Chicken Caesar Salad

Bright, balanced, and built for weeknights, built around chicken and finished with lettuce. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• A complete protein-packed meal in one bowl.
• Restaurant-quality at a fraction of the cost.
• Easy to scale up for a crowd.
• Homemade croutons are a game-changer.
• Kid- and adult-friendly.

Ingredient Notes

• Romaine hearts are crisper and sweeter than full heads.
• Real Caesar dressing contains anchovy — if that's a concern, look for vegetarian versions or make your own.
• Day-old bread makes the best croutons; fresh bread can turn chewy.

Ingredient Substitutions

• Grilled chicken, blackened chicken, or shrimp instead of seared.
• Kale (massaged with a little oil) for a heartier salad base.
• Vegan Caesar dressing and nutritional yeast for a dairy-free version.

Equipment Needed

• Large skillet
• Sheet pan
• Large salad bowl
• Tongs
• Instant-read thermometer
• Microplane for cheese

Prep Tips

• Get the croutons in the oven first, then start the chicken — they finish around the same time.
• Chop the lettuce while the chicken rests so everything's fresh.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 4 cups chopped romaine lettuce, 1 cup parmesan cheese, 1 caesar dressing, 4 slices bread, 1 tbsp olive oil. grate the parmesan before you start cooking.

2. 2

   Preheat the oven to 400°F. Toss the bread cubes with 2 tablespoons of the olive oil, the grated garlic, and ¼ teaspoon of the salt on the sheet pan. Bake 10–12 minutes, tossing halfway, until deep golden and crisp.

3. 3

   Meanwhile, pat the chicken dry. Season both sides with the remaining ¾ teaspoon salt, pepper, and garlic powder.

4. 4

   Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the chicken and sear 5–6 minutes per side until deeply golden and the thickest part reads 165°F. Transfer to a cutting board and rest 5 minutes — slicing too early lets all the juice out.

5. 5

   While the chicken rests, toss the romaine with the Caesar dressing in the salad bowl until every leaf is lightly coated. Add half the croutons, half the Parmesan, and toss again.

6. 6

   Slice the chicken across the grain into ½-inch strips. Pile the salad onto plates, top with chicken, then finish with the remaining croutons and Parmesan. Squeeze a lemon wedge over each plate.

Artsi Pro Tips

• Pull the chicken at 162°F and rest covered — carryover heat brings it to 165°F without overcooking.
• Homemade croutons take 12 minutes and crush bagged ones.
• Freshly grated Parmesan (not the green-can stuff) is what makes the salad taste restaurant-level.

Common Mistakes

• Slicing the chicken right out of the pan — the juices run out and the meat dries.
• Drowning the lettuce in dressing. Start with two-thirds and add more if needed.
• Using pre-grated 'shaker' Parmesan, which has a chalky texture and weak flavor.

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