Easy Chicken Caesar Salad: Quick & Tangy Dinner (Print Version)

Whip up a fresh Easy Chicken Caesar Salad! Tangy dressing, crisp romaine, and tender chicken make this a simple, satisfying meal for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Base Salad Essentials

01 - 2 heads romaine lettuce, washed and thoroughly dried
02 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Creamy Caesar Dressing

03 - 1/2 cup mayonnaise (full-fat for best results)
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon Dijon mustard
06 - 2 cloves garlic, minced (or more, you know yourself!)
07 - 1 teaspoon Worcestershire sauce
08 - Salt and freshly cracked black pepper to taste

→ Chicken & Crouton Goodness

09 - 2 cooked chicken breasts (from rotisserie or pan-seared), sliced or diced
10 - 2 cups croutons (homemade or good quality store-bought)
11 - 1 tablespoon olive oil (for cooking chicken, if not pre-cooked)

→ Finishing Touches

12 - Freshly cracked black pepper, for serving

# Instructions:

01 - First things first, get that romaine lettuce ready. I like to wash each leaf individually, really getting into those crevices, then dry it *thoroughly*. Honestly, soggy lettuce is a Caesar salad crime! I usually tear it into bite-sized pieces; it just feels more rustic than chopping, you know? You'll see the water droplets clinging to the leaves, gotta get rid of those for maximum crispness.
02 - Now for the star – the Caesar dressing! In a medium bowl, combine the mayo, fresh lemon juice, Dijon, minced garlic, Worcestershire sauce, and a good pinch of salt and pepper. Whisk it all together until it's super smooth and creamy. I sometimes get a bit too enthusiastic and splash a little on the counter, oops! Taste it, and adjust the seasonings. Does it need more lemon? More garlic? Make it yours!
03 - If you're using fresh chicken, slice your chicken breast horizontally to create thinner cutlets, then season them with salt, pepper, and maybe a little garlic powder. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side, until it's golden brown and cooked through. I always make sure it's not overcooked, because dry chicken is a real bummer in a salad. Let it rest, then slice or dice it.
04 - If you're making homemade croutons, cube some stale bread (sourdough is my favorite here!). Toss it with a drizzle of olive oil, a pinch of salt, pepper, and maybe a little garlic powder or dried oregano. Spread them on a baking sheet and bake at 375°F (190°C) for 8-10 minutes, or until golden and crunchy. The smell of toasting bread in the kitchen? Divine! I once forgot them in the oven, and they turned into little charcoal briquettes, so keep an eye on 'em!
05 - In a large bowl, combine the dried romaine lettuce, sliced chicken, and a generous amount of freshly grated Parmesan cheese. Drizzle about half of your homemade Caesar dressing over everything. Toss gently to coat, making sure every leaf gets a little love. You want it coated, but not drowning. This is where I sometimes get a bit messy, but hey, that's part of the fun!
06 - Divide the Easy Chicken Caesar Salad among plates. Top each serving with your crunchy croutons and a little more grated Parmesan, if you're feeling fancy (and I usually am!). A final crack of black pepper never hurts. See how vibrant and inviting it looks? Take a moment to appreciate your handiwork. It's ready to be devoured, honestly!

# Notes:

01 - Always dry your romaine lettuce thoroughly; soggy lettuce is a cardinal sin for this salad.
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board
05 - salad spinner (optional)
06 - skillet (if cooking chicken)
07 - baking sheet (if making croutons)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 30-40g

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