Crisp romaine, tender seasoned chicken, crunchy homemade croutons, and a rich, creamy dressing that brings it all together. This Scratch-Made Chicken Caesar Salad recipe includes an authentic Caesar dressing with anchovy paste for that signature savory depth you expect from a restaurant-quality salad. Simple yet satisfying, it’s the kind of recipe that works just as well for an easy weeknight dinner as it does for a relaxed weekend lunch, and once you try it homemade, you may never go back to store-bought again.
Why You'll Love This Recipe
- Classic Caesar made from scratch: From the creamy homemade dressing to the golden croutons, every part of this salad is made fresh for the best flavor and texture.
- Authentic, restaurant-quality dressing: Anchovy paste adds that signature savory depth that makes a true Caesar salad taste rich, balanced, and crave-worthy.
- Simple ingredients, big payoff: No complicated techniques, just straightforward steps and pantry staples coming together for a polished, reliable dish.
- Hearty enough for a meal: Seasoned chicken breast turns this salad into a satisfying lunch or dinner, not just a side.
- Better than store-bought: Once you taste a Caesar salad made this way, bottled dressing and packaged croutons won’t compare.
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Equipment
- Cutting Board and Sharp Knife: For prepping the romaine lettuce, slicing the cooked chicken, and cutting bread for homemade croutons.
- Mixing Bowls: Used for mixing the Caesar dressing, holding croutons, and prepping ingredients before assembly.
- Measuring Cups and Spoons: Ensures accurate measurements for the dressing and seasoning, especially important for balancing flavors.
- Parchment Paper: Prevents sticking and makes cleanup quick after baking the croutons or chicken.
- Baking Sheets: Used to toast the homemade croutons and bake the chicken breast evenly in the oven.
- Large Salad Bowl: Gives you enough space to gently toss the romaine with dressing, chicken, and croutons.
- Wooden Spoons or Salad Servers: For mixing and serving the salad while keeping the ingredients intact.
Ingredients
BAKED CHICKEN
- Boneless, skinless chicken breasts: Lean, easy to cook, and perfect for slicing over the salad once cooked. Boneless chicken thighs can be used for a juicier option, or swap in grilled shrimp or salmon if you prefer a seafood version.
- Olive oil: Helps the seasoning stick and keeps the chicken moist while cooking. Avocado oil or another neutral cooking oil can be used instead.
- Salt and black pepper: Essential for bringing out the natural flavor of the chicken.
- Garlic powder: Adds savory flavor without burning like fresh garlic can during cooking.
- Italian seasoning: A simple blend of herbs that gives the chicken a subtle, classic flavor. Substitute with a simple mix of dried oregano, basil, or thyme if you don’t have a pre-made blend.
HOMEMADE CROUTONS
- Day-old bread (French bread or sourdough): Slightly stale bread crisps better in the oven and creates sturdy, crunchy croutons, but you can still use fresh bread if that's what you have on hand. Any sturdy bread works well, including sourdough, ciabatta, or baguette. Gluten-free bread can also be used if needed.
- Olive oil: Coats the bread evenly so it toasts instead of drying out. Avocado oil or another neutral cooking oil can be used instead.
- Fresh garlic or garlic powder: Infuses the croutons with that signature garlicky Caesar flavor.
- Salt and black pepper: Enhances the flavor of the bread as it bakes.
- Italian seasoning or grated Parmesan (optional): Adds extra flavor if you want your croutons more seasoned.
CAESAR DRESSING
- Mayonnaise: Creates a creamy base without the need for raw eggs. Greek yogurt can be used in place of some or all of the mayonnaise for a lighter dressing. A half-and-half blend keeps the dressing creamy while reducing richness.
- Lemon juice: Brightens the dressing and balances the richness.
- Dijon mustard: Adds depth and helps the dressing emulsify smoothly.
- Anchovy paste: The key to authentic Caesar flavor; it melts into the dressing and adds savory umami without tasting fishy. If you’re unable to find anchovy paste, finely mince 1–2 anchovy fillets and mash them into a paste. If anchovies are not your preference, you may omit them and add an extra ½–1 teaspoon Worcestershire sauce for depth.
- Worcestershire sauce: Boosts the savory flavor and complements the anchovy paste.
- Fresh garlic: Gives the dressing its bold, classic bite.
