18 Classic Chicken Caesar Salad Recipes Delicious

Craving a crispy, creamy, downright irresistible Chicken Caesar Salad? You’re in luck! Whether you’re whipping up a quick weeknight dinner, craving a light summer meal, or just need a trusty comfort classic, we’ve rounded up 18 mouthwatering recipes that put a fresh spin on this beloved dish. From classic to creative, get ready to find your new go-to Caesar—each one more delicious than the last!

Grilled Chicken Caesar Salad with Homemade Dressing

This classic salad gets a smoky upgrade with juicy grilled chicken and a creamy, garlicky dressing you’ll want to drizzle on everything.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• 2 anchovy fillets, minced (optional)
• 1/4 tsp Worcestershire sauce

Instructions:

1. Grill the chicken: Preheat grill to medium-high (400°F). Rub chicken with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Grill for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
2. Make the dressing: Whisk together 1/4 cup mayonnaise, 2 tbsp lemon juice, 1 tbsp Dijon mustard, minced garlic, anchovies (if using), and 1/4 tsp Worcestershire sauce until smooth.
3. Assemble: Toss romaine with half the dressing, then top with sliced chicken, 1/2 cup Parmesan, and croutons. Drizzle with remaining dressing.

The charred chicken and punchy homemade dressing balance the crisp romaine perfectly—no bland salads here!

Tip: For extra flavor, toast the croutons in a skillet with a splash of olive oil and a pinch of garlic powder.

Classic Caesar Salad with Roasted Chicken

This crowd-pleasing salad combines crispy romaine, garlicky dressing, and tender roasted chicken for a meal that feels both indulgent and fresh.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1/4 cup olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 large romaine hearts, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing (homemade or store-bought)
• 1 cup croutons
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Toss chicken with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, whisk together Caesar dressing, lemon juice, remaining 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add romaine to the bowl and toss gently to coat. Top with sliced chicken, croutons, and Parmesan.

The magic here? The warm chicken slightly wilts the greens while keeping everything crisp—no sad, soggy salads allowed.

Tip: For extra flavor, rub the chicken with 1/2 tsp garlic powder before roasting.

Avocado Chicken Caesar Salad

This creamy, crunchy twist on a classic Caesar salad adds rich avocado and juicy grilled chicken for a satisfying meal that comes together in minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 romaine hearts, chopped
• 1 large avocado, diced
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing (homemade or store-bought)
• 1/2 cup croutons

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken breasts with garlic powder, salt, and black pepper. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Assemble the salad: In a large bowl, toss romaine, avocado, and Parmesan cheese with Caesar dressing until evenly coated.
3. Top & serve: Divide salad between plates, add sliced chicken, and sprinkle with croutons.

The cool creaminess of avocado balances the salty punch of Parmesan, making this feel indulgent yet fresh. Tip: For extra flavor, grill the chicken instead of pan-searing—it adds a subtle smokiness!

Spicy Chicken Caesar Salad with Chipotle Dressing

This twist on a classic Caesar packs smoky heat and crunch—perfect for when you crave something bold but still craveable.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp minced garlic
• 1 tbsp chopped chipotle in adobo sauce
• 2 tbsp water (to thin dressing)

Instructions:

1. Prep chicken: Rub chicken with olive oil, then coat evenly with smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear over medium-high heat for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
2. Make dressing: Whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, chipotle in adobo, and water until smooth.
3. Toss salad: In a large bowl, combine romaine, Parmesan, and croutons. Drizzle with dressing and toss gently to coat.
4. Serve: Top salad with sliced chicken and an extra sprinkle of Parmesan.

The chipotle dressing’s smoky kick balances the creamy Parmesan and crisp romaine—no one will miss the anchovies here!

Tip: For extra crunch, toast the croutons with a pinch of smoked paprika before adding to the salad.

