With a tangy and delicious garlicky dressing, crunchy croutons, crisp romaine, and spicy, juicy grilled chicken, this will be the best Spicy Grilled Chicken Caesar Salad you'll ever eat! Every time I bring it anywhere, I get asked for the recipe. So, if you're looking for Caesar salad dinner ideas, you'll love this one.
This grilled chicken caesar salad is a great summer recipe because you can grill the chicken on the BBQ, but you can also eat it all year round using an indoor grill, air fryer, or simply cooking the chicken on the stovetop. It was the inspiration behind my Twice Baked Caesar Potatoes.
Jump to:
- 🥘 Ingredient Notes
- 🧂Chicken seasoning for Caesar Salad
- 📖 Variations & Substitutions
- 📋More Restaurant Copycat Recipes
- 🔪Step-by-Step: How to Make Spicy Chicken Caesar Salad
- Recipe Tips
- 🥗What to Serve with Chicken Caesar Salad
- 🍽Equipment
- 🌡️Storing
- ❔ Recipe FAQs
- 🥗More Salad Recipes
- 🥗 Grilled Chicken Caesar Salad Recipe
In my youth, I worked in many restaurants, and in the process, I ate a lot of restaurant food. I can't tell you just how many BAD Caesar salads I've eaten in my day, but there were a lot. And it certainly wasn't easy to find a good one.
Then everything changed when my little brother got a job working at the now-defunct Clancy's restaurant in Winnipeg, in the early 1990s. That's how we discovered this amazing Caesar salad dressing recipe, which I use in this Grilled Chicken Caesar Salad.
I'm not exaggerating when I say this is the Ultimate Chicken Caesar salad! Whenever I bring it to a dinner or potluck, I always get asked for the recipe. My Mom started making this salad dressing back in the 90's, and it has become a cherished family classic. If this Caesar salad is not served at a special meal or gathering in our family, it is very unusual.
I moved away from home many years ago, but I still serve this salad at every special meal I make. My daughter recently requested this for her 18th birthday dinner!
🥘 Ingredient Notes
So what's the magic ingredient? I would have to say it's anchovies. They make a huge difference in Caesar salad dressing, adding a nice touch of saltiness, without too much fishiness. For this recipe, you'll need:
- Olive oil. It's important you use olive oil - it keeps the dressing nice and light!
- Eggs. This recipe uses raw eggs. If you are concerned about this, then use pasteurized whole eggs or liquid eggs. **You can read more about egg safety HERE. and HERE! There is a risk of illness/food poisoning/Salmonella if you use raw eggs. **NOTE: Read how you can pasteurize eggs in the microwave at home HERE!
- Romaine lettuce. I don't recommend using leaf or head lettuce. Romaine lettuce stays crunchy in a salad without quickly wilting, especially when it's saturated in a heavy Caesar salad dressing.
- Chicken breast. You can use frozen or fresh chicken breast. I often use frozen because I have it on hand and it's economical. Just be sure to defrost the frozen chicken before you use it.
- Cajun seasoning. Cajun seasoning is a spice blend used in Cajun cuisine, originating from Louisiana. It's known for its bold, spicy, and savory flavor profile, typically featuring a combination of paprika, cayenne pepper, garlic powder, onion powder, black pepper, and often oregano and thyme. The specific ingredients and proportions can vary, making it a versatile blend for many dishes.
*Please see recipe card for full list of ingredients and quantities
🧂Chicken seasoning for Caesar Salad
I like to keep it simple and use garlic powder and Cajun seasoning when I grill chicken. I think this is the best seasoning for grilled chicken! The Cajun seasoning makes the chicken a little spicy, which is just the right amount of spice!
📖 Variations & Substitutions
This salad is an excellent main course, but skip the chicken and it's also an ideal side salad!
- Cajun seasoning: If you don't have Cajun seasoning, I would recommend you buy some! It's great for seasoning meat, especially for the grill. However, in a pinch, you could substitute chili powder or cayenne pepper.
- Make it SPICIER! Add a ½ teaspoon of crushed red pepper to the dressing as you're blending it. Or you can mix in some sriracha sauce (1 tbsp) or Buffalo Chicken Wing Sauce (¼ cup) to spice it up!
- Anchovies: I often keep a tube of anchovy paste in the fridge as a backup, in case I don't have canned anchovies on hand. I use about ⅓ of a tube for this recipe.
