Testament to how delicious it can be, Chicken Caesar Salad is something I could eat every day without growing tired of it. My version has crisp romaine lettuce, savory grilled chicken, and freshly shaved, nutty, “parmesan” cheese—not the pre-grated stuff.
It has croutons—store-bought, if we’re keeping it simple, which we should, since they are a must. A good drizzle of olive oil will take you a long way; however, if you’re feeling it, I suggest making the dressing in the blender.
But on top of salads there are so many different ways to enjoy, some of which I include below.
The 18 Best Chicken Caesar Recipes
1. Classic Chicken Caesar Salad
A wonderful blend of straightforwardness and elegance, the Classic Chicken Caesar Salad presents a flawless equilibrium of textures and tastes. Crisp romaine lettuce, succulent grilled chicken, and profound Parmesan cheese unite with the croutons’ crunch and a dressing boldly flavored by egg yolk, Dijon mustard, and anchovies.
Ingredients
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large head of romaine lettuce
1/3 cup freshly grated Parmesan cheese
1 cup croutons
For the dressing:
1 egg yolk
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 anchovy fillets, minced
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Instructions
1. Salt and pepper the chicken breasts. Take a skillet and heat the olive oil in it over medium-high heat. Cook the chicken breasts in the oil for about 6-7 minutes per side until they’re fully cooked
2. In a bowl, mix together the egg yolk, Dijon mustard, lemon juice, and anchovies. Using a hand mixer, blend until smooth. With the hand mixer running on low, gradually add 1/2 cup olive oil. Increase the hand mixer speed to medium and continue blending until the mixture is thick and creamy. Add the Parmesan cheese and season with salt and pepper. Mix to combine and serve drizzled over salads.
3. Romaine lettuce must be cleansed and dried well. It is then to be torn or cut into pieces that are appropriate in size for a salad.Â
4. Combine the lettuce and the dressing in a large bowl. Use tongs to ensure the greens are evenly coated. The dressing should be just the right amount to make the leaves glisten without pooling at the bottom of the bowl.
5. Cut the cooked chicken breast into strips and lay them atop the salads. Serve right away, with more Parmesan as a garnish if you like.
2. Grilled Chicken Caesar Salad
The ideal Chicken Caesar Salad consists of flawlessly grilled chicken, nutty romaine lettuce, and, of course, Caesar dressing. My Grilled Chicken Caesar Salad starts with a heaping mound of surprisingly simple yet exquisite romaine lettuce.
If you want to keep it light, serve just the romaine dressed to your taste in Caesar dressing. For slightly more decadence, add a generous amount of grilled chicken, the star of the show.
Ingredients
Grilled chicken breast (about 2 pieces)
Hearts of romaine lettuce, chopped
Caesar dressing
Parmesan cheese, shaved or grated
Croutons
Olive oil
Salt and pepper
Lemon wedges (optional)
Instructions
1. Warm up your grill to a temperature of medium to high. Take your chicken breasts and rub them with some olive oil and then season with salt and pepper.
2. Cook the chicken on the grill for about 6-7 minutes on each side, or until it’s completely done and the internal temperature is at 165°F (75°C). Take it off the grill. Let it sit for a couple of minutes before you cut it.
3. In a bowl, combine the chopped romaine lettuce and Caesar dressing. Toss until the dressing evenly coats the lettuce.
4. Place the dressed lettuce on plates and add sliced grilled chicken on top.
5. Add croutons and sprinkle the salad with shaved or grated Parmesan cheese.
3. Chicken Caesar Wrap
A Chicken Caesar Wrap is a classic, with the convenience of a wrap. It includes the flavors of a Caesar salad with the addition of grilled chicken.
My version has the same key ingredients as a Caesar salad: romaine lettuce, Caesar dressing, Parmesan cheese, and a slightly more generous than necessary portion of grilled chicken breast, all enveloped in a large flour tortilla.
