Chicken Caesar Salad
This easy chicken Caesar salad recipe features juicy chicken, crisp romaine, tasty homemade croutons, garlicky Caesar dressing, and lots of parmesan cheese, which is always a crowd-pleaser.
I recently made this parmesan-crusted chicken Caesar salad for my husband and son and they thought it was delicious. They loved the parmesan-crusted chicken and the lemony garlic dressing along with the crisp romaine, crunchy herb croutons, and tons of parmesan. The salad disappeared quickly and I’m sure they’ll be requesting it again soon.
Chicken Caesar Salad
Caesar Dressing:
- 1/2 cup good mayonnaise
- 1-2 cloves of garlic, minced
- 1 anchovy fillet **Leave out for vegetarian version
- 1 tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/4 cup finely grated parmesan cheese
- 1-2 tbsp milk (to adjust consistency)
- Sea salt and freshly cracked black pepper, to taste
Chicken:
- 1 chicken breast, boneless & skinless
- Sea salt and freshly cracked black pepper, to taste
- 1 egg, well beaten
- 1/2 cup parmesan, freshly & finely grated
Salad:
- 6 cups romaine lettuce, chopped
- 1/2 cup garlic and herb croutons
- Parmesan cheese, freshly grated
- Freshly cracked black pepper, to taste
- Lemon wedges, for serving
How to Make a Chicken Caesar Salad
Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
Set aside for 30 minutes or more to allow flavors to mingle.
Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.
Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.
Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.
Cook the chicken by heating the olive oil in a medium skillet over medium-high heat. Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it’s cooked through to an internal temperature of 165 degrees.
Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.
Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.
Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.
Equipment
- Medium Skillet
Ingredients
Caesar Dressing:
- ½ cup good mayonnaise
- 1-2 cloves of garlic minced
- 1 anchovy fillet **Leave out for vegetarian version
- 1 tbsp fresh lemon juice
- ½ tsp Worcestershire sauce
- ½ tsp Dijon mustard
- ¼ cup finely grated parmesan cheese
- 1-2 tbsp milk to adjust consistency
- Sea salt and freshly cracked black pepper to taste
Chicken:
- 1 chicken breast boneless & skinless
- Sea salt and freshly cracked black pepper to taste
- 1 egg well beaten
- ½ cup parmesan freshly & finely grated
Salad:
- 6 cups romaine lettuce chopped
- ½ cup garlic and herb croutons
- Parmesan cheese freshly grated
- Freshly cracked black pepper to taste
- Lemon wedges for serving
Instructions
- Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
- Set aside for 30 minutes or more to allow flavors to mingle.
- Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.
- Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.
- Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.
- Cook the chicken by heating the olive oil in a medium skillet over medium-high heat. Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it's cooked through to an internal temperature of 165 degrees.
- Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.
- Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.
- Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
- Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.
That’s a great looking salad, Pam.