Chicken Caesar Salad (Printable)

Grilled chicken over crisp romaine with creamy Caesar dressing, croutons, and shaved Parmesan

# What You’ll Need:

→ Salad Components

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10 ounces), sliced
03 - 2 cups croutons
04 - 1/2 cup shaved Parmesan cheese

→ Caesar Dressing

05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons Dijon mustard
09 - 2 anchovy fillets, finely minced
10 - 1 garlic clove, finely minced
11 - 1/4 cup grated Parmesan cheese
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper, then grill for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes before slicing thinly.
02 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper in a medium bowl until smooth. Adjust seasoning to taste.
03 - Place chopped romaine lettuce in a large salad bowl and toss with enough Caesar dressing to coat leaves evenly.
04 - Arrange grilled chicken slices over dressed lettuce. Sprinkle with croutons and shaved Parmesan cheese. Serve immediately with extra dressing on the side if desired.

# Expert Advice:

01 -
  • The homemade dressing puts bottled versions to shame and comes together in minutes
  • Everything can be prepped ahead, making it perfect for weeknight dinners or casual entertaining
  • The warm grilled chicken against cool crisp lettuce creates this perfect temperature contrast
02 -
  • Dressing the lettuce too early makes it soggy, so toss it right before serving and keep extra dressing on the side
  • Room temperature dressing coats the lettuce more evenly than cold dressing straight from the fridge
  • Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment
03 -
  • Make double the dressing and use it as a dip for vegetables or a sauce for grilled fish
  • Homemade croutons from dayold bread transform this salad, just toss cubes with olive oil and garlic powder and bake until golden
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