A combination of the green salad, perfectly baked chicken and homemade Caesar dressing make a perfect Chicken Caesar salad. This light, creamy, and super delicious classic Chicken Caesar salad is perfect for a light lunch or dinner, ready in 45 minutes.
Ingredients for this Recipe :
Dressing Ingredients:
- 1/2 cup sugar-free mayonnaise
- 1/2 cup Greek yogurt
- 1/2 tbsp fresh lemon juice
- 1-2 large cloves garlic, minced
- 1 tsp Dijon mustard
- 1½ tsp anchovy paste
- Sea salt and black pepper, to taste
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup light olive oil
Salad Ingredients:
- 1 lb. boneless, skinless chicken breast
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- Sea salt and black pepper, to taste
- 1 large head Romain lettuce, cleaned, chopped, and dried completely
- 1/2 cup shaved Parmesan cheese + more for serving
Notes :
- This dressing is refined sugar-free. If this is not a concern for you, add 1 tsp Worcestershire sauce for added depth.
- Taste before adding additional salt because the anchovy paste is naturally briny.
- For best results, prepare the dressing the night before serving to allow the flavors a chance to fully develop.
Tip for Cooking the Chicken :
Always cook the chicken to temperature, not by time. Actual cooking time will vary depending on several factors, including the starting internal temperature, the thickness of the meat, and variations in individual oven temperatures. Check the temperature with an instant-read thermometer after 15 minutes and adjust the final cook time accordingly.
How to Make Chicken Caesar Salad :
Step One:
Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
Step Two:
Add grated Parmesan cheese to the dressing and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if needed. Cover and refrigerate until ready to use.
Step Three:
Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
Step Four:
Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through.
Note: An instant-read thermometer inserted into the thickest part of the chicken should read just over 160°F when it is ready. The temperature will continue to rise several degrees while the chicken rests.
Step Five:
Remove chicken from the oven and cool for 10-15 minutes before slicing.
Step Six:
To serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the shaved Parmesan and drizzle with 1/3 cup dressing. Gently toss to combine.
Step Seven:
Divide salad between chilled salad plates and top with the sliced chicken breast. Serve this chicken caesar salad immediately with the remaining salad dressing and additional shaved Parmesan on the side. Enjoy!
Other Salad Recipes –
Veggie salad recipe – Veggie Mason Jar Salad with Homemade Dressing
Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette
Roasted beet salad – Roasted Beet Salad with Citrus and Fennel
Broccoli slaw salad – Low Carb Broccoli Slaw Recipe
Chicken Caesar Salad with Homemade Dressing
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Loading...Chicken Caesar salad recipe with creamy homemade dressing, perfect for a light lunch or dinner.
Ingredients
- Dressing Ingredients:
- 1/2 cup sugar-free mayonnaise
- 1/2 cup Greek yogurt
- 1/2 tbsp fresh lemon juice
- 1-2 large cloves garlic, minced
- 1 tsp Dijon mustard
- 1½ tsp anchovy paste
- Sea salt and black pepper, to taste
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup light olive oil
- Salad Ingredients:
- 1 lb. boneless, skinless chicken breast
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- Sea salt and black pepper, to taste
- 1 large head Romain lettuce, cleaned, chopped, and dried completely
- 1/2 cup shaved Parmesan cheese + more for serving
Instructions
Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
Add grated Parmesan cheese to the dressing and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if needed. Cover and refrigerate until ready to use.
Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through.
Remove chicken from the oven and cool for 10-15 minutes before slicing.
To serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the shaved Parmesan and drizzle with 1/3 cup dressing. Gently toss to combine.
Divide salad between chilled salad plates and top with the sliced chicken breast. Serve immediately with the remaining salad dressing and additional shaved Parmesan on the side. Enjoy!
Notes
Taste before adding additional salt because the anchovy paste is naturally briny. An instant-read thermometer inserted into the thickest part of the chicken should read just over 160°F when it is ready. The temperature will continue to rise several degrees while the chicken rests.
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