Chicken Caesar Salad

Every time I think of a fresh and satisfying meal, I find myself drawn to the classic Chicken Caesar Salad. It’s like a burst of flavor and texture in every bite. I remember the first time I made it, experimenting with different ingredients and combinations. The creamy dressing, perfectly grilled chicken, and crisp romaine lettuce create a symphony of tastes that transports me to sunny days and outdoor gatherings. Whether it’s a simple lunch or a hearty dinner, this salad never disappoints. It has a way of making ordinary days feel special. The best part? It’s versatile enough for any occasion. So, let’s dive into how you can whip up your own delicious Chicken Caesar Salad to share with family and friends.

Chicken Caesar Salad Shopping List

The ingredients you choose are the backbone of any great dish. For the Chicken Caesar Salad, we’re focusing on fresh, high-quality components. Each ingredient plays a vital role in creating a balanced and flavorful salad.

• 1 cup plain Greek yogurt – This creamy base adds richness to your dressing.
• 2 tablespoons fresh lemon juice – A splash of acidity brightens the flavors.
• 2 tablespoons olive oil – Provides a smooth texture and healthy fats.
• 2 tablespoons Worcestershire sauce – A secret ingredient for depth of flavor.
• ¼ cup grated parmesan cheese – Adds a nutty and salty finish.
• 2 garlic cloves, minced or crushed – Enhances the dressing with bold flavor.
• ½ cup cornmeal or polenta – A unique twist for croutons.
• 1 ½ cups water – Essential for cooking the polenta.
• ½ teaspoon Kosher salt – For seasoning.
• 1 lb thinly sliced chicken breasts – The protein powerhouse of this salad.
• 8 cups romaine lettuce, chopped or torn – The crisp foundation of your salad.
• 1 cup packaged or homemade croutons – For added crunch.
• Additional parmesan cheese for serving – Because more cheese is always better!

Recipe Directions for Chicken Caesar Salad

Making your own Chicken Caesar Salad is not only enjoyable, but it’s also a chance to take the lead in the kitchen. Follow these steps, and you’ll have a delicious meal to share. Let’s get started!

1. In a bowl, combine 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, ¼ cup grated parmesan cheese, 2 minced garlic cloves, ¼ teaspoon Kosher salt, and ¼ teaspoon pepper. Whisk until well combined and creamy. Store in the refrigerator to let the flavors meld.
2. Next, in a medium saucepan, whisk together ½ cup cornmeal or polenta, 1 ½ cups water, and ½ teaspoon Kosher salt. Cook over medium to medium-high heat, stirring almost constantly. Bring to a boil, then reduce heat and continue to cook for about 15 to 20 minutes until thick and sticky.
3. Once the polenta has reached the desired consistency, stir in 2 tablespoons grated parmesan cheese, ¼ teaspoon garlic powder, and ¼ teaspoon Italian seasoning for an extra kick. Remove from heat.
4. Transfer the polenta onto plastic wrap or a greased baking dish. Shape it into a rectangle about ½ inch thick, wrap in plastic wrap, and refrigerate until cooled.
5. Preheat your oven to 450°F. Cut the cooled polenta into ½ inch cubes and place them in a single layer on a baking sheet coated with olive oil or cooking spray. Spray the cubes with more olive oil and bake for 25 to 30 minutes, turning every 8 to 10 minutes, until they are browned and crispy. Set aside.
6. While the polenta bakes, pour ½ cup of the dressing over 1 lb thinly sliced chicken breasts. Marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse.
7. Preheat your grill to high heat. Once hot, place the marinated chicken on the grill. Reduce the heat to medium and grill for about 2 to 4 minutes per side, or until the chicken is cooked through, depending on thickness.
8. Remove the chicken from the grill and let it rest for a moment before slicing it into strips.
9. In a large bowl, toss together 8 cups chopped romaine lettuce and a few tablespoons of the dressing. Divide the lettuce among plates.
10. Top each plate of lettuce with the sliced chicken, 1 cup croutons, additional parmesan cheese, and more dressing if desired. Serve while fresh and enjoy your homemade Chicken Caesar Salad.

Make It Your Own

When it comes to the Chicken Caesar Salad, there are plenty of ways to get creative! Here are some tips to help you personalize your version:

• Storage: Store leftover salad components separately to maintain freshness. Dress just before serving.
• Freezing: You can freeze the grilled chicken, but it’s best to enjoy the salad fresh.
• Pairing: Serve with a side of garlic bread or a hearty soup for a complete meal.
• Add Fruits: Consider adding slices of avocado or seasonal fruits for a refreshing twist.
• Use Different Greens: Switch up the romaine with spinach or kale for a different flavor profile.
• Experiment with Cheese: Try adding feta or blue cheese for a different taste.