- Crouton: You can make homemade croutons or simply use store-bought
- Grilled chicken: I can't always grill the chicken on the BBQ, so I often cook it on the stovetop. You can also use a stovetop grill like this to achieve grill marks (below). It functions just like a frying pan. *See Equipment* You could also cook your chicken breast in the air fryer or a skillet on the stovetop. Alternatively, you could use boneless chicken breasts or boneless chicken thighs instead.
- Wine vinegar: You can use red wine vinegar instead of white
- Lemon juice: You can use fresh lemon juice instead of lemon juice from concentrate, but you'll need to double the amount
📋More Restaurant Copycat Recipes
If you love old restaurant copycat recipes, try my Bonanza Monterey Chicken! And although I personally never actually worked at Moxie's, I have eaten there a lot over the years and adore Moxie's Steak Salad with Clamato Dressing!
My IHOP Grain & Nut Pancake Copycat recipe is also a delicious rendition of the original (which is also now longer on the menu). And since I LOVE Calgary ginger beef, I have created a copycat version of The Calgary Ginger Beef Restaurant's Ginger Beef Recipe.
However, this recipe is not a copycat; this Classic Chicken Caesar Salad recipe with chicken is the real deal. I'm soo lucky that I don't even have to try to recreate it because my brother got the actual recipe many years ago. It's the perfect combo of tangy and creamy Caesar salad dressing!
🔪Step-by-Step: How to Make Spicy Chicken Caesar Salad
- Step 1: Generously sprinkle garlic powder and Cajun seasoning on both sides of boneless skinless chicken breasts. (*IF using frozen chicken breasts, defrost them first either overnight in the fridge or in the microwave). Place chicken on heated indoor or outdoor grill and grill chicken breasts over medium-high heat until cooked through and no longer pink in the middle (internal temperature of 165 degrees F/74 degrees C). Cut chicken into bite-size pieces.
- Step 2: Add eggs, garlic, anchovies, wine vinegar, Worcestershire, and lemon juice to blender.
- Step 3: Blend on high until smooth.
- Step 4: Turn down the blender to low and slowly add the olive oil through the hole in the lid of your blender.
- Step 5: Continue blending until smooth.
- Step 6: Wash and cut lettuce into bite-sized pieces.
- Step 7: Add dressing, croutons, Parmesan cheese, and cooked chicken and mix well. Sprinkle on a little more parmesan cheese, black pepper, and add lemon wedges, if desired.
Recipe Tips
- Use an Instant-Read Thermometer for Perfectly Cooked Chicken. To ensure your chicken is juicy and safe to eat, use an instant-read thermometer and cook until the internal temperature reaches 165°F (74°C). This eliminates guesswork and prevents overcooking, which can dry out the meat-especially when grilling.
- Marinate for Maximum Flavor. While the recipe uses a simple Cajun and garlic powder rub, marinating the chicken in olive oil, lemon juice, and the Cajun spices for 30 minutes to 2 hours will make the chicken even more tender, juicy, and flavorful.
- Use a High-Powered Blender for Dressing. To get that ultra-smooth, emulsified Caesar dressing, use a high-powered blender (like a Vitamix or Ninja). This ensures the anchovies and garlic are completely pureed and the oil emulsifies properly for a creamy texture that clings to the lettuce.
- Chill Your Romaine Lettuce. For the crispest, restaurant-style lettuce, wash and chop your romaine, then refrigerate it for at least 30 minutes before assembling the salad. Cold lettuce stays firmer under the heavy dressing.
- Let the Chicken Rest Before Slicing. Rest grilled chicken for at least 5-10 minutes after cooking to lock in juices. Cutting it immediately can dry it out. Slice just before adding to the salad to keep the pieces juicy and warm.
- Add Olive Oil Slowly. When making the dressing, drizzle the olive oil in very slowly with the blender on low speed. This gradual process creates a stable emulsion and gives the dressing that rich, velvety consistency.
- Toast Store-Bought Croutons. Even store-bought croutons benefit from a few minutes in a 350°F (175°C) oven. This enhances their crunch and brings out flavor - especially if they've gone slightly stale.
- Finish with Fresh Cracked Pepper & Shaved Parmesan. Just before serving, top the salad with freshly cracked black pepper and wide shavings of Parmesan for a restaurant-style finish. It adds both visual appeal and texture contrast.
- Serve Immediately After Tossing. For best texture, toss the salad with dressing right before serving. If it sits too long, the lettuce wilts and croutons soften, which can make the salad soggy.
🥗What to Serve with Chicken Caesar Salad
This Chicken Ceasar Salad pairs well with this Garlic Bread (from Baguette) or Italian Breadsticks (shown). If you're looking for something a little lighter, try it with my Cloud Bread!
