Chicken Caesar Salad Recipe
Simple and easy to make, this classic Chicken Caesar salad is loved by everyone! Grilled chicken breast on a bed of lettuce with a homemade Caesar dressing and croutons.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375℉. Spread the bread out on a sheet tray. Drizzle with olive oil, sprinkle with parmesan, salt and pepper. Toss to combine, then bake until crisp and golden, about 13-15 minutes. Set aside or store until ready to use.
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*Chicken thighs will also work well, but you’ll need to adjust the cooking time. Leftover rotisserie chicken is also an option to cut down on prep.
**You can use any type of bread you have on hand, but I prefer French or Italian bread because they give the perfect crunch.
Tips:
If you aren’t a fan of anchovies, substitute 1 tablespoon chopped capers. They will add a nice salty bite!
Cucumbers, cherry tomatoes, and avocado are some of my favorite additions, but you can add whatever veggies you have on hand.
Crispy bacon pieces are also a welcome addition for a little smoky flavor!
If you don’t have a grill pan, you can also cook the chicken in a skillet.
This Caesar salad can be topped with any kind of chicken you like. Use pan-seared chicken, Crockpot chicken, poached chicken, or crispy chicken tenders.
To make this salad super easy, use a store-bought dressing and croutons, and top it with leftover chicken.
Storage: Store grilled chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store Caesar dressing in an airtight container in the refrigerator for 4 days. Store croutons in an airtight container for 2-3 days.
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