Accompaniments for Chicken Caesar Salad

Serving a Chicken Caesar Salad opens the door to a variety of delicious accompaniments. Here are some ideas to enhance your meal:

• Garlic Bread: A warm, buttery garlic bread pairs perfectly with the salad, adding a comforting element.
• Grilled Vegetables: Consider adding grilled vegetables like zucchini or bell peppers for a colorful side.
• Chilled Soup: A refreshing gazpacho can complement the salad well during warmer months.
• Wine Pairing: Pair with a crisp white wine or a sparkling water with lime for an upscale touch.
• Lemon Sorbet: Finish off your meal with a light lemon sorbet for a sweet and refreshing dessert.

FAQ

Conclusion

The Chicken Caesar Salad is a delightful blend of flavors and textures that makes it a standout dish in any meal lineup. It’s not just a salad; it’s a celebration of fresh ingredients and comfort food. I encourage you to try making it at home; you’ll love how easy it is to prepare and how satisfying it is to eat. Gather your ingredients, get cooking, and enjoy this classic dish with your friends and family!

Chicken Caesar Salad

The ultimate comfort food, Chicken Caesar Salad brings together tender grilled chicken, crisp romaine, and creamy dressing for an easy weeknight dinner. This fresh and flavorful dish is perfect for any occasion, so why not try it tonight?

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Salads

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Plain Greek yogurt
• 2 tablespoons Fresh lemon juice
• 2 tablespoons Olive oil
• 2 tablespoons Worcestershire sauce
• ¼ cup Grated parmesan cheese
• 2 Garlic cloves minced or crushed
• ¼ teaspoon Kosher salt
• ½ cup Cornmeal or polenta
• 1 ½ cups Water
• ½ teaspoon Kosher salt
• 2 tablespoons Grated parmesan cheese
• ¼ teaspoon Garlic powder
• ¼ teaspoon Italian seasoning
• 1 lb Thinly sliced chicken breasts
• 8 cups Romaine lettuce chopped or torn
• 1 cup Packaged or homemade croutons or Italian Herb Parmesan Polenta Croutons
• Additional parmesan cheese for serving

Equipment

• Wooden Spoon
• Whisk
• Oven
• Large Pot
• Grater
• Frying Pan
• Chef's Knife
• Baking Sheet

Method

 

1. In a bowl, combine 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, ¼ cup grated parmesan cheese, 2 minced garlic cloves, ¼ teaspoon Kosher salt, and ¼ teaspoon pepper. Whisk until well combined and creamy. Store in the refrigerator to let the flavors meld.
2. Next, in a medium saucepan, whisk together ½ cup cornmeal or polenta, 1 ½ cups water, and ½ teaspoon Kosher salt. Cook over medium to medium-high heat, stirring almost constantly. Bring to a boil, then reduce heat and continue to cook for about 15 to 20 minutes until thick and sticky.
3. Once the polenta has reached the desired consistency, stir in 2 tablespoons grated parmesan cheese, ¼ teaspoon garlic powder, and ¼ teaspoon Italian seasoning for an extra kick. Remove from heat.
4. Transfer the polenta onto plastic wrap or a greased baking dish. Shape it into a rectangle about ½ inch thick, wrap in plastic wrap, and refrigerate until cooled.
5. Preheat your oven to 450°F. Cut the cooled polenta into ½ inch cubes and place them in a single layer on a baking sheet coated with olive oil or cooking spray. Spray the cubes with more olive oil and bake for 25 to 30 minutes, turning every 8 to 10 minutes, until they are browned and crispy. Set aside.
6. While the polenta bakes, pour ½ cup of the dressing over 1 lb thinly sliced chicken breasts. Marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse.
7. Preheat your grill to high heat. Once hot, place the marinated chicken on the grill. Reduce the heat to medium and grill for about 2 to 4 minutes per side, or until the chicken is cooked through, depending on thickness.
8. Remove the chicken from the grill and let it rest for a moment before slicing it into strips.
9. In a large bowl, toss together 8 cups chopped romaine lettuce and a few tablespoons of the dressing. Divide the lettuce among plates.
10. Top each plate of lettuce with the sliced chicken, 1 cup croutons, additional parmesan cheese, and more dressing if desired. Serve while fresh and enjoy your homemade Chicken Caesar Salad.

Notes

• Tip 1: Store leftover salad components separately to maintain freshness. Dress just before serving.
• Tip 2: You can freeze the grilled chicken, but it's best to enjoy the salad fresh.
• Tip 3: Serve with a side of garlic bread or a hearty soup for a complete meal.
• Tip 4: Consider adding slices of avocado or seasonal fruits for a refreshing twist.
• Tip 5: Switch up the romaine with spinach or kale for a different flavor profile.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.