Chicken Caesar Salad (Printable)

Grilled chicken and romaine blend with tangy dressing and Parmesan for a flavorful, satisfying salad.

# What You'll Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10.5 oz), sliced
03 - 2 cups croutons (approximately 2.8 oz)
04 - 1/2 cup shaved Parmesan cheese (approximately 1.4 oz)

→ 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 (optional)
10 - 1 garlic clove, finely minced
11 - 1/4 cup grated Parmesan cheese (approximately 0.9 oz)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat a grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper. Grill for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes before slicing thinly.
02 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies (if using), garlic, grated Parmesan, Worcestershire sauce, salt, and pepper in a medium bowl until smooth. Adjust seasoning as preferred.
03 - In a large salad bowl, toss the chopped romaine lettuce with enough Caesar dressing to coat evenly.
04 - Layer grilled chicken slices atop the dressed lettuce. Sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately, offering additional dressing on the side if desired.

# Chef’s Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The creamy, garlicky dressing is addictive enough that you'll find yourself making extra just to have on hand.
  • Grilled chicken keeps it satisfying as a full meal, not just a side dish.
  • It's endlessly forgiving—use rotisserie chicken on busy nights, swap sour cream for Greek yogurt when you want lighter, or skip the anchovies if they're not your thing.
02 -
  • Don't let your chicken breasts sit around after grilling—they continue to cook and dry out as they cool, so slice them right after resting and get them onto the salad while they're still warm.
  • If your dressing breaks or looks separated, whisk in a teaspoon of cold water or an extra splash of lemon juice to bring it back together; it's almost impossible to actually ruin it.
  • Dress your salad just before eating—the lettuce will start to wilt if it sits too long in the dressing, but that's actually okay if you like it soft; there's no wrong way here.
03 -
  • Warm chicken and cold lettuce create a temperature contrast that feels luxurious; never chill the chicken before adding it to the salad.
  • If using store-bought rotisserie chicken, shred it into larger pieces instead of slicing it thin—it holds up better and feels more intentional than picking at it.
  • Make extra dressing and keep it in the fridge for up to five days; it tastes even better the next day as the flavors meld.
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