Kale Chicken Caesar Salad with Parmesan Crisps

This hearty twist on a classic Caesar swaps romaine for nutrient-packed kale and adds crispy, cheesy parmesan wafers for extra crunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1 large bunch curly kale, stems removed and torn into bite-sized pieces (about 6 cups)
• 1/3 cup grated parmesan cheese, plus 1/4 cup for crisps
• 1/4 cup Caesar dressing
• 1/4 cup croutons

Instructions:

1. Prep chicken: Rub chicken with olive oil, 1/4 tsp salt, pepper, and garlic powder. Grill or pan-sear over medium heat for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
2. Make parmesan crisps: Heat oven to 375°F. Drop 1 tbsp mounds of the 1/4 cup parmesan onto a parchment-lined baking sheet, flattening slightly. Bake for 5–7 minutes until golden and lacy. Cool completely.
3. Massage kale: In a large bowl, combine kale with Caesar dressing and remaining 1/4 tsp salt. Use hands to massage for 1–2 minutes until leaves soften and darken slightly.
4. Assemble: Top kale with sliced chicken, croutons, 1/3 cup grated parmesan, and parmesan crisps.

The magic here? Massaging the kale tenderizes it perfectly, while the salty, shatter-crisp parmesan wafers make every bite feel fancy.

Tip: For extra flavor, brush grilled chicken with a squeeze of lemon juice before slicing.

Caesar Salad with Lemon Herb Chicken

This bright and hearty Caesar salad gets a fresh upgrade with juicy lemon-herb chicken—perfect for a quick weeknight dinner or a light lunch with friends.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup croutons

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Add chicken and toss to coat. Let marinate for 15 minutes.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, toss romaine with Caesar dressing until evenly coated. Top with sliced chicken, Parmesan, and croutons.

The zesty marinade keeps the chicken tender while adding a pop of brightness to the classic Caesar—no one will miss the anchovies here!

Tip: For extra crunch, toast store-bought croutons in a dry skillet for 2–3 minutes before adding to the salad.

Buffalo Chicken Caesar Salad

This spicy twist on a classic Caesar salad packs bold flavor with crispy buffalo chicken and creamy dressing—perfect for game day or a quick weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 6 cups chopped romaine lettuce
• 1/2 cup grated Parmesan cheese
• 1/3 cup Caesar dressing
• 1/2 cup croutons
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F. In a bowl, toss chicken strips with hot sauce, melted butter, garlic powder, smoked paprika, and salt until evenly coated.
2. Arrange chicken on a parchment-lined baking sheet. Bake for 18–20 minutes, flipping halfway, until crispy and cooked through.
3. In a large bowl, toss romaine lettuce with Caesar dressing until lightly coated. Top with baked buffalo chicken, Parmesan, croutons, and parsley (if using).

The contrast of cool, crisp lettuce with fiery chicken and rich dressing makes every bite irresistible. Pro tip: Let the chicken rest for 5 minutes before slicing to keep it juicy!

Tip: For extra crunch, toast store-bought croutons in a dry skillet for 2–3 minutes before adding to the salad.

Caesar Salad with Crispy Chicken Tenders

This twist on a classic combines crunchy homemade chicken tenders with crisp romaine and creamy dressing—perfect for turning a simple salad into a satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 1 large romaine heart, chopped (about 6 cups)
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 cup panko breadcrumbs
• 1/4 tsp black pepper
• 1/2 tsp salt, divided
• 1/4 cup olive oil
• 1 cup croutons

Instructions:

1. Make the dressing: Whisk together mayonnaise, lemon juice, Dijon mustard, garlic, Worcestershire sauce, 1/4 cup Parmesan, 1/4 tsp salt, and black pepper. Refrigerate.
2. Coat the chicken: Toss chicken strips with 1/4 tsp salt. Press into panko to coat evenly.
3. Cook the chicken: Heat olive oil in a skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and internal temperature reaches 165°F. Drain on paper towels.
4. Assemble: Toss romaine with dressing, remaining 1/4 cup Parmesan, and croutons. Top with warm chicken tenders.

The contrast of hot, crispy chicken against cool, creamy lettuce makes every bite irresistible. Pro tip: Let the chicken rest for 5 minutes before slicing to keep it juicy!

Caesar Salad with Garlic Butter Chicken

This twist on a classic Caesar salad pairs crisp romaine with juicy, garlicky chicken for a meal that’s hearty enough to stand alone.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1/2 cup croutons

Instructions:

1. Prep the chicken: In a small bowl, mix 3 tbsp softened butter, 3 cloves minced garlic, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Rub evenly over chicken breasts.
2. Cook the chicken: Heat a skillet over medium-high. Add chicken and cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Assemble the salad: Toss romaine with 1/2 cup Caesar dressing, 1/4 cup Parmesan, and croutons. Top with sliced chicken.