Ingredients
Large flour tortillas
Grilled chicken breast, sliced
Romaine lettuce, chopped
Caesar dressing
Parmesan cheese, grated
Croutons
Black pepper (optional)
Instructions
1. To make the flour tortillas more flexible, heat them in a pan or microwave for a few seconds.
2. In a bowl, finely chopped romaine lettuce, browned sliced chicken, and cool but lively Caesar dressing come together in the anticipation of a final toss.Â
3. Place the tortilla on a flat surface and put a portion of the chicken and lettuce mixture in the middle of it.
4. If you would like, you can add some freshly ground black pepper to the mixture.
5. Bring the sides of the tortilla in and roll it tightly to make a wrap.
6. Cut the wrap in half and serve promptly. Partake in the pleasure of your Chicken Caesar Wrap!
4. Chicken Caesar Pasta Salad
I adore taking timeless flavors and adding a new spin, and this chicken Caesar pasta salad does just that. Its classic combination of diced or shredded chicken breast, rotini, and a zesty Caesar dressing merges the best of salads and pasta dishes.
Of course, a sprinkle of Parmesan and some crunchy croutons seal the deal.
Ingredients
2 cups cooked chicken breast, diced or shredded
8 oz rotini or penne pasta
1 cup cherry tomatoes, halved
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1 cup croutons
2 cups Romaine lettuce, chopped
Salt and pepper to taste
1 tablespoon olive oil
Instructions
1. Prepare the pasta according to the directions on the package, ensuring it cooks to an al dente texture. After draining the pasta, wash it under cool running water to halt any further cooking. Set it aside while you prepare the remaining components of the dish.
2. A big skillet works best for this recipe. Heat the olive oil in the skillet, then add the leftover chicken. Season the chicken with salt and pepper. Cook for 3-5 minutes, or until the chicken is heated through. Remove from heat and set aside.
3. Take a big mixing bowl and mix together the cooked pasta (now cool), the cherry tomatoes, the lettuce, the Parmesan cheese, and the chicken.
4. Pour the Caesar dressing over the pasta mixture and gently toss to combine and evenly coat.
5. To keep them from getting soggy, sprinkle on the croutons right before you serve the salad. You can serve this salad either chilled or at room temperature. And that’s all there is to it! Enjoy your pasta salad, which has the flavors and components of a Caesar salad as well as chicken.
5. Chicken Caesar Sandwich
I take great pleasure in creating a mouthwatering chicken sandwich.
It must be chicken in its best state—grilled, no more than 1/2 inch thick yet impossibly juicy.l.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
4 slices of bread (preferably ciabatta or sourdough)
1/4 cup Caesar dressing
1 cup chopped romaine lettuce
1/4 cup grated Parmesan cheese
1/4 cup croutons
Optional: slices of bacon or avocado#
Instructions
1. Sprinkle salt and pepper on both sides of the chicken breasts to season them.
2. In a medium-held pan, warm the olive oil. Place the chicken breasts in the pan and sauté them for about 6-7 minutes on each side, or until the juices run clear when the thickest part of the breast is cut.
3. Cook chicken first and toast the bread slices until they are golden brown.
4. After cooking the chicken, allow it to sit for a few minutes before cutting it into thin slices.
5. On every slice of bread, slather Caesar dressing nice and thick. On top of the dressing, lay down a heaping handful of chopped romaine lettuce. It is this layer of greens that makes the sandwich taste much healthier than a traditional chicken parm.
6. For added flavor, you have the option of including bacon or avocado slices. Once the sandwiches are put together, serve them without delay.
6. Chicken Caesar Pizza
I’m a big fan of combining the classic elements of a Caesar salad and a pizza base. The Chicken Caesar Pizza I make is a blend of shredded chicken, mozzarella cheese, and Caesar dressing on a pre-made pizza crust.
It is topped with fresh romaine lettuce and finished with a dusting of grated Parmesan. Did I mention it is served with croutons?
