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Crispy Grilled Chicken Caesar Salad Recipe Easy Homemade Creamy Dressing

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A quick and satisfying salad featuring crispy grilled chicken breasts paired with fresh romaine lettuce, homemade croutons, and a creamy, homemade Caesar dressing made from scratch.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 tablespoon olive oil (for grilling)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large head of romaine lettuce, washed and chopped
  • 1 cup homemade croutons
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 anchovy fillets, minced (optional)
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2–3 tablespoons olive oil (to thin the dressing if needed)

Instructions

  1. Pat the chicken breasts dry with paper towels. Rub them with olive oil, garlic powder, smoked paprika, salt, and pepper. Let them sit for about 10 minutes to absorb the flavors.
  2. Heat grill pan over medium-high heat until hot but not smoking (about 5 minutes).
  3. Place chicken breasts onto the grill pan. Cook for 5–7 minutes on the first side without moving them to develop grill marks.
  4. Flip and cook for another 5–7 minutes or until internal temperature reaches 165°F (74°C). Chicken should feel firm but juicy when pressed lightly.
  5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
  6. In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, and anchovy fillets until smooth.
  7. Stir in grated Parmesan cheese. If dressing is too thick, whisk in olive oil one tablespoon at a time until desired consistency is reached. Season with salt and pepper to taste.
  8. Toss chopped romaine lettuce in a large bowl. Add homemade croutons and freshly grated Parmesan cheese.
  9. Slice rested chicken breasts thinly against the grain. Arrange slices on top of the salad.
  10. Drizzle with creamy Caesar dressing and toss lightly to combine. Serve immediately.

Notes

Rest chicken after grilling to keep it juicy. Adjust dressing thickness with olive oil. Use day-old bread for best croutons. Dressing can be made up to 3 days ahead and stored refrigerated. For gluten-free, use gluten-free croutons or omit them. Anchovy paste can substitute anchovy fillets.

Nutrition

Keywords: Crispy grilled chicken, Caesar salad, homemade dressing, easy recipe, quick dinner, creamy Caesar dressing, healthy salad

Find it online: https://blairrecipes.com/crispy-grilled-chicken-caesar-salad-recipe-easy-homemade-creamy-dressing/