This is the very BEST Chicken Caesar Salad! A bed of crisp romaine lettuce, shredded brussels sprouts and Tuscan kale is topped with juicy chicken breasts, grape tomatoes and caesar dressing! Croutons and parmesan cheese tie it all together in the best way.

A large white serving platter is topped with chicken caesar salad.

Chicken Caesar Salad

This is the only chicken caesar salad recipe you’ll ever need! Instead of just plain romaine lettuce, I like to jazz up my caesar salad with some kale and brussels sprouts. That way I get way more nutrition and the varying textures are amazing! I love a classic caesar salad, but sometimes the romaine by itself can be a bit lacking.

On top of the bed of leafy greens, you’ll find juicy, tender chicken breasts. My not-so-secret to success with the chicken breasts is simple – marinate them! I actually marinate the chicken breasts in caesar dressing to really send that flavor home with each bite of this salad. It makes the chicken tender, flavorful, and it causes the whole salad to have that signature caesar flavor we all know and love.

Other than that, the rest of the elements here are exactly what you’d expect! Juicy grape tomatoes, crunchy croutons and as much parmesan as your heart desires makes this salad really sing. There’s also plenty of room for creativity! Scroll down to check out some of my favorite variations to try. When you make your own salads at home, the sky’s the limit with what you can try.

A white platter is topped with fresh greens.

How to Make Chicken Caesar Salad

Take a quick look at how easy it is to make caesar salad with chicken! For more information on the ingredients needed and the step by step instructions, scroll to the recipe card.

  1. Marinate the chicken. Pat the chicken dry with a paper towel. Place it in a zip-top bag or shallow bowl. Pour 1 cup of dressing all over the chicken, cover (or zip the bag) and marinate in the fridge for at least 4 hours. I like to let mine sit overnight.
  2. Cook the chicken. Remove the chicken from the dressing. Discard the dressing. Heat oil in a large skillet over medium-high heat and add the chicken. Cook for about 5-7 minutes per side, or until a meat thermometer reads 165°F when inserted into the thickest part of the breast. Once cooked, take the chicken out of the pan and let it rest for 10-15 minutes before slicing.
  3. Assemble the salad. Toss together the lettuce, brussels sprouts, kale and tomatoes. Add the sliced chicken on top of the salad and top with croutons and cheese. Drizzle with dressing.
A small glass pitcher is filled with caesar dressing.

Tips and Variations to Try

Here are a few things to keep in mind with this chicken caesar salad recipe:

  • Make it garlicky. If you’re a real garlic lover (and don’t mind having dragon breath), add a few sliced cloves of fresh garlic to your salad along with the greens and tomatoes.
  • Homemade is best! If you have a little extra time to play with, consider using homemade ingredients like homemade caesar dressing and homemade croutons to really send this salad over the top.
  • Change the greens. Feel free to keep things classic and just use romaine lettuce. I like the varying textures and nutritional value of kale and brussels sprouts, but romaine always gets the job done as well.
  • Toss it in a wrap. You can always take your ingredients, toss them together and slap them on a wrap for a lunch you can easily take on the go!

If you’re loving this recipe, check out chicken caesar pasta salad as well!

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A large white serving platter is topped with chicken caesar salad.

Get the Recipe: Chicken Caesar Salad Recipe

Juicy chicken, crisp romaine, homemade croutons, and shaved Parmesan come together in this classic salad. The star is the tangy, creamy homemade dressing made with anchovies, garlic, lemon juice, and Dijon mustard.
5 from 5 votes


  • 3 boneless Skinless Chicken Breasts
  • 2 cups caesar dressing
  • 1 tablespoon olive oil
  • 2 cups Romaine lettuce
  • 2 cups Shredded brussel sprouts
  • 2 cups Shredded tuscan kale
  • 1 cup grape tomatoes, halved
  • Croutons
  • Parmesan cheese


  • 1 skillet
  • 1 serving bowl


  • Pat the chicken dry with a paper towel and transfer to a ziptop bag or shallow bowl.
  • Pour 1 cup of the dressing over the chicken and seal the bag or cover with plastic wrap. Marinate the chicken for 4 hours or overnight.
  • Remove the chicken from the dressing and discard the used dressing.
  • Heat the olive oil in a large skillet over medium high heat.
  • Add the chicken to the pan and cook for 5-7 minutes or until golden brown. Flip the chicken over and cook for an additional 5-7 minutes or until the chicken is cooked through and registers 165˚F on an instant read thermometer.
  • Remove the chicken from the pan and allow to rest for 10-15 minutes.
  • Assemble the salad by tossing the lettuce, Brussels sprouts, kale and tomatoes together in a bowl or deep platter.
  • Slice the chicken and arrange it on top of the salad.
  • Top with the croutons and cheese. Drizzle with dressing and serve immediately.
Calories: 705kcal, Carbohydrates: 7g, Protein: 51g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 176mg, Sodium: 1224mg, Potassium: 1098mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2587IU, Vitamin C: 38mg, Calcium: 87mg, Iron: 2mg