Chicken Caesar Salad (Printable Version)

Hearty salad with grilled chicken, crisp romaine, croutons, and creamy Caesar dressing.

# What You'll Need:

→ Salad Components

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10.5 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 (optional)
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. Grill for 6-7 minutes per side until cooked through. Let rest 5 minutes before slicing thinly.
02 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies if using, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - Place chopped romaine lettuce in a large salad bowl. Toss with enough Caesar dressing to coat leaves evenly.
04 - Arrange grilled chicken slices over dressed lettuce. Sprinkle croutons and shaved Parmesan cheese on top.
05 - Serve immediately with extra dressing on the side if desired.

# Expert Tips:

01 -
  • The homemade dressing comes together in minutes but tastes like it came from a fancy restaurant
  • Perfect for those nights when you want something satisfying but not too heavy
  • The grilled chicken adds that smoky depth that makes it feel like a complete meal
02 -
  • The dressing tastes even better after it sits in the fridge for an hour, so make it ahead if you can
  • Dry lettuce completely before dressing, or the water will make everything slippery and diluted
  • Grilling the chicken instead of pan-frying gives you those gorgeous char marks and smoky flavor
03 -
  • Use room-temperature ingredients for the dressing so it emulsifies properly
  • If you are nervous about anchovies, start with one and work your way up
Go Back