Ingredients
1 pre-made pizza crust
1 cup cooked chicken breast, shredded or diced
1 cup Caesar dressing
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup romaine lettuce, chopped
1/4 cup croutons
Freshly ground black pepper
Optional: red pepper flakes for serving
Instructions
1. Set your oven to 450°F (232°C) to preheat.
2. Evenly spread the Caesar dressing over the pre-baked pizza crust, keeping a small border around the edges.
3. Spread the cooked chicken pieces evenly over the dressing and top with a generous sprinkling of shredded mozzarella cheese.
4. Preheat the oven, and bake for 8-10 minutes. At that point, if the cheese is harmonizing properly and the crust is appropriately browned, you are ready to serve.
5. After the pizza has finished baking, take it out of the oven and lay on top finely chopped romaine lettuce, grated Parmesan cheese, and croutons.
6. To taste, add freshly ground black pepper, and then slice the pizza. Serve immediately, with optional red pepper flakes.
7. Chicken Caesar Burgers
These Chicken Caesar Burgers are amazing. They’re a mix of ground chicken, Caesar dressing, and grated Parmesan cheese—so much more flavorful than your average chicken burger.
And they have just a touch of lemon zest to brighten things up. Forget the standard bacon lettuce and tomato.
Instead, I served these burgers with romaine lettuce and fresh tomato on a toasted bun. Because a Caesar burger deserves a proper throne.
Ingredients
Ground chicken (1 pound)
Caesar dressing (1/4 cup)
Grated Parmesan cheese (1/3 cup)
Garlic powder (1/2 teaspoon)
Lemon zest (from 1 lemon)
Salt (1/2 teaspoon)
Black pepper (1/4 teaspoon)
Olive oil (for cooking)
Romaine lettuce leaves
Tomato slices
Hamburger buns
Instructions
1. In a generous-sized bowl, mix together the ground chicken, Caesar dressing, Parmesan cheese, garlic powder, lemon zest, salt, and pepper. These ingredients are highly compatible. Indeed, it is difficult to imagine a combination of flavors that would work better with ground chicken. Of course, what you accomplish in this stage is really only half the battle. You must now shape the mixture into patties and sear said patties in hot oil.
2. Shape the mixture into four patties of equal size.
3. In a medium-high skillet, warm olive oil. Add the chicken patties to the skillet, and cook for about 5-7 minutes on each side, or until the patties are fully cooked and the internal temperature is 165°F (74°C).
4. The hamburger buns should be toasted lightly in the oven or on a hot griddle.
5. To put together the burgers, begin by taking the bottom half of each bun and placing on it a chicken patty. Next, add the romaine lettuce. Follow that with the tomato slices. Finally, add the top half of the bun and serve immediately.
8. Spicy Chicken Caesar Salad
I take pleasure in crafting a classic Caesar salad with a zesty twist, showcasing spicy grilled chicken as the main attraction. For me, the dish truly excels when the Cajun seasoning—and, if I’m feeling particularly bold, red pepper flakes—lend their warm flavors.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Cajun seasoning or hot paprika
Salt and pepper to taste
4 cups romaine lettuce, chopped
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1 cup croutons
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes (optional for extra heat)
Instructions
1. Set your grill or a grill pan to medium-high heat. Apply the oil of olives to the chicken breasts and use that as a base to impart flavor with the following: Cajun seasoning that makes the dish incredibly tasty and, to elevate the taste even further, use salt and pepper to properly season the chicken and embrace the flavors.
2. The chicken breasts should be placed on the grill for about 5-6 minutes per side. They should be cooked all the way through and have clear grill marks that indicate doneness. Once they are removed from the heat, they should be allowed to rest for a minute or two. They should then be sliced thinly across the breasts.
3. In a big bowl, put together the chopped romaine lettuce, Caesar dressing, Parmesan cheese, and croutons. Toss the ingredients well so that they mix together and coat themselves well with the dressing.
4. Cut the grilled chicken breast into thin strips and lay them atop the salad. For refreshing zest, drizzle with lemon juice.
5. If you want an extra kick, you can add some red pepper flakes on top of the salad right before serving. Don’t wait too long to enjoy it after you make it, or the croutons will go a little soggy and lose their satisfying crunch.
