Caesar Salad With Chicken

This classic Caesar salad with chicken comes together easily and quickly! It features a homemade salad dressing, elegant fix-ins, and juicy chicken. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 385kcal

Author Arman Liew

Ingredients

2 large chicken breast * See notes
3/4 cup croutons
1 romaine lettuce roughly torn
4 hard boiled eggs quartered
4 slices bacon cooked and diced
3/4 cup parmesan cheese freshly grated

Caesar salad dressing

1 egg yolk
1/2 tablespoon lemon juice
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/4 cup olive oil
1/2 tablespoon water
1 clove garlic minced
1/2 teaspoon Worcestershire sauce

Instructions

Boil the eggs in a pot of boiling water over medium heat for 8 minutes. Once done, add them to a bowl of iced water to cool.
Prep either my air fryer chicken breast or cast iron chicken breast or use your favorite simple chicken breast recipe. Cook as per instructed, rest for 5 minutes, then slice.
While the eggs boil and the chicken cooks, make the dressing. Whisk together the egg yolk, lemon juice, mustard powder, and salt. Slowly add the oil, one tablespoon at a time, while continuing to whisk throughout until completely combined. Add the warm water. Whisk in the garlic and Worcestershire sauce until combined.
Place the lettuce in a mixing bowl and toss through half the dressing. Add it to the serving bowl then add the chicken, boiled eggs, and sprinkle parmesan and bacon over the top. Drizzle with the remaining dressing.

Video

Notes

I typically use either my air fryer chicken breast or cast iron chicken breast because they both cook in under 10 minutes. Leftover rotisserie chicken or any cooked chicken breast works.

TO STORE: You can store leftover salad dressing in an air-tight container in the refrigerator for 3-5 days. Unfortunately, you cannot store the combined salad as it’ll cause the lettuce to wilt.

Nutrition