The Pantry
American

Chicken Caesar salad

A classic main-dish Chicken Caesar salad with seared chicken, crisp romaine, garlicky Caesar dressing, Parmesan, and crunchy croutons. The chicken is cooked separately so it stays juicy, then sliced and served over chilled greens. This recipe makes 2 generous servings and is best tossed just before serving so the lettuce stays crunchy.

Prep 15 minCook 12 minRest 5 minAdjust servings ↓
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Chicken Caesar salad
~620 calper person · ~1240 total
~$9.25meal total · ~$4.63 per person

Estimated calories and US ingredient costs.

For 4 servings, use a large salad bowl and cook the chicken in two batches so it browns instead of steaming. The dressing scales cleanly, but start with a little less water when doubling because the finished texture can loosen faster than the greens can absorb it. Keep the skillet hot and do not crowd the pan. The calorie values are estimates, and the salad dressing count includes all mayonnaise and Parmesan consumed in the bowl.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Make the dressing

~1 min

Make the dressing.

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, minced garlic, 1 tablespoon water, 1 ounce of finely grated Parmesan, and 1/8 teaspoon black pepper until smooth and spoonable.

If it seems very thick, add 1 more teaspoon water.

Cover and set aside while you cook the chicken so the garlic softens in the dressing.

Ingredients
  • 8 oz total for recipeBoneless skinless chicken breast
  • 1/8 teaspoonBlack pepper
  • 1/4 cupMayonnaise
  • 1 tbspLemon juice
  • 1 tspDijon mustard
  • 1 tspAnchovy paste
  • 1 tsp total for recipeGarlic
  • 1 tablespoonWater
Step 2

Season the chicken

~5 min

Season the chicken.

Pat the 8 ounces of chicken breast dry.

Rub it with the olive oil, then season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Let it sit on the counter for 5 minutes while you heat the pan; this helps the surface brown more evenly.

Ingredients
  • 1 tbspOlive oil
  • 1/2 teaspoonKosher salt
  • 1/4 teaspoonBlack pepper
Step 3

Pan-sear the chicken

~13 min

Pan-sear the chicken.

Heat a 10-inch skillet over medium-high heat.

When the pan is hot, add the chicken and cook for about 5 to 6 minutes on the first side without moving it, until deep golden brown.

Flip and cook 4 to 5 minutes more, or until the thickest part reaches 165 F.

If the breast is very thick, lower the heat to medium and cover for the last 1 to 2 minutes to finish through without scorching the outside.

Ingredients
  • 8 oz total for recipeBoneless skinless chicken breast
Step 4

Rest and slice

~5 min cook

Rest and slice.

Transfer the chicken to a cutting board and rest for 5 minutes so the juices stay in the meat

Step 5

Slice it across the grain

After ~5 min

Slice it across the grain into 1/2-inch strips.

Do not slice early, or the juices will run onto the board instead of staying in the salad.

Step 6

Build the salad base

~1 min

Build the salad base.

Place the 8 ounces of chopped romaine in a large mixing bowl.

Add about three-quarters of the dressing and toss well, coating every leaf lightly.

The salad should look glossy, not soggy; if you see dressing pooling in the bottom, stop and save the rest for drizzling.

Step 7

Add the toppings

~1 min

Add the toppings.

Add the 2 cups of seasoned croutons and half of the remaining shaved Parmesan to the bowl.

Toss once or twice more just to distribute the crunch, then pile the salad onto two plates or shallow bowls.

Keep the croutons mostly on top so they stay crisp.

Ingredients
  • 2 cupsSeasoned croutons
Step 8

Finish and serve

~1 min

Finish

Arrange the sliced chicken over the salad

then spoon the remaining dressing in thin ribbons over the chicken and greens.

Scatter the remaining shaved Parmesan on top

For the best texture, do not let the dressed salad sit before serving because the romaine softens quickly.

Ingredients
  • 8 oz total for recipeBoneless skinless chicken breast
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken Caesar salad: serve.

Chicken Caesar salad: serve right away.

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Ingredients

For 2 people

  • 8 oz boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 3/8 tsp black pepper
  • 8 oz romaine lettuce, chopped and patted dry
  • 1 oz Parmesan cheese, finely grated
  • 2 cups seasoned croutons
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp minced garlic
  • 1 tbsp water
  • 1/2 oz Parmesan cheese, shaved for serving

Method

  1. Make the dressingIn a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, minced garlic, 1 tablespoon water, 1 ounce of finely grated Parmesan, and 1/8 teaspoon black pepper until smooth and spoonable. If it seems very thick, add 1 more teaspoon water. Cover and set aside while you cook the chicken so the garlic softens in the dressing.
  2. Season the chickenPat the 8 ounces of chicken breast dry. Rub it with the olive oil, then season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let it sit on the counter for 5 minutes while you heat the pan; this helps the surface brown more evenly.
  3. Pan-sear the chickenHeat a 10-inch skillet over medium-high heat. When the pan is hot, add the chicken and cook for about 5 to 6 minutes on the first side without moving it, until deep golden brown. Flip and cook 4 to 5 minutes more, or until the thickest part reaches 165 F. If the breast is very thick, lower the heat to medium and cover for the last 1 to 2 minutes to finish through without scorching the outside.
  4. Rest and sliceTransfer the chicken to a cutting board and rest for 5 minutes so the juices stay in the meat. Slice it across the grain into 1/2-inch strips. Do not slice early, or the juices will run onto the board instead of staying in the salad.
  5. Build the salad basePlace the 8 ounces of chopped romaine in a large mixing bowl. Add about three-quarters of the dressing and toss well, coating every leaf lightly. The salad should look glossy, not soggy; if you see dressing pooling in the bottom, stop and save the rest for drizzling.
  6. Add the toppingsAdd the 2 cups of seasoned croutons and half of the remaining shaved Parmesan to the bowl. Toss once or twice more just to distribute the crunch, then pile the salad onto two plates or shallow bowls. Keep the croutons mostly on top so they stay crisp.
  7. Finish and serveArrange the sliced chicken over the salad, then spoon the remaining dressing in thin ribbons over the chicken and greens. Scatter the remaining shaved Parmesan on top and serve right away. For the best texture, do not let the dressed salad sit before serving because the romaine softens quickly.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Mix the mayonnaise-based dressing first and thoroughly dry chopped romaine.

If something needs adjusting

Croutons become soft

Keep dressing and croutons separate until just before serving.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Turn remaining chicken and romaine into wraps rather than storing dressed salad.

Next use for your ingredients: Chicken Caesar wrap →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Dry the romaine very well before tossing. If the leaves are wet, the dressing slides off and the croutons soften fast. For extra clean flavor, grate the Parmesan finely into the dressing, then shave the finishing cheese separately so the salad gets both body and texture. Chill any leftovers within 2 hours.

Make it work for you

If you want a milder Caesar flavor, replace the anchovy paste with 1 teaspoon extra Dijon mustard and a pinch more salt, but the dressing will taste less savory and less traditional. You can also grill the chicken instead of pan-searing it; just keep the same doneness target and let it rest before slicing.

Use more of your chicken breast and romaine lettuce in chicken caesar wrap.

Can I make this ahead without the salad getting soggy?

Yes, but keep the parts separate. Cook and chill the chicken within 2 hours, wash and dry the romaine, and mix the dressing up to 3 days ahead in the refrigerator. Store croutons at room temperature in a sealed container, then toss everything together just before serving so the lettuce stays crisp.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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