Grilled Chicken Caesar Salad (Homemade Dressing & Parmesan Croutons)

Where Does Caesar Salad Come From?

Caesar salad originates from Mexico, of all places. It's said to have been invented by Caesar Cardini, an Italian immigrant who moved from Northern Italy to California in the 1900s and opened a restaurant or two.

After prohibition wrecked his profits, he moved to Mexico, where prohibition didn't exist, and opened a restaurant where this famous salad was born.  No one's sure if he concocted it or stole it from his brother or an employee, but this is the birthplace of the Caesar salad.

Grilled Chicken Caesar Salad Ingredients

Making homemade grilled chicken Caesar salad is not only way more delicious than ordering it out, but it's also a lot less expensive. With the exception of a can or jar of anchovies, you probably already have almost everything to make it.

Super-light and crispy homemade Parmigiano-Reggiano and herb croutons are optional, of course, but they are truly delicious.

Plus, it's the best way to use up bread that's completely dried out (hard as a rock) because a transformation happens in the oven that renders them featherlight and ultra crispy.

Homemade Caesar Dressing Ingredients

• anchovy filets in oil 
• garlic 
• salt 
• egg yolks
• freshly squeezed lemon juice
• dijon mustard
• extra virgin olive oil 
• vegetable oil
• 3 Parmigiano cheese (or Parmesan or Grana Padano)
• Worcestershire Sauce 
• salt and freshly cracked black pepper 
• Romaine Lettuce, or Romaine lettuce hearts, chopped *see note below

Grilled Chicken Ingredients

• boneless, skinless chicken thighs (or breasts) 
• extra virgin olive oil 
• onion powder
• paprika 
• smoked paprika
• salt and pepper to taste

Homemade Parmesan-Herb Croutons Ingredients

• stale bread
• extra virgin olive oil
• Parmigiano cheese (or Parmesan or Grana Padano)
• fresh oregano, or dried Italian spice blend to taste (optional)
• salt to taste 

How to Make Grilled Chicken Caesar Salad From Scratch

This is one of my all-time favorite salads, and it's just as delicious with grilled shrimp instead of chicken, so feel free to switch out the protein for an even quicker homemade Caesar salad. You can make the dressing one day in advance and refrigerate it until ready to use.

1. Season the chicken. Add the onion powder, paprika, smoked paprika, and extra virgin olive oil to a medium bowl and whisk to combine. Add the chicken thighs (or breasts, if using) and massage the seasoning mixture into the meat, and set aside while you make the salad dressing.
2. Make the croutons. Turn the oven on to 375°F/190°. Pull apart the bread to create craggy edges using a knife to help break it apart. Place the bread into a medium bowl, add olive oil, Parmesan, and herbs (if using), and add salt if necessary. Toss everything together, add it to a baking sheet in a single layer, and place it into the oven (even if it's not fully preheated yet.) Bake the croutons until golden toasty brown and fragrant, tossing occasionally if needed, for about 15 minutes in a fully preheated oven (and about 20 minutes if the oven wasn't fully preheated when the croutons were added).
3. Make the anchovy-garlic paste. On a cutting board, add the anchovies and finely chop. Smash the garlic clove, add a pinch of coarse salt, and use the knife blade to smash and scrape the garlic-salt mixture until it forms a paste. Add the anchovies and mash and scrape until you have a smooth garlic-anchovy paste and scrape the mixture into a medium bowl.
4. Make the dressing. Whisk 2 large egg yolks, 2 tablespoons of fresh lemon juice, and ¾ teaspoon Dijon mustard until combined and slightly creamy. Add the extra virgin olive oil drop by drop into the mixture while constantly whisking to begin the emulsification process. Gradually whisk in ½ cup vegetable oil until the mixture is thick and glossy. Whisk in 3 tablespoons of finely grated Parmesan and Worcestershire sauce (if using). Season with salt and freshly ground black pepper, and more lemon juice, if needed. Refrigerate until ready to use.
5. Pan-sear the chicken. Heat a grill pan over high heat and season one side of the chicken with salt (and pepper if desired). When the grill pan just begins to smoke, add the chicken thighs in a single layer (salted side down in contact with the pan) and season the tops with salt. Do not move the chicken once it hits the pan. Allow them to cook for 8 minutes on the first side, or until golden brown with grill marks. Flip the chicken over and continue cooking until juices run clear and the meat is cooked through, or about 4 to 5 minutes more, depending on the thickness of the meat. Remove the meat to a platter and allow it to rest while you toss the salad.
6. Assemble the salad. Slice the chicken into bite-sized pieces. Add the romaine to a large mixing bowl and top with the desired amount of Caesar dressing, and toss until the lettuce is well-coated. Add a handful of croutons and toss if desired, adding more dressing as needed. You may serve the grilled chicken on top of the dressed salad, or toss the sliced chicken in a little more dressing to get it nicely coated before topping the salad and serving it immediately. Enjoy!

Easy Homemade Grilled Chicken Caesar Salad step-by-step recipe photos

More Easy Salad Recipes

If you're like us, you enjoy a good ½-and-½ salad-sandwich combo! Here are a few of our favorite sandwiches you might enjoy, plus a couple of 4-minute grilled shrimp recipes to make a shrimp Caesar salad instead.

Easy Sandwich Recipes to Pair with Salads