Restaurant-Quality Chicken Caesar Salad
A truly perfect Chicken Caesar Salad with juicy marinated chicken, homemade creamy Caesar dressing, crisp romaine, and all the flavor of your favorite restaurant version – made easily at home.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts about 1.5 pounds
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- salt and freshly ground black pepper to taste
- 1/2 lemon juiced
Caesar Dressing
- 1/2 cup mayonnaise regular, not light
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced (use 1 if preferred milder)
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp black pepper
- 2–3 tbsp water to thin, as needed
Salad Base
- 2 romaine hearts chopped
- 1 cup croutons homemade or store-bought
- 1/2 cup shaved Parmesan cheese
- lemon wedges for serving
Instructions
- Mix olive oil, garlic powder, oregano, salt, pepper, and lemon juice in a bowl. Pound chicken to even thickness (~3/4 inch), add to marinade, and let sit for 15–30 minutes.
- In a bowl, whisk all Caesar dressing ingredients except water. Add water as needed until creamy and pourable. Let rest 10 minutes before using.
- Heat grill pan or skillet over medium-high. Cook chicken 6–7 minutes without moving, flip, and cook another 5–6 minutes until internal temp is 165°F. Let rest 5 minutes, then slice.
- Wash, chop, and spin romaine dry. For extra crispness, chill in freezer for 5 minutes before assembling.
- In a large bowl, toss romaine with half the dressing, croutons, and half the Parmesan. Plate, top with sliced chicken, drizzle more dressing, sprinkle remaining Parmesan, and serve with lemon wedges.
Notes
Make-ahead friendly: chicken and dressing can be prepped up to 3 days in advance. For a lighter version, use Greek yogurt in place of half the mayo. For vegetarian, swap chicken with crispy chickpeas or grilled tofu. Always dress salad right before serving to keep lettuce crisp.