- Finely grated Parmesan cheese: Adds saltiness and richness while thickening the dressing.
- Salt and black pepper: Adjust to taste once everything is mixed.
SALAD
- Romaine lettuce: Crisp and sturdy, making it ideal for holding up to creamy dressing. Romaine is traditional, but you can substitute for a mix of romaine and butter lettuce for a softer texture.
- Freshly grated Parmesan cheese: Adds a salty, nutty finish throughout the salad.
- Freshly cracked black pepper: A classic finishing touch for Caesar salad.
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Step 2: Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and season evenly with salt, black pepper, garlic powder, and Italian seasoning.
- Step 3: Bake for 20–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from the oven and let rest for 5 minutes, then slice into strips.
- Step 4: While the chicken bakes, toss the bread pieces with olive oil, minced garlic, salt, and black pepper until evenly coated. Spread the bread in a single layer on a separate baking sheet.
- Step 5: Bake at 400°F for about 7 minutes, stirring halfway through, until golden and crisp.
- Step 6: Remove from the oven and let cool completely.
- Step 7: Wash, dry and chop the romaine lettuce. Add the chopped romaine lettuce to a large bowl and top with freshly grated Parmesan cheese.
- Step 8: In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and garlic.
- Step 9: Stir in the grated Parmesan cheese, then season with salt and black pepper to taste.
- Step 10: Top the salad with sliced chicken and homemade croutons. Drizzle with Caesar dressing and toss gently to coat. Finish with freshly cracked black pepper and serve immediately.
Tips & Tricks for the Best Caesar Salad
- Use cold, crisp romaine lettuce: Romaine should be thoroughly washed, dried, and chilled before assembling the salad. Cold lettuce stays crunchy longer and holds up better to creamy dressing.
- Don’t skip the anchovy paste: Anchovy paste is the secret to authentic Caesar flavor. It dissolves into the dressing and adds rich, savory depth without tasting fishy.
- Grate your own Parmesan: Freshly grated or shaved Parmesan melts slightly into the dressing and tastes far superior to pre-grated cheese.
- Season every layer: Lightly seasoning the chicken, croutons, and dressing individually creates a balanced salad where every bite is flavorful.
- Dress lightly, then add more if needed: Start with a small amount of dressing and toss gently. You can always add more, but an overdressed Caesar can quickly become
- Slice chicken after resting: Letting the chicken rest before slicing keeps it juicy and prevents it from drying out.
- Finish with black pepper: A generous crack of fresh black pepper at the end enhances the savory flavors and gives the salad its classic Caesar bite.
How To Serve
This Chicken Caesar Salad is best served immediately after assembling, while the romaine is crisp and the homemade croutons are still crunchy. It can be presented family-style in a large serving bowl for a relaxed meal or plated individually for a more polished, bistro-style presentation. Finish with shaved Parmesan and freshly cracked black pepper just before serving to enhance both the flavor and appearance.
Served as a main dish, it makes a satisfying lunch or dinner, or it can be offered in smaller portions as a starter. This salad pairs well garlic bread for soaking up extra dressing, a light soup, a tomato tart or roasted vegetables, or a simple pasta like lemon pasta or baked spaghetti squash. For drinks, a crisp white wine such as Sauvignon Blanc, Pinot Grigio or white wine spritzers complements the savory flavors beautifully, while sparkling water with lemon or iced tea makes a refreshing non-alcoholic option.
Variations
Here are well-loved, reliable variations that keep the spirit of a classic Caesar while offering easy ways to switch things up based on taste, season, or dietary needs.
- Grilled Chicken Caesar: Grill the chicken instead of baking for a lightly smoky flavor that works especially well for summer meals.
- Shrimp Caesar Salad: Swap the chicken for sautéed or grilled shrimp seasoned with garlic, salt, and pepper for a lighter, seafood-forward version.
- Salmon Caesar: Top the salad with roasted or pan-seared salmon for a richer, heart-healthy twist that pairs beautifully with Caesar dressing.
- Classic Caesar (No Chicken): Skip the protein entirely and let the romaine, croutons, and dressing shine as a traditional starter salad.
- Kale Caesar Salad: Use chopped kale instead of romaine for a sturdier salad. Massage the kale lightly with a bit of dressing before assembling to soften the leaves.
