Description
This Perfect Chicken Caesar Salad features tender Greek yogurt–marinated chicken, crisp romaine and kale, crunchy homemade croutons, and freshly grated Parmesan tossed in creamy Caesar dressing. It’s a hearty, flavor-packed salad perfect for lunch or dinner.
Ingredients
- For the chicken marinade:
- 1 teaspoon olive oil
- 2 teaspoons honey
- 1½ teaspoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- ½ teaspoon dried oregano
- 3 tablespoons plain Greek yogurt
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds (680 g) chicken breasts or thighs
- For the salad:
- 2 hearts romaine lettuce, chopped
- 1 bunch kale, stems removed and leaves chopped
- ½ medium sweet onion, very thinly sliced
- ½ to ⅔ cup Caesar dressing
- ½ cup freshly grated Parmesan cheese, plus extra for shaving
- 4 cups day-old bread, cubed
- 3 tablespoons olive oil (for croutons)
- ¼ to ½ teaspoon dried herbs (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk together olive oil, honey, balsamic vinegar, garlic, lemon juice, dill, oregano, Greek yogurt, salt, and pepper. Add chicken and coat well. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Toss bread cubes with olive oil, salt, pepper, and optional herbs. Bake 10–15 minutes, stirring once, until golden and crisp. Set aside.
- Heat a skillet over medium heat and lightly oil it. Remove chicken from marinade and sear 2–3 minutes per side until lightly golden.
- Transfer chicken to baking sheet and bake 15–25 minutes until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
- Chop and thoroughly dry romaine and kale.
- Toss greens and onion with Caesar dressing in a large bowl.
- Top with croutons, sliced chicken, and shaved Parmesan. Serve immediately.
Notes
- Do not cook chicken over high heat to prevent honey from burning.
- Dry greens thoroughly to avoid soggy salad.
- Store components separately for best freshness.
- Chicken can be grilled instead of baked.
- Add avocado or roasted vegetables for variation.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 main serving
- Calories: 624
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
