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Chicken Caesar Salad

A perfectly balanced classic Caesar salad with tender seasoned chicken, crispy romaine, and creamy homemade dressing that makes weeknight dinners feel effortless yet elegant.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Caesar Dressing
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
For the Salad
  • 2 large heads romaine lettuce, chopped
  • 1 cup croutons (store-bought or homemade)
  • ½ cup grated Parmesan cheese
  • lemon wedges for serving

Method
 

  1. Season both sides of the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat until it shimmers. The oil should be hot enough that the chicken sizzles when it touches the pan.
  2. Add seasoned chicken to the hot skillet and cook for 6-7 minutes without moving it. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
  3. While the chicken rests, whisk together mayonnaise, fresh lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce in a medium bowl. Fold in the Parmesan cheese, salt, and pepper. Taste and adjust seasonings.
  4. Place chopped romaine in a large serving bowl. Drizzle with about half the dressing and toss gently until every leaf is lightly coated. Slice the rested chicken into strips and arrange over the dressed greens. Top with croutons, additional Parmesan, and serve with remaining dressing on the side.

Notes

Make the dressing up to three days ahead and store covered in the refrigerator - flavors improve overnight. Don't overcook the chicken and use a meat thermometer for perfect results. Let chicken rest for 5 minutes after cooking before slicing. Store leftover components separately in the refrigerator for up to 3 days. Keep dressing in sealed container, sliced chicken wrapped tightly, and lettuce in produce bag. Assemble individual portions as needed to maintain best texture.