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caesar chicken salad wedges on a plate
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Chicken Caesar Salad Recipe

I've finally cracked the code for restaurant style delicious Chicken Caesar Salad. Hope you try it!
Course Appetizer
Cuisine American
Servings 4
Calories 749kcal

Ingredients

For the Salad

  • 4 large chicken breasts raw boneless/skinless
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2-3 heads of romaine lettuce trimmed and washed
  • Optional garnish: lemon wedges shaved parmesan cheese, anchovies, breadcrumbs

For the Dressing

  • 3 cloves of garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ tablespoon Tabasco
  • ½ cup parmesan cheese grated
  • 2 tablespoon anchovy paste may substitute with 1 tablespoon Worcestershire sauce
  • 2 tablespoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup mayonnaise

Instructions

  • In a food processor, combine the dry ingredients.
  • Process until smooth and may add water as needed for desired consistency. Set aside for later.
  • Season chicken with garlic salt, smoked paprika, salt, and pepper.
  • In olive oil, sear chicken until both sides are browned. Approximately 8-9 minutes on each side for larger breasts and 5-6 on each side for smaller. Each side over medium-high heat.
  • Let chicken rest for about 10 minutes before slicing for salad.
  • With cleaned and trimmed romaine lettuce, place a bed onto serving dish, then layer with cooked chicken, dressing, and garnishes.
  • Enjoy!

Notes

Dressing can be refrigerated for up to 7 days.
Salad will keep for up to 2 days in fridge.

Nutrition

Calories: 749kcal | Carbohydrates: 3g | Protein: 56g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1562mg | Potassium: 980mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1555IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 2mg