9. BBQ Chicken Caesar Salad
I have a passion for combining timeless tastes with a modern flourish, and my BBQ Chicken Caesar Salad epitomizes that. Juicy grilled chicken, brushed with barbecue sauce, lies on top of crisp romaine lettuce that’s tossed with creamy Caesar dressing.
Upgrading this salad from classic to next-level is easy when you add one and/or several of the following accompaniments: good-quality Parmesan cheese, crunchy croutons, and bits of bacon here and there. These elements aren’t absolutely essential, but they make the salad decidedly more delicious and, quite frankly, more fun.
Ingredients
2 boneless, skinless chicken breasts
1/2 cup barbecue sauce
1 large head of romaine lettuce, chopped
1 cup Caesar dressing
1/2 cup grated Parmesan cheese
1 cup croutons
Salt and pepper to taste
Optional: sliced red onions, cherry tomatoes, and bacon bits for garnish
Instructions
1. Prepare the grill for cooking at medium-high heat. While the grill warms, add salt and pepper to both sides of the chicken.
2. Cook the chicken breasts on the grill for 6-7 minutes on each side. In the last few minutes of cooking, paint the chicken with barbecue sauce, and allow it to cook on just long enough to create a nice glaze.
3. Take the chicken from the grill and let it rest for 5 minutes. After it has rested, cut it into thin strips.
4. Take a big bowl and mix the finely chopped romaine lettuce, the Caesar dressing, and half of the grated Parmesan cheese. Toss to combine.
5. Place the lettuce on a serving platter or on individual plates. Add the sliced BBQ chicken, croutons, and the remaining Parmesan to the top of the lettuce. Finish with any optional garnishes you may want.
6. Enjoy your BBQ Chicken Caesar salad hot off the grill!
10. Avocado Chicken Caesar Salad
Smooth chicken breasts—cooked to the savory shade of golden brown that hints at just how moist and tender they are—rest above romaine lettuce and steady my palette. The next flavor interjects; it’s the dressing—drizzle it like a style icon and do not skimp.
Caesar dressing should seep into the hearts of the romaine and curl around the chicken. Then, because we are ruled by several kinds of Parmesan cheese in this household, I stipulate that some be used to top the salad.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 head romaine lettuce, chopped
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup Caesar dressing
Croutons for garnish (optional)
Lemon wedges for serving (optional)
Instructions
1. The chicken breasts should be seasoned with salt and pepper on either side. Olive oil needs to be heated in a skillet on medium-high heat. Then, the chicken should be placed in the skillet and cooked for 6-7 minutes on either side until it is cooked through and has a golden brown coloring. After the chicken has had its time to rest and is no longer too hot to touch, it can be sliced into strips.
2. In a big salad bowl, mix together the chopped romaine lettuce, diced avocado, halved cherry tomatoes, and sliced chicken.
3. Pour the Caesar dressing over the salad mixture and mix gently to combine, making sure that everything is well-coated and distributed evenly throughout the salad.
4. Dust the salad with grated Parmesan in a manner that is both generous and beautiful.
5. Offer the salad with the croutons and lemon wedges as optional garnishes.Â
11. Chicken Caesar Lettuce Wraps
I enjoy preparing a meal that is both light and fresh, like Chicken Caesar Lettuce Wraps. These boneless and skinless chicken breasts get a good sear in olive oil before being tossed with the type of Caesar dressing you just can’t skimp on.
That’s what makes these wraps so good. Of course, the Romaine leaves used in this recipe wouldn’t hold up if they weren’t hitting the right notes of crispy and juicy.
And you have to love the amount of Parmesan and a twist of lemon that make this such a delightful dish.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/4 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 head of Romaine lettuce (or butter lettuce)
- 1/2 cup croutons, crushed
- Optional: cherry tomatoes, halved
Instructions
1. Your grill or skillet should be at medium-high heat when you are ready to cook. Take the chicken breasts and coat them well with olive oil. Then season them with salt, pepper, and garlic powder. Finally, drizzle some lemon juice over the top.