This Chicken Caesar salad is an excellent main course, but skip the chicken and it's also an ideal side salad! If I'm serving it as a side, it's perfect with Baked Chicken Cacciatore or this Make-Ahead Lasagna.
🍽Equipment
Did you know that temperature is the BEST way to check for doneness when it comes to grilled meat? No more cutting into your meat mid-grilling, guessing or hoping it's done. I use this instant-read thermometer and it's one of the very best kitchen tools I've ever invested in! This thermometer is a game-changer! If you love cooking, baking, or grilling, this tool is a must-have!
- I use my Thermapen for everything from baking pie and bread to eggs, casseroles, candy making, and more!
- This amazing little tool instantly and accurately measures temperature with a quick poke. And it's not just for the grill, it's the go-to kitchen instrument trusted by the world's most acclaimed chefs and BBQ champions (it's one of Alton Brown's 'favorite things')!
- And it comes with a handy little chart that gives you chef-recommended temperatures, as well as the minimum done temps for food safety.
🌡️Storing
I would recommend storing the salad separate from both the chicken and the dressing in an airtight container, as it gets very mushy when mixed together. And if you use unpasteurized/raw eggs, then I do NOT recommend storing and eating leftovers (or doing so at your own risk).
❔ Recipe FAQs
Absolutely. If you're short on time, shredded rotisserie chicken or any pre-cooked chicken works well. Just season it with a little Cajun or chili powder to match the flavor profile
If you want to avoid eggs altogether, you can substitute 2 tablespoons of mayonnaise or 1 tablespoon of Greek yogurt per egg. This will slightly change the texture but still yield a creamy dressing.
Yes! You can make the Caesar dressing up to 3 days in advance. Store it in an airtight container in the fridge. Be sure to use pasteurized eggs and refrigerate immediately after blending. You can make this dressing up to 2 hours in advance if you are using unpasteurized raw eggs.
Store croutons separately in an airtight bag or container and only add them to the salad right before serving. This keeps them from getting soggy.
I loved this homemade Caesar dressing recipe so much that it inspired me to create this Fried Caesar Chicken!
If you are looking for the best restaurant style, creamy Caesar salad dressing, a classic Caesar salad, or simply looking for Caesar salad dinner ideas, you'll love this one!
🥗More Salad Recipes
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🥗 Grilled Chicken Caesar Salad Recipe
Ingredients
- 4 pieces boneless skinless chicken breast
- ½ tablespoon Cajun seasoning approx.
- ½ tablespoon Garlic powder approx.
Caesar Salad Dressing:
- 2 whole eggs * you can use pasturized whole eggs or pasturized liquid eggs
- 3 cloves garlic
- 1 -50g can of anchovies (drained) * you can substitute anchovy paste
- 1 ounce worcestershire sauce
- 1 ounce lemon juice
- 1 ounce white wine vingegar
- 1 cup olive oil
Salad:
- ⅓ cup parmesan cheese
- 1 -142 g bag of ceasar salad croutons
- 1-2 head romaine lettuce washed and dried *or use romaine hearts
Garnish:
- parmesan cheese for sprinkling
- lemon wedges (optional)
- black pepper
Instructions
- Generously sprinkle garlic powder and Cajun seasoning on both sides of boneless skinless chicken breasts.½ tablespoon Cajun seasoning, ½ tablespoon Garlic powder
- Place chicken on heated grill and grill chicken breasts over medium-high heat until cooked through and no longer pink in the middle (internal temperature of 165 degrees F/74 degrees C).4 pieces boneless skinless chicken breast
- Cut chicken into bite-size pieces.
- Wash and cut lettuce into bite sized pieces.1-2 head romaine lettuce
Caesar Salad Dressing
- Add eggs, garlic, anchovies, wine vinegar, Worcestershire and lemon juice to blender and mix until smooth.2 whole eggs, 3 cloves garlic, 1 -50g can of anchovies (drained), 1 ounce worcestershire sauce, 1 ounce lemon juice, 1 ounce white wine vingegar
- Then turn blender down to low setting ang slowly add olive oil and blend for another minute or so, until combined.1 cup olive oil
- Mix dressing into lettuce mixture until combined. Add croutons, Parmesan cheese, and cooked chicken. Sprinkle on a little more Parmesan cheese , black pepper, and add lemon wedges, if desired.⅓ cup parmesan cheese, 1 -142 g bag of ceasar salad croutons, parmesan cheese