

Instructions

1. Marinate the Chicken

  • Pat chicken breasts dry using paper towels.
  • Place in a large zip-top bag or shallow container.
  • Pour 1 cup of Caesar dressing over the chicken, seal or cover, and refrigerate for at least 4 hours or overnight for the best flavor.

2. Cook the Chicken

  • Remove the chicken from the marinade and discard the used dressing.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the marinated chicken and sear for 5–7 minutes per side, or until golden brown and fully cooked through (internal temperature: 165°F / 74°C).
  • Remove the chicken from the skillet and let it rest for 10–15 minutes before slicing.

3. Prepare the Salad Base

  • In a large salad bowl or platter, combine:
    • Chopped romaine
    • Shredded Brussels sprouts
    • Shredded Tuscan kale
    • Halved grape tomatoes
  • Gently toss to mix.

4. Assemble the Salad

  • Thinly slice the rested chicken breasts.
  • Layer the chicken over the mixed greens.
  • Sprinkle generously with croutons and shaved Parmesan.
  • Drizzle with the remaining 1 cup of Caesar dressing, or serve it on the side.

Tips for Success

  • For extra flavor: Use a grill pan or outdoor grill for cooking the chicken.
  • Make ahead: The chicken can be cooked up to 2 days in advance and stored in the fridge.
  • Short on time? Use a rotisserie chicken and your favorite bottled Caesar dressing.

Nutrition (per serving – approximate)

  • Calories: 705 kcal
  • Protein: 51g
  • Fat: 23g (Saturated: 8g, Polyunsaturated: 27g, Monounsaturated: 12g)
  • Carbohydrates: 7g (Sugar: 4g, Fiber: 2g)
  • Cholesterol: 176mg
  • Sodium: 1224mg
  • Potassium: 1098mg
  • Vitamin A: 2587 IU
  • Vitamin C: 38mg
  • Calcium: 87mg
  • Iron: 2mg

Note: Nutritional values are calculated using online tools and should be considered estimates.

Serving Suggestions

This Chicken Caesar Salad is perfect as a standalone entrée for lunch or dinner. Serve it alongside a warm garlic flatbread or a light vegetable soup for a complete, satisfying meal.

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