- Lighter Caesar: Replace half (or all) of the mayonnaise with Greek yogurt for a lighter dressing that’s still creamy and flavorful.
- Gluten-Free Caesar: Use gluten-free bread for the croutons or omit them entirely and finish with extra Parmesan and cracked black pepper.
Servings
This Chicken Caesar Salad makes 4 generous servings when served as a main dish. If served as a side salad or starter, the recipe will serve 6 to 8 people, depending on portion size. The recipe can easily be doubled for entertaining or meal prep, with the dressing and croutons scaling especially well.
How to Store Leftovers
If you have leftovers, it’s best to store the components separately to maintain the best texture and flavor. Keep the cooked chicken in an airtight container in the refrigerator for up to 3–4 days. The Caesar dressing can be stored in a sealed container or jar in the refrigerator for 3–5 days; give it a good stir before using. Homemade croutons should be stored at room temperature in an airtight container for 2–3 days to keep them crisp.
If the salad has already been assembled and dressed, it’s best enjoyed within 24 hours, as the romaine will soften once dressed. For best results, assemble only what you plan to eat and keep the remaining components separate until ready to serve.
Q&A
Is anchovy paste necessary in Caesar dressing? Anchovy paste is traditionally used in Caesar dressing and adds a deep, savory flavor known as umami. It does not make the dressing taste fishy and is highly recommended for authentic flavor, but it can be omitted if needed.
Can I make Caesar dressing ahead of time? Yes, Caesar dressing can be made up to 3–5 days in advance and stored in the refrigerator in an airtight container. Stir well before using.
Why is my Caesar dressing too thick or too thin? If the dressing is too thick, whisk in a small amount of olive oil or lemon juice to thin it. If it’s too thin, add a bit more Parmesan cheese or mayonnaise to thicken it.
How do I keep my romaine lettuce crisp? Wash and dry the lettuce thoroughly, then refrigerate it until ready to use. Cold, dry lettuce holds its crunch much better when tossed with dressing.
Why does my salad get soggy quickly? Soggy salad usually happens when it’s overdressed or assembled too far in advance. Toss lightly and add croutons just before serving.
Additional Recipes
Here some additional lunch recipes to pair with your Chicken Caesar Salad:
Scratch-Made Chicken Caesar Salad
Equipment
- Cutting Board
- Sharp chef’s knife
- Mixing bowls (small and medium)
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Tongs
- Salad bowl
- Wooden spoon or salad servers
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the Croutons
- 2 cups day-old bread French bread or sourdough, cut or torn into chunks
- 1-2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of Italian seasoning or grated Parmesan cheese
For the Caesar Dressing
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic finely minced
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 –3 tablespoons olive oil for thinning (optional)
- For the Salad
- 1 large head romaine lettuce chopped
- ½ cup freshly grated Parmesan cheese
- Freshly cracked black pepper to taste
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and season evenly with salt, black pepper, garlic powder, and Italian seasoning.
- Bake for 20–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from the oven and let rest for 5 minutes, then slice into strips.
- While the chicken bakes, toss the bread pieces with olive oil, minced garlic, salt, and black pepper until evenly coated. Spread the bread in a single layer on a separate baking sheet.
- Bake at 400°F for about 7 minutes, stirring halfway through, until golden and crisp.
- Remove from the oven and let cool completely.
- Wash, dry and chop the romaine lettuce. Add the chopped romaine lettuce to a large bowl and top with freshly grated Parmesan cheese.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and garlic.
- Stir in the grated Parmesan cheese, then season with salt and black pepper to taste.
- Top the salad with sliced chicken and homemade croutons. Drizzle with Caesar dressing and toss gently to coat. Finish with freshly cracked black pepper and serve immediately.
This Chicken Caesar Salad is proof that simple ingredients, when prepared thoughtfully, can create something restaurant quality but in your own kitchen. From the creamy homemade dressing to the crisp romaine and golden croutons, every element comes together in a way that feels both comforting and elevated. Whether you’re making it for a casual weeknight meal or serving it to guests, this classic salad is one you’ll come back to again and again.
If you give this recipe a try, I’d love to hear how you served them and what you dipped them in. Be sure to leave a comment and share your kitchen wins. I hope you explore more easy, comforting recipes here on Citrus & Charm Brunchery. There’s always something delicious waiting for you in the kitchen. Happy cooking!
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