on Apr 04, 2016, Updated Sep 07, 2023 1 Comment My family loves this quick and easy Chicken Caesar Salad recipe. It is perfect to serve for lunch or dinner. You may also love our Chicken Caesar Salad Wrap, which is also a definite favorite! Both are made using my easy and delicious homemade Caesar dressing recipe.
How to Make Chicken Caesar Salad Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Chicken:
Chicken – I love to use boneless, skinless chicken breasts. Caesar dressing – I use my homemade dressing, but you can use your favorite store-bought as well. Black pepper
For the Croutons:
Bread – Use about 3 cups of cubed sourdough, French, or Italian bread. Olive oil – I love to use a good quality extra virgin olive oil. Stone House Seasoning – my house blend of salt, pepper, and garlic.
For the Caesar Salad:
Romaine lettuce – torn into bite-sized pieces. Parmesan – I love to shave Parmesan directly from the wedge onto my salads. Caesar Dressing – Again, I use my homemade dressing. Use your favorite store-bought if you prefer.
Step-by-Step Instructions
Marinate the chicken. Add the chicken to a plate and spread a thin layer of Caesar dressing on the chicken. Cover with plastic wrap and store in the refrigerator to marinate for at least an hour. Generally, this is something you can do in the morning before you head out the door so that when you arrive back home, your chicken is waiting for you! The most time this whole recipe takes is for the chicken to marinate before cooking, but boy, is it worth it! Cook the chicken. When ready to cook, preheat the oven to 425º F, remove the wrap, and drizzle olive oil into a medium skillet over medium heat. Once oil begins to shimmer, add chicken and brown on both sides. Place in oven and bake until it registers 165º F when checked with an internal thermometer and the juices run clear when pricked with a sharp knife. Remove from oven, sprinkle with pepper, and allow to rest for about 5 minutes before slicing. Prepare the croutons. Toss the cubed bread in olive oil and Stone House Seasoning and bake on a baking sheet at 425º F until golden brown, about 8 minutes. Remove from the heat and set aside. Assemble the salad. Add your chicken and croutons to chopped romaine and shaved parmesan, and then toss with a bit of that Caesar dressing or serve with the dressing on the side. Here’s my Chicken Caesar Salad Recipe. I think you’ll love it as much as we do! Enjoy!Robyn xo