The garlic butter seeps into every bite of the chicken, making it irresistibly rich against the bright, tangy dressing. A 20-minute dinner that tastes slow-cooked.

Tip: For extra crunch, toast the croutons in the same skillet after cooking the chicken.

Caesar Salad with Balsamic Glazed Chicken

This twist on a classic Caesar salad adds juicy balsamic-glazed chicken for a sweet-and-savory upgrade that feels fancy but comes together fast.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup garlic croutons

Instructions:

1. Whisk together balsamic vinegar, honey, olive oil, salt, and black pepper in a small bowl. Reserve 2 tbsp of the mixture for later.
2. Heat a skillet over medium-high. Add chicken breasts and brush with the balsamic glaze. Cook for 6–7 minutes per side, glazing occasionally, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, toss romaine, Parmesan, and Caesar dressing until evenly coated. Top with croutons, chicken slices, and drizzle with reserved glaze.

The sticky balsamic glaze caramelizes on the chicken, adding depth to every bite while keeping the greens crisp and fresh.

Tip: For extra flavor, marinate the chicken in half the glaze for 30 minutes before cooking.

Caesar Salad with Cajun Spiced Chicken

This zesty twist on a classic Caesar salad brings smoky Cajun flavors to tender chicken, all tossed in a creamy, garlicky dressing—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1/2 cup croutons
• 1 tbsp lemon juice

Instructions:

1. Preheat a grill or skillet over medium-high heat. Rub chicken breasts with olive oil, then sprinkle evenly with Cajun seasoning and salt. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, toss romaine with Caesar dressing, lemon juice, and half the Parmesan. Top with sliced chicken, croutons, and remaining Parmesan.

The Cajun seasoning adds a bold kick to the creamy dressing, while the crisp romaine keeps it refreshing—no boring salads here!

Tip: For extra crunch, toast store-bought croutons in a dry skillet for 2–3 minutes before adding.

Caesar Salad with Honey Mustard Chicken

This twist on a classic Caesar salad adds juicy honey mustard chicken for a sweet, tangy kick that’ll make it your new weeknight favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup croutons

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper. Brush mixture evenly over chicken breasts.
2. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden, then transfer skillet to the oven. Bake for 15 minutes or until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, toss romaine with Caesar dressing until evenly coated. Top with sliced chicken, Parmesan, and croutons.

The honey mustard glaze caramelizes beautifully in the oven, adding sticky-sweet depth to every bite of tender chicken—perfect for balancing the creamy, salty Caesar flavors.

Tip: For extra crunch, toast store-bought croutons in a dry pan for 1–2 minutes before adding to the salad.

Caesar Salad with Teriyaki Chicken

This twist on a classic Caesar salad swaps in juicy teriyaki-glazed chicken for a sweet-savory punch that’ll make it your new weeknight favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/3 cup teriyaki sauce (plus 2 tbsp for drizzling)
• 1 tbsp olive oil
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup garlic croutons
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions:

1. Marinate the chicken: Toss chicken breasts with 1/3 cup teriyaki sauce and let sit for 15 minutes (or up to 1 hour).
2. Cook the chicken: Heat olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Assemble the salad: In a large bowl, toss romaine with Caesar dressing, lemon juice, and black pepper. Top with croutons, Parmesan, and sliced chicken.
4. Finish: Drizzle with remaining 2 tbsp teriyaki sauce and serve immediately.

The salty Parmesan and tangy dressing balance the teriyaki’s sweetness perfectly, while the croutons add a crave-worthy crunch.

Tip: For extra flavor, toast store-bought croutons in a dry pan for 1–2 minutes before adding to the salad.

Caesar Salad with Pesto Chicken

This twist on a classic Caesar salad adds juicy pesto-marinated chicken for a fresh, herby upgrade that’s still weeknight-friendly.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup prepared basil pesto
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup shaved Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup garlic croutons

Instructions:

1. Toss chicken breasts with 1/4 cup pesto, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 15 minutes (or up to 4 hours).
2. Heat a grill pan or skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
3. In a large bowl, combine romaine, Parmesan, and croutons. Drizzle with 1/2 cup Caesar dressing and toss gently.
4. Top salad with sliced pesto chicken and an extra sprinkle of Parmesan.