2. Cook the chicken on the grill for approximately 6 to 7 minutes per side. Allow it to rest for about 5 minutes before cutting it into thin strips.
3. In a big bowl, mix together the Caesar dressing, sliced chicken, and half of the grated Parmesan. Toss to coat the chicken thoroughly.
4. The leaves of Romaine lettuce should be divided and washed very well. They should be dried with a paper towel.
5. To make the lettuce wraps, take several strips of chicken that have been coated in Caesar dressing and place them on each leaf. Sprinkle grated Parmesan cheese over the chicken. If desired, add quartered cherry tomatoes. Serve immediately.
12. Baked Chicken Caesar Casserole
There’s something so heartwarming and almost nostalgic about casseroles—especially when they combine the familiar flavors of chicken Caesar salad with a bit of a twist. This baked Chicken Caesar casserole has it all: tender cooked chicken, al dente penne pasta, and a creamy dressing good enough to eat right off the spoon (which I may or may not have done).
Once that dressing gets evenly tossed with the pasta and chicken, you’re almost ready to call this a chicken salad pasta bake.
Ingredients
2 cups cooked chicken, shredded or diced
8 oz. penne pasta
1 cup Caesar dressing
1 cup sour cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup cherry tomatoes, halved
2 cups fresh spinach leaves
1 cup croutons
2 cloves garlic, minced
Salt and pepper to taste
Instructions
1. Set your oven to 350°F (175°C) to warm up, and take a baking dish that measures 9×13 inches. Give it a light coating of grease so that nothing sticks during the baking process.
2. Prepare the penne pasta by following the instructions found on the package, cooking it until it reaches a state of “al dente” that is firm to the bite. Drain the pasta in a colander and then rest it in a bowl or pot while you ready the other components of the dish.
3. In a big bowl, mix together the chicken that has been cooked, the Caesar dressing, the sour cream, the Parmesan cheese, the mozzarella cheese, the cherry tomatoes, the spinach, and the minced garlic. Salt and pepper the mixture to your liking.
4. Carefully blend the cooked penne pasta into the mixture until it is fully integrated and evenly distributed.
5. Pour the combination into the baking pan that has been set up for this purpose, and smooth it so that it is even and level. Croutons make for a nice topping, as they are crunchy and will contrast well with the filling.
6. Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the entire dish is heated through and the top has achieved a delightful golden-brown hue. Once out of the oven, allow the casserole to cool for a few minutes and then serve it up to your eager family or guests.
13. Chicken Caesar Flatbread
I relish the opportunity to whip together a swift supper of a Chicken Caesar Flatbread, one of my go-to recipes for when I need a meal in a hurry. It combines sliced chicken, Caesar dressing, and shredded mozzarella, which I can almost always count on having in my fridge.
Those ingredients alone would never approach what I think of as dinner, but that’s why I love this dish: when only a few minutes stand between you and a healthy meal, it’s a true lifesaver.
Ingredients
- 2 flatbreads or naan
- 1 cup cooked chicken breast, sliced
- 1/2 cup Caesar dressing
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup chopped romaine lettuce
- 1/4 cup cherry tomatoes, halved
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
1. Set the oven to 400°F (200°C) and lay the flatbreads out on a baking sheet.
2. Apply olive oil to each flatbread, then smooth Caesar dressing over every surface.
3. Evenly distribute sliced chicken across the flatbreads, and then top with mozzarella cheese.
4. Place in the oven, which has been preheated, and allow to bake for 8-10 minutes. The dish is done when the cheese has melted and is bubbling.
5. Take it out of the oven and dust it with finely grated Parmesan cheese.
6. Before serving, crown it with minced romaine lettuce, halved cherry tomatoes, and a sprinkle of salt and pepper.
14. Chicken Caesar Stuffed Peppers
I delight in taking timeless recipes and giving them a creative twist, as with my Chicken Caesar Stuffed Peppers. These culinary creations echo the deliciousness of a Caesar salad but with added chicken and a more substantial assembly.
To put it another way, they’re like undulating lumps of Caesar salad, with a peppery crunch and a whole lot of delightful sandwiching together of crisp, cool, creamy, and cheesy layers.
