Simple Creamy Chicken Caesar Salad (Print Version)

Whip up a simple creamy chicken Caesar salad for a quick weeknight meal. Fresh romaine, tender chicken, and tangy dressing. So good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Main Ingredients

01 - 2 large cooked chicken breasts, sliced or shredded
02 - 2 heads romaine lettuce, washed and chopped

→ For the Creamy Caesar Dressing

03 - 1/2 cup mayonnaise (full-fat, please!)
04 - 1/4 cup freshly grated Parmesan cheese, plus more for garnish
05 - 2 tablespoons fresh lemon juice
06 - 2 cloves garlic, minced (or more, I won't tell!)
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon anchovy paste (optional, but highly recommended for authentic flavor!)
09 - Salt and freshly cracked black pepper, to taste

→ Finishing Touches

10 - 1 1/2 cups croutons, store-bought or homemade
11 - Extra Parmesan cheese, for serving
12 - Freshly cracked black pepper, for serving

→ Optional Extras

13 - Cherry tomatoes, halved
14 - Crispy bacon bits

# Instructions:

01 - First things first, get your chicken ready. If you're using raw chicken breasts, pat them dry and season generously with salt, pepper, and a little garlic powder. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, or until it's cooked through and has a lovely golden-brown crust. I always make sure it's fully cooled before slicing it for the salad; warm chicken tends to wilt the greens, and nobody wants that. Sometimes I'll even cook it ahead of time to make assembly a breeze.
02 - Now for the star of the show! In a medium bowl, whisk together the mayonnaise, grated Parmesan, fresh lemon juice, minced garlic, Dijon mustard, and anchovy paste (if you're using it, and you totally should!). Season with a good pinch of salt and plenty of freshly cracked black pepper. Give it a good taste test – this is where you can adjust to your liking. Need more lemon? Go for it! More garlic? My kind of person! I always taste here because it’s easier to adjust now than when it's all over the greens. I've definitely made it too salty before, oops!
03 - While the chicken cools, tackle the greens. Wash your romaine lettuce thoroughly under cold water. I like to really get in there and make sure there's no grit. Then, pat it super dry with paper towels or, better yet, use a salad spinner. Trust me, a wet salad is a sad salad, and the dressing just slides right off. Chop the romaine into bite-sized pieces. I find that about 1-inch squares work best. This step always smells so fresh and green, like a little garden party in my kitchen.
04 - In a large bowl, combine the chopped romaine lettuce and the sliced cooked chicken. Drizzle about half of the Caesar dressing over the mixture. Now, toss it gently. You want to coat everything without drowning it. I usually use my hands for this; it feels more intuitive, and you can really get a feel for how much dressing is enough. This is where I sometimes get a little messy, but it’s all part of the fun. Don't add all the dressing at once; you can always add more, but you can't take it away!
05 - Once the greens and chicken are lightly dressed, it's time for the crunch and extra cheesy goodness. Add your croutons and a generous sprinkle of additional freshly grated Parmesan cheese. Give it one more gentle toss to combine. I usually save a few croutons and some cheese for the very top for presentation, because, let's be real, we eat with our eyes first! This step always makes me think of those fancy restaurant salads, but you made it right here at home.
06 - Divide the easy chicken Caesar salad among serving plates. If you have any extra dressing, you can offer it on the side. Finish with another crack of black pepper, and maybe a lemon wedge for an extra squeeze of brightness. It should look vibrant, smell garlicky and fresh, and taste absolutely incredible. This is where all that effort (minimal, I know!) pays off. Enjoy your homemade masterpiece; you earned it!

# Notes:

01 - Always pat your romaine super dry; wet lettuce means a watery, sad dressing that just slips off.
02 - Don't overdress the salad initially; it's easier to add more dressing than to take it away.
03 - Freshly grated Parmesan is a game-changer for the dressing; the pre-shredded stuff just doesn't blend as well.
04 - For a quick meal-prep, cook chicken and make dressing ahead of time.

# Tools You'll Need:

01 - Skillet
02 - large mixing bowl
03 - whisk
04 - salad spinner (optional)

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 15g
Protein: 25g

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