Love protein-packed salads? Try my shrimp salad, chicken salad with grapes, chicken avocado salad, and steak salad next. I’m the kind of guy who needs a hefty dose of protein in my salads for them to be remotely satisfying or considered ‘meal-sized.’ My chicken Caesar salad recipe is always a staple because it hits all the food groups AND includes my famous Caesar dressing!
Why I love this recipe
It’s actually filling. Salads get a bad rep for not being filling, but this is is an exception. Loaded with protein, fat, fiber, and carbs, it is a complete meal that’ll keep you full for hours. Customizable. You can add your preferred veggies, use different proteins, and adjust the dressing to suit your preferences. Make ahead. I like to batch-prep all the components of the salad on the weekend and have healthy lunches or easy dinners sorted for the week ahead. Quick to make. The chicken cooks in minutes, the eggs boils in no time, and the dressing is instant!
Ingredients Needed
Chicken breast. You have tons of options for how to cook the chicken breast for this salad. I typically make air fryer chicken breast (it takes 8 minutes) or cast iron chicken breast (less than 10 minutes), but grilled chicken, oven-baked chicken, or pan-fried chicken all work. Croutons. For that crunchy, carby element. Store-bought croutons are fine or easily make your own by toasting up chucks of leftover bread (opt for sourdough or another dense loaf). Romaine lettuce. Or any lettuce of choice. Eggs. Hard-boiled. You don’t need to wait for them to cool. Crispy bacon. Cooked and crumbled into the salad. If I’m keeping things lighter, I like to use air fryer turkey bacon. Parmesan cheese. Use freshly grated larger flakes of parmesan cheese. It adds to a rich, creamy texture and boosts the flavor. Homemade Caesar dressing. Egg yolk, lemon juice, mustard powder, salt, black pepper, olive oil, water, garlic, and my secret ingredient: Worcestershire sauce! You can also use anchovies if you like.
How to make Caesar salad with chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make a mayonnaise base. Whisk together the egg yolk, mustard powder, lemon juice, and salt. Add the olive oil and water to thin out. Step 2- Add flavorings. Add garlic and Worcestershire sauce to the mayo while whisking it. Step 3- Prep the chicken. Using one of the methods above. Step 4- Assemble and serve. In a large bowl, toss torn lettuce with half the dressing. Add the dressed lettuce to a serving bowl and top it with chicken and boiled eggs. Sprinkle parmesan flakes, croutons, and bacon all over it and drizzle it with the remaining dressing.
Recipe tips and variations
Prep the chicken in advance, or use leftover chicken from the night before. I’ve also added shredded rotisserie chicken too. Chop all the ingredients into bite-size pieces so everything mixes well and there’s chicken in every bite. Use other greens. If you love experimenting, you can always use kale, baby spinach, or other neutral greens to make this salad. Use other proteins, like shrimp, tofu, or even salmon. Use other cuts of chicken, like chicken thighs or chicken tenders. Make it dairy-free. If you and dairy don’t agree, you can substitute parmesan with nutritional yeast. Add more veggies, like tomatoes, cucumbers, bell peppers, or broccoli.
Storage instructions
To store: You can store leftover salad dressing in an air-tight container in the refrigerator for 3-5 days. Unfortunately, you cannot store the combined salad as it’ll cause the lettuce to wilt.
Frequently asked questions
More tasty salad recipes
Cauliflower potato salad Green goddess salad Kani salad Big Mac salad Japanese potato salad Jennifer Aniston salad Rotisserie chicken salad
Originally published May 2023, updated and republished May 2024
