Description
Juicy grilled, pan-fried, or baked chicken marinated in a flavorful Caesar dressing, served over crisp romaine lettuce with croutons and Parmesan cheese. A classic Caesar salad elevated with tender chicken!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons olive oil (only if making separate dressing)
- 1 large head romaine lettuce, washed and chopped
- 1 cup croutons
- 1/2 cup grated Parmesan cheese, for topping
- Optional: Cherry tomatoes, halved
Instructions
- Prepare the Chicken: Pound each chicken breast to an even 1/2-inch thickness. In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the chicken.
- Marinate the Chicken: In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper to make the Caesar marinade. Place the seasoned chicken in a resealable bag or dish and pour the marinade over it. Refrigerate for at least 30 minutes, or up to 4 hours.
- Cook the Chicken (Choose one method):
- Grilling: Preheat grill to medium-high heat (375-400°F). Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Baking: Preheat oven to 375°F (190°C). Place chicken in a lightly greased baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- Rest the Chicken: Let the cooked chicken rest for 5 minutes before slicing.
- Prepare the Salad: Wash and chop the romaine lettuce. In a large bowl, combine lettuce, croutons, and optional cherry tomatoes.
- Assemble the Salad: Slice the chicken into strips or cubes. If you made a separate dressing, pour it over the salad and toss gently. Add the chicken to the salad and toss gently.
- Garnish and Serve: Sprinkle with additional Parmesan cheese and serve immediately.
Notes
- Make it Spicy: Add a pinch of red pepper flakes to the marinade for a little kick.
- Add Anchovies: For a more authentic Caesar flavor, add a few finely chopped anchovy fillets to the marinade or dressing.
- Use Different Greens: While romaine is traditional, you can also use other greens like butter lettuce or mixed greens.
- Add Other Toppings: Feel free to add other toppings like bacon bits, hard-boiled eggs, or avocado.
- Make it a Wrap: Instead of serving it as a salad, wrap the Caesar chicken and salad in a large tortilla for a quick and easy lunch.
- Meal Prep Friendly: You can cook the chicken and prepare the salad components ahead of time. Store them separately and assemble just before serving to prevent the salad from getting soggy.
- Adjusting the Dressing: Taste the dressing and adjust the seasonings to your liking. Add more lemon juice for tanginess, more garlic for a bolder flavor, or more Parmesan for cheesiness.
- Using Store-Bought Dressing: If you’re short on time, you can use a high-quality store-bought Caesar dressing. Just make sure to choose one that you enjoy the taste of.
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will require a slightly longer cooking time. Ensure the internal temperature reaches 165°F.
- Lemon Zest: Add a teaspoon of lemon zest to the marinade or dressing for an extra burst of citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes