← Back to recipe
Chicken Caesar Salad
nibbleboard.com/recipes/chicken-caesar-salad
Ingredients
Chicken
- 2 tablespoons olive oil, divided
- 2 tablespoons Cajun seasoning
Croutons
- 4 cups ciabatta bread, cut into 3/4-inch cubes
- 1 tablespoon olive oil
- 1 clove garlic, grated
- Pinch of salt
Caesar Dressing
- 1 cup mayonnaise
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 1 tablespoon anchovy paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Salad
- 8 cups romaine lettuce, washed and chopped
- 3/4 cup shaved Parmesan cheese
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss ciabatta cubes with 1 tablespoon olive oil, grated garlic, and a pinch of salt. Spread in a single layer on a baking sheet.
- Bake croutons until golden and crispy, shaking the tray halfway through.
- Whisk together mayonnaise, grated Parmesan, lemon juice, anchovy paste, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper until smooth. Set aside to let the flavors develop.
- Rub chicken breasts with 1 tablespoon olive oil and coat evenly with Cajun seasoning on all sides.
- Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil until shimmering.
- Add chicken and cook without moving until a dark, blackened crust forms on the bottom.
- Flip and cook until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest before slicing.
- Slice chicken against the grain into 1/2-inch thick strips.
- Place chopped romaine in a large bowl. Add half the dressing and toss until every leaf is lightly coated.
- Divide salad among plates. Top with sliced chicken, croutons, and shaved Parmesan. Drizzle with remaining dressing and serve with lemon wedges.
Nutrition per Serving
1541Calories
54gProtein
146gCarbs
85gFat
Chef Tips
- Pat the chicken completely dry before seasoning — moisture prevents the blackened crust from forming.
- Don't skip the anchovy paste. It doesn't taste fishy at all — it adds the deep umami backbone that makes Caesar dressing taste like Caesar dressing.
- Make the dressing up to 3 days ahead and refrigerate. The flavor actually improves as it sits.
- For lighter dressing, swap half the mayo for Greek yogurt — you'll cut calories without losing the creamy texture.
- Day-old bread makes the best croutons. If yours is fresh, cube it and leave it uncovered for a few hours to dry out first.
Storage
Store undressed salad components separately in airtight containers. Chicken keeps 3-4 days, dressing 5 days, croutons 5 days at room temperature. Dressed salad doesn't store well — romaine wilts quickly.