Ingredients
4 large bell peppers (any color), halved and seeded
2 cups cooked chicken breast, diced
1 cup Caesar dressing
1 cup grated Parmesan cheese
1 cup croutons, coarsely crushed
1/2 cup cherry tomatoes, halved
2 cups romaine lettuce, chopped
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Set your oven to 375°F (190°C) to preheat. While the oven is warming up, prepare a baking dish by either lining it with parchment paper or giving it a light coat of olive oil.
2. Olive oil and salt and pepper, please! That’s what the bell pepper halves need to bring out their natural flavor and make them worthy of being the vessel for an already delicious chicken filling.
3. In a mixing bowl, combine the cooked chicken, the Caesar dressing, half of the Parmesan cheese, and the cherry tomatoes. Stir until well combined.
4. Generously fill each half of the bell pepper with the mixture of chicken and Caesar dressing. Heavily sprinkle the remaining Parmesan cheese and crushed croutons on top before serving.
5. Preheat the oven and bake for 25-30 minutes. Observe the state of the peppers and the top: the former should be tender, and the latter should have attained a golden brown state. If the golden brown state has not been reached, consider extending the baking time.
6. Take from the oven and allow to cool for a few minutes. Serve on a bed of chopped romaine lettuce. Eat and enjoy while still warm.
15. Chicken Caesar Quinoa Bowl
The delightful Chicken Caesar Quinoa Bowl is a meal I take great pleasure in preparing. Hearty and wholesome, it contains my beloved quinoa, which is no lightweight when it comes to nutrition.
We all know that chicken breast is a fine source of low-fat protein. And I am not about to complain about eating tomatoes, even in December, when the only kind available in stores are bright red and shipped in from somewhere warm.
Ingredients
1 cup quinoa, rinsed
2 cups water or chicken broth
2 cups cooked, sliced chicken breast
1 cup cherry tomatoes, halved
1 cup romaine lettuce, chopped
1/2 cup grated Parmesan cheese
1/3 cup Caesar dressing
1/4 cup croutons
Salt and pepper, to taste
Optional: lemon wedges for serving
Instructions
1. In a medium pot, combine the thoroughly rinsed quinoa and either water or chicken broth. Heat until the mixture comes to a rolling boil, then lower the heat to simmer, cover, and cook for about 15 to 20 minutes. If using water, the quinoa is done when the liquid has mostly boiled away. If you see a small amount of liquid remaining, don’t worry; the quinoa is finished, and you can move on to the next step. Fluff with a fork, and no matter what pot you used, let it cool a little before proceeding.
2. In a big bowl, mix together the quinoa, sliced chicken breast, halved cherry tomatoes, romaine lettuce, and grated Parmesan cheese.
3. Pour the Caesar dressing onto the quinoa mixture and toss everything thoroughly until well incorporated and evenly coated.
4. Add salt and pepper to achieve the desired flavor. Use as much or as little Caesar dressing as you like.
5. Spoon the quinoa mixture into serving bowls and top with croutons. If any of your diners are so inclined, they can squeeze fresh lemon wedges over their servings before diving in. Enjoy!
16. Crispy Chicken Caesar Tacos
I adore distinctive takes on classic dishes, and these crispy chicken Caesar tacos are just that. With juicy, well-seasoned chicken breast, a mix of romaine lettuce, cherry tomatoes, and Parmesan in taco form, these guys have all the crunchy, creamy qualities of a good Caesar salad, plus the overstuffed-down-your-gob deliciousness of a good taco.
Ingredients
Chicken breasts /breaded (2, boneless and skinless)
Salt (to taste)
Black pepper (to taste)
Garlic powder (1 teaspoon)
Olive oil (2 tablespoons)
Caesar dressing (1/2 cup)
Romaine lettuce (2 cups, chopped)
Parmesan cheese (1/4 cup, grated)
Cherry tomatoes (1 cup, halved)
Taco shells (8, crispy)
Croutons (1 cup, crushed)
Instructions
1. Ensure that the chicken breasts are evenly covered with salt, black pepper, and garlic powder—on both sides, preferably—so that these seasonings can fully enhance the chicken’s flavor during cooking.
