Dinner

Chicken Caesar Salad Recipe

ByAiden Wells February 22, 2026February 22, 2026

Introduction

Chicken Caesar Salad is a classic dish that combines tender, flavorful chicken with crisp romaine, crunchy homemade croutons, and a rich, tangy dressing. This recipe brings all the traditional elements together for a satisfying and easy meal perfect for lunch or dinner.

A white plate holds a Caesar salad with three main layers: the bottom layer is bright green romaine lettuce leaves, fresh and crisp, covering the plate; the middle layer is sliced grilled chicken with a slightly charred, brown surface and a juicy white inside, arranged in the center; the top layer consists of golden-brown croutons scattered around and a light sprinkling of finely grated white cheese, adding texture and a touch of creaminess, with a silver fork resting on the right side of the plate. The dish is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 clove garlic, grated or minced
2 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
2 tsp honey
1/2 tsp kosher salt
2 skinless, boneless chicken thighs
2 thick slices bread
3 tbsp extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
5 oil-packed anchovy fillets, drained and mashed into a paste
2 large egg yolks
2 tbsp fresh lemon juice
1/2 cup extra-virgin olive oil
2 tbsp finely grated Parmesan, plus more for serving
2 hearts of romaine, chopped or torn into bite-sized pieces

Instructions

Step 1: Prepare the chicken marinade by mixing Dijon mustard, honey, 2 tablespoons of olive oil, garlic, and kosher salt. Coat the chicken thighs evenly and let them marinate while you prepare the croutons.
Step 2: Preheat your oven to 425°F (220°C). Cut or tear the bread into 1-inch pieces and transfer to a large bowl. Add 3 tablespoons of olive oil, season with salt and black pepper, and toss with clean hands until the bread is fully coated.
Step 3: Spread the bread pieces in an even layer on a rimmed baking sheet. Place the marinated chicken on another baking sheet. Bake both in the oven for 7 minutes. Stir the croutons and rotate both trays, then continue baking until the croutons are golden and crunchy and the chicken reaches an internal temperature of 165°F (74°C), about 7 minutes more. Optionally, broil the chicken for 2 minutes until lightly golden on top. Let the chicken rest for about 10 minutes before slicing.
Step 4: For the dressing, whisk together the anchovy paste, egg yolks, garlic, and lemon juice in a medium bowl. Slowly drizzle in 1/2 cup of olive oil, whisking constantly until the dressing is thick and smooth. Stir in 2 tablespoons of grated Parmesan and season with salt and pepper to taste.
Step 5: Place the chopped romaine in a large bowl. Pour half of the dressing over the lettuce and gently toss using salad tongs or clean hands. Taste and add more dressing if desired.
Step 6: Divide the dressed lettuce among plates, then top with sliced chicken and croutons. Garnish with additional Parmesan and freshly ground black pepper. Serve the remaining dressing on the side.

Tips & Variations

Use day-old bread for croutons to achieve extra crunch.
Swap chicken thighs for chicken breasts if you prefer leaner meat.
For a lighter dressing, substitute half the oil with Greek yogurt.
Add a few drops of Worcestershire sauce to the dressing for extra depth.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep chicken refrigerated and reheat gently in the oven to avoid drying. Croutons are best stored at room temperature to maintain crunch. Dress the lettuce just before serving to keep it crisp.

How to Serve

The dish is served in a white speckled bowl with a rustic look, placed on a white marbled surface. The bottom layer consists of fresh, green romaine lettuce leaves with crisp texture and light and dark shades of green. On top of the lettuce, there are grilled chicken slices with a golden brown color and some char marks, arranged in the center. Scattered around the chicken and lettuce are crunchy, golden-brown croutons with rough texture. The salad is sprinkled with finely grated white cheese and ground black pepper, adding a delicate finish. A black fork rests on the right edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mayonnaise instead of raw egg yolks for the dressing?

Yes, mayonnaise can be a safe and convenient substitute if you want to avoid raw eggs. It will create a creamy texture but slightly change the flavor.

How do I know when the chicken is fully cooked?

The safest way is to use an instant-read thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, ensure the juices run clear and the meat is no longer pink inside.