Chicken Caesar Salad (Printable Version)

Crisp romaine, grilled chicken, croutons, and creamy Caesar dressing topped with Parmesan.

# What You'll Need:

→ Salad Components

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

→ Caesar Dressing

05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons Dijon mustard
09 - 2 anchovy fillets, finely minced
10 - 1 garlic clove, finely minced
11 - 1/4 cup grated Parmesan cheese
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Preheat grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
02 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - Place chopped romaine lettuce in a large salad bowl. Toss with enough Caesar dressing to coat leaves evenly.
04 - Arrange grilled chicken slices over dressed lettuce. Sprinkle croutons and shaved Parmesan cheese on top. Serve immediately with extra dressing on the side if desired.

# Expert Suggestions:

01 -
  • The homemade dressing puts restaurant versions to shame and comes together in minutes
  • Grilling the chicken adds smoky depth that turns a simple salad into something satisfying
  • Everything can be prepped ahead, making it perfect for weeknight dinners or weekend entertaining
02 -
  • Overdressing the lettuce is the single biggest mistake people make with Caesar salad
  • The dressing needs at least 15 minutes in the fridge to let the flavors really come together
  • Dry lettuce completely before dressing or the sauce will slide right off
03 -
  • Grill extra chicken and keep it in the fridge for emergency weeknight meals
  • Double the dressing recipe and keep it in a jar for up to a week
  • Use a mandoline or vegetable peeler for those restaurant-quality Parmesan shavings
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