Chicken Caesar Salad
A crisp and flavorful Chicken Caesar Salad featuring marinated grilled chicken, fresh romaine and kale, homemade croutons, and a creamy Caesar dressing. High in protein and fiber, this salad is a quick, satisfying, and healthy meal option perfect for everyday lunches or dinners.
Equipment
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Baking sheets (2)
- Parchment paper – 2 sheets
- Grill pan or skillet – 1
- Knife and cutting board (1 each)
- Oven, 1
- Measuring spoons – 1 set
- Measuring cups – 1 set
Ingredients
For the Chicken:
- 1 teaspoon olive oil
- 2 teaspoons honey
- 1 ½ teaspoons balsamic vinegar
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
- ½ teaspoon dried oregano
- 3 tablespoons plain Greek yogurt
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds 680g chicken breasts or thighs
For the Salad:
- 2 hearts romaine lettuce chopped
- 1 bunch kale stems removed, chopped or torn
- ½ medium sweet onion thinly sliced
- Parmesan cheese shaved, for garnish
- ½ to ⅔ cup homemade Caesar dressing
- 4 cups day-old bread cut into 1-inch pieces
- 3 tablespoons olive oil
- ¼ to ½ teaspoon dried herbs rosemary, thyme, oregano, or Italian seasoning, optional
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Flavorful Chicken Marinade: In a large mixing bowl, combine 1 teaspoon olive oil, 2 teaspoons honey, 1 ½ teaspoons balsamic vinegar, 2 cloves minced garlic, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill), ½ teaspoon dried oregano, 3 tablespoons plain Greek yogurt, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper. Whisk these ingredients together thoroughly until the mixture becomes a smooth, well-blended marinade that will evenly coat the chicken.
- Marinate the Chicken: Add 1 ½ pounds of chicken breasts or thighs into the prepared marinade. Using clean hands or tongs, turn the chicken pieces so each one is fully coated with the flavorful mixture. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the chicken to marinate for at least 1 hour for mild flavor, or up to 8 hours for maximum tenderness and depth of taste. The longer it marinates, the more the herbs, garlic, and lemon penetrate the meat.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper one sheet for baking the croutons and the other for cooking the chicken. Ensuring the baking sheets are properly lined prevents sticking and makes cleanup quick and easy.
- Prepare Crunchy Homemade Croutons: In a medium bowl, place 4 cups of day-old bread cut into roughly 1-inch pieces. Drizzle with 3 tablespoons olive oil, then sprinkle with a pinch of salt, a few grinds of black pepper, and ¼ to ½ teaspoon dried herbs if desired. Toss the bread thoroughly until every piece is evenly coated with oil and seasoning. Spread the bread in a single layer on one of the prepared baking sheets. Bake in the preheated oven for 10–15 minutes, stirring halfway through, until the croutons are crisp, golden, and lightly toasted. Remove and set aside to cool.
- Sear the Chicken for Perfect Grill Marks: While the croutons are baking, heat a grill pan or skillet over medium heat. Lightly brush or spray with olive oil to prevent sticking. Place the marinated chicken onto the hot surface, searing each side for 2–3 minutes to develop attractive grill marks. Be careful not to turn the heat too high, as the honey in the marinade can burn quickly. Searing locks in the juices and enhances the flavor before finishing in the oven.
- Bake the Chicken to Juicy Perfection: Transfer the seared chicken to the second prepared baking sheet, spooning any remaining marinade from the bowl over the top for extra flavor. Place in the preheated oven and bake until an internal thermometer inserted into the thickest part reads 165°F (74°C). Depending on the thickness of your chicken, this will take approximately 15–25 minutes. Once done, remove the chicken from the oven and allow it to rest for 5 minutes. Resting helps the juices redistribute, keeping the meat tender and juicy.
- Chop Chicken and Prepare Salad Greens: While the chicken rests, chop 2 hearts of romaine lettuce and tear or chop 1 bunch of kale, discarding the tough stems. Rinse the greens thoroughly under cool running water, then gently pat them dry with a kitchen towel or use a salad spinner. Properly drying the greens ensures the dressing clings evenly rather than pooling at the bottom.
- Assemble the Salad Base: In a large salad bowl, combine the prepared romaine, kale, and thinly sliced ½ medium sweet onion. Toss gently to mix the vegetables evenly, creating a balanced base for the salad.
- Dress the Salad: Add ½ to ⅔ cup of homemade Caesar dressing to the salad greens. Toss thoroughly, making sure every leaf is coated with the creamy, flavorful dressing. If the salad looks slightly dry, add a little more dressing, one tablespoon at a time, until the greens are lightly and evenly coated.
- Add Croutons, Parmesan, and Chicken: Scatter the cooled croutons over the dressed salad, ensuring an even distribution of crunchy bites. Sprinkle shaved Parmesan cheese on top for richness and umami flavor. Slice or chop the rested chicken into bite-sized pieces and place them evenly over the salad. This layering ensures each forkful has a perfect balance of protein, greens, and crunch.
- Serve and Enjoy Immediately: Give the salad one gentle final toss if desired, then serve immediately. The combination of tender marinated chicken, crisp greens, crunchy croutons, and creamy dressing makes this a satisfying and well-balanced meal. This salad is perfect for lunch, dinner, or even as a hearty side dish for gatherings.
Notes
- For the best flavor, marinate the chicken for at least 1 hour, but longer (up to 8 hours) allows the herbs, lemon, and yogurt to deeply infuse the meat.
- Use day-old bread for croutons to achieve maximum crispiness; fresh bread may become soggy when baked.
- When searing chicken, keep the heat medium to avoid burning the honey in the marinade.
- Dry your salad greens thoroughly; wet leaves dilute the dressing and make the salad soggy.
- Adjust the amount of Caesar dressing to taste—start light and add more gradually for balanced flavor.
- This recipe is versatile: feel free to swap kale for spinach or add roasted vegetables for extra nutrients.
