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chicken cesar salad

Chicken Caesar Salad with Homemade Dressing

Fresh, flavorful, and filling—this grilled chicken Caesar salad with homemade dressing is the perfect recipe for summer lunches, weeknight dinners or as a side to the next gathering you host!
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Total Time:40 minutes
Course: Main Course, Salad, Side Dish
Servings: 4 people
Author: Amanda Grace

Ingredients

Grilled Chicken

  • 3 Chicken breasts, cut into 1-2 inch chunks
  • 2 tbsp Olive oil
  • 1 tbsp Malcom's Gyro Hero Seasoning optional, see notes at the bottom to get it on Amazon
  • 1 tbsp McCormick Perfect Pinch Salad Supreme Seasoning optional, see notes at the bottom to get it on Amazon

Dressing

  • 1/2 cup Mayo
  • 2 tbsp Lemon Juice
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dijon mustard
  • 2 tsp Anchovy paste
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder
  • 2 tbsp water optional, to thin out the dressing making it easier to toss salad

Croutons

  • Fresh sourdough or french bread, cut into 1 inch cubes
  • Olive Oil
  • Garlic powder
  • Salt & Pepper

Lettuce & Cheese

  • 2-3 Large romaine hearts washed and chopped
  • 1/3 cup Shaved parmesan cheese

Instructions

  • Begin by washing and chopping the romaine lettuce to your desired size and add to a large bowl. Set aside or back in the fridge to keep chilled.
    Tip: use a salad spinner after chopping up your cleaned lettuce to remove as much water. This will help keep the lettuce crisp and prevent soggy salad
  • Dice up your chicken breasts into 1-2 inch cubes. Add to a pan on medium heat with olive oil and chicken seasoning of your choice. Cook for 5 minutes on one side then stir and cook for an additional 4-5 minutes until both sides of the chicken chunks are lightly browned and cooked to an internal temperature of 165℉
  • While the chicken cooks, cut the bread into 1 inch cubes. Add to a baking sheet and drizzle with olive oil, salt, pepper, and garlic powder. Mix around and make sure the cubes are in a single layer. Add to a preheated 375℉ oven and bake for 10 minutes until a little golden on the edges and crunchy to the touch.
  • Make the dressing by combining the mayo, lemon juice, dijon, worcestershire sauce, anchovy paste, garlic, and pepper. Add 1-2 tbsp of water if you wish to thin it out for easier assembly (optional).
  • In the bowl of romaine lettuce, add shredded parmesan cheese and the dressing. Toss to combine. Top with croutons and the chicken and enjoy!

Notes

Malcom's Gyro Hero Seasoning: My favorite greek style chicken seasoning! It's not spicy, it just has a little tiny kick in the aftertaste. It's DELICIOUS!
McCormick Salad Supreme Seasoning: A little bit of this just ties in so well with the gyro seasoning. This adds a cheesy and zesty flavor to the chicken.
OXO Salad Spinner: This is the salad spinner I use and I love it! Easy to use, does a great job getting water off lettuce, and is easy to clean.