Chicken Caesar Salad (Printable Version)

Hearty grilled chicken with crisp romaine, crunchy croutons, and creamy Caesar dressing topped with shaved Parmesan.

# Ingredient List:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approx. 10.5 oz), sliced
03 - 2 cups croutons (approx. 2.8 oz)
04 - 1/2 cup shaved Parmesan cheese (approx. 1.4 oz)

→ Caesar Dressing

05 - 1/2 cup mayonnaise (120 ml)
06 - 1/4 cup sour cream (60 ml)
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 (0.9 oz)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then thinly slice.
02 - In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies if using, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - In a large salad bowl, toss chopped romaine lettuce with enough Caesar dressing to coat evenly.
04 - Place sliced grilled chicken atop dressed lettuce. Sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately, offering additional dressing on the side if preferred.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering delivery.
  • The creamy dressing clings to every leaf, so you actually get flavor in every bite instead of a watery puddle at the bottom.
  • You can make the dressing while the chicken rests, so there's zero wasted downtime in the kitchen.
02 -
  • Don't dress the salad more than 15 minutes before serving or the lettuce starts to wilt and everything gets soggy—timing matters more than you'd think.
  • Slicing the chicken against the grain makes it tender and easier to eat instead of chewy and tough.
03 -
  • Make the dressing up to 2 days ahead and store it in the fridge—the flavors actually deepen as they sit together.
  • If you don't have a grill, a hot cast iron skillet or even a regular pan works fine; the chicken will cook just as well and still get golden on top.
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