The pesto’s garlicky brightness cuts through the rich dressing, while the crispy croutons add the perfect crunch. Tip: For extra flavor, brush the chicken with a little extra pesto right after grilling.

Caesar Salad with Herb Crusted Chicken

This twist on a classic combines crispy, golden chicken with fresh romaine and creamy dressing for a salad that’s hearty enough to be a meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup panko breadcrumbs
• 1 tbsp grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 large head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup shaved Parmesan cheese
• 1/2 cup croutons

Instructions

1. Preheat oven to 400°F. In a shallow bowl, mix panko breadcrumbs, 1 tbsp grated Parmesan, oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Dip chicken breasts in beaten egg, then coat evenly with the breadcrumb mixture.
3. Heat olive oil in an oven-safe skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Transfer skillet to the oven and bake for 15 minutes until internal temperature reaches 165°F.
4. Slice chicken and toss with romaine, Caesar dressing, shaved Parmesan, and croutons.

The double-cooked chicken stays juicy inside while the herbed crust adds crunch—no soggy breading here!

Tip: For extra flavor, toast the panko in a dry pan for 2 minutes before breading.

Caesar Salad with BBQ Chicken

This smoky twist on a classic Caesar salad combines crispy romaine, creamy dressing, and juicy BBQ chicken for a meal that’s hearty enough to stand alone.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large romaine hearts, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup garlic croutons

Instructions:

1. Prep chicken: In a bowl, toss chicken breasts with 1/2 cup BBQ sauce, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Cook chicken: Heat a grill or skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Assemble salad: In a large bowl, toss romaine with Caesar dressing. Top with sliced chicken, croutons, and Parmesan. Drizzle with extra BBQ sauce.

The smoky-sweet BBQ glaze paired with the tangy Caesar dressing creates a bold flavor contrast that’ll make this your new go-to salad for cookouts.

Tip: For extra crunch, toast the croutons in a dry skillet for 2 minutes before adding them to the salad.

Caesar Salad with Mediterranean Spiced Chicken

This twist on a classic Caesar salad brings bold Mediterranean flavors to your weeknight dinner with juicy, spice-rubbed chicken and crisp romaine.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing (store-bought or homemade)
• 1/2 cup croutons

Instructions:

1. Preheat grill or skillet to medium-high heat. Rub chicken breasts with 1 tbsp olive oil, then evenly coat with 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, toss romaine with 1/2 cup Caesar dressing until lightly coated. Top with sliced chicken, 1/4 cup Parmesan, and 1/2 cup croutons.

The smoky paprika and oregano on the chicken add a warm depth that pairs perfectly with the creamy Caesar—no one will miss the anchovies!

Tip: For extra flavor, toast the croutons with a pinch of the same spice mix used on the chicken.

Caesar Salad with Lemon Pepper Chicken

This bright, zesty twist on a classic Caesar salad brings juicy lemon pepper chicken to the table—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tbsp lemon pepper seasoning
• 1/2 tsp kosher salt
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1/2 cup garlic croutons
• 1 tbsp fresh lemon juice

Instructions

1. Prep the chicken: Rub chicken breasts with 1 tbsp olive oil, then coat evenly with lemon pepper seasoning and salt.
2. Cook the chicken: Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Assemble the salad: In a large bowl, toss romaine with Caesar dressing, Parmesan, and croutons. Drizzle with lemon juice.
4. Serve: Top salad with sliced chicken and an extra sprinkle of Parmesan.

The lemon pepper seasoning adds a citrusy kick that cuts through the rich dressing, while the crispy croutons give every bite a satisfying crunch.

Tip: For extra flavor, marinate the chicken in the lemon pepper mixture for 30 minutes before cooking.

Conclusion

With 18 delicious twists on the classic Chicken Caesar Salad, there’s something here for every taste! Whether you’re craving a traditional version or an inventive new take, these recipes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the inspiration on Pinterest—happy cooking!