2. In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the chicken breasts. Cook them for about 5-7 minutes on each side, until they are cooked through and the exterior is golden brown. When finished, remove the chicken from the skillet and allow it to rest for a few minutes. Slice the chicken into strips.
3. In a big bowl, mix the chopped romaine lettuce, cherry tomatoes cut in half, Caesar dressing, and grated Parmesan. Toss until the salad is well mixed and evenly coated.
4. Follow the instructions on the package to heat up the taco shells. Go ahead and build yourself a taco by first taking a heaping spoonful of the Caesar salad mixture and placing it into the taco shell. Then, top that with some strips of the crispy chicken you just made.
5. For an extra crunch, sprinkle crushed croutons on top. Dive in and devour your crunchy chicken Caesar tacos without delay.
17. Kale Chicken Caesar Salad
The kale, tenderized with lemon juice and olive oil, serves as a truly refreshing base; meanwhile, the Caesar dressing pools everything together beautifully.
Anchovy fillets, an optional ingredient, bring a savory touch that makes the dish even more divine.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil, divided
1 large bunch of kale, stems removed and leaves chopped
1 cup croutons
1/2 cup freshly grated Parmesan cheese
1/4 cup Caesar dressing (store-bought or homemade)
Juice of 1 lemon
Optional: anchovy fillets for topping
Instructions
1. Sprinkle the chicken on both sides with salt and pepper. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 6 to 7 minutes on each side. When the chicken is done, remove it from the skillet and let it rest before slicing.
2. In a big bowl, combine chopped kale with the remaining tablespoon of olive oil and lemon juice. Knead the kale (yes, kale needs some love, too) for a few minutes until it becomes tender (almost cooked), wilted (again, very tender), and in a state that would be acceptable to eat raw.
3. Combine the Parmesan cheese and croutons with the kale. Toss to combine.
4. Cut the chicken breasts, which have been allowed to rest after cooking, into slices and add them to the salad bowl.
5. Pour the Caesar dressing over the salad. Toss well to ensure all the salad components are coated evenly with dressing.
6. Serve right away, and if you like, you can add some anchovy fillets to the top. Adjust salt and pepper to taste; it’s a dish that ought to be well-seasoned.
18. Chicken Caesar Stuffed Avocados
I really like the idea of using avocados as vessels for a salad. Not just any salad, though—this twist on a classic Caesar salad.
Instead of romaine, you’ve got an avocado. Instead of croutons, you’ve got another creamy, dreamy filling full of chicken and Greek yogurt dressed in a punchy, Parmesan-kissed Caesar dressing.
And isn’t that the ultimate salad vessel? Must be, ’cause I’m using it again tomorrow night with another big salad.
Ingredients
2 ripe avocados, halved and pitted
1 cup cooked chicken breast, diced
2 tablespoons plain Greek yogurt
2 tablespoons Caesar dressing
1 tablespoon freshly grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons croutons, crushed (optional)
Romaine lettuce leaves for serving (optional)
Instructions
1. Take a medium bowl, break up and add the cooked chicken breast. It should be cut into small, bite-sized pieces. Then add the Greek yogurt–the base of our sauce. After that, add the Caesar dressing. This is pure Caesar dressing, made with anchovies, which is going to give our chicken salad a nice, deep flavor. After that, add the Parmesan cheese, lemon juice, and Dijon mustard. Season with salt and pepper, and then mix well.
2. Take a small part of the avocado flesh from the center of each avocado half and set it aside. This will create a larger cavity in each half of the avocado.
3. Evenly distribute the chicken mixture among the avocado halves, placing it in the center of each half.
4. If you want, you can add a little crunch by using crushed croutons and, with a pinch, using the croutons in every way we suggested avocado toast.
5. If you’re using romaine lettuce leaves, serve the Chicken Caesar Stuffed Avocados on top of the leaves and enjoy!
