Easy Chicken Caesar Salad

Prepared caesar salad with parmesan cheese and seasoned chicken on top.

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Chicken Caesar salad comes together easily and quickly with a mixture of fresh ingredients and store-bought shortcuts! Topped with a zesty homemade Caesar dressing.

Prep Time10

Cook Time10

Assembly10

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 575kcal

Author: Samantha Erb

Equipment

Salad spinner

Ingredients

For the Caesar Dressing:

1/2 cup mayonnaise
1/4 cup Parmesan cheese freshly grated
2 cloves garlic finely minced
2 teaspoons Dijon mustard
1 teaspoon fish sauce
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice fresh
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper freshly cracked

For the Chicken:

1 large chicken breast boneless, skinless (patted dry with a paper towel)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon olive oil

For the Salad:

1 large head romaine hearts washed and chopped
1/2 cup Parmesan cheese freshly grated
1- 1/2 cups croutons
Lemon wedges for serving

Instructions

Combine the mayo, Parmesan cheese, garlic, Dijon mustard, fish sauce, Worcestershire sauce, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth. Transfer the dressing to a container and refrigerate for at least 15 minutes.
Mix the salt, pepper, onion powder, garlic powder, and paprika in a small bowl, then sprinkle the spice mixture evenly over both sides of the chicken.
Heat some olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until the chicken is fully cooked. Cover it with a lid to help cook evenly. Remove the chicken from the heat and let it rest.
Place the chopped romaine lettuce, croutons, and 1/2 cup of the grated Parmesan cheese in a bowl. in a large bowl. Drizzle 1/4 to 1/2 cup of the prepared homemade dressing and toss gently to coat the salad evenly.
Slice the chicken into thin slices, place it on top of the salad, and sprinkle additional Parmesan cheese over top of everything. Serve with the remaining creamy dressing and lemon slices or wedges on the side.

Notes

I often cover the skillet with a lid to help the chicken breast cook more evenly. And if they need it, I finish them off in the oven at 350 degrees F until cooked through.
Use (clean) hands to toss the salad after adding the dressing. Wooden spoons or tongs can sometimes cause bruising.
Use Greek yogurt in place of mayo for a healthier alternative.
If preparing the salad ahead of time, keep the salad dressing separate from the rest of the salad.
If storing the salad with dressing on it, eat it within 24 hours for the best flavor and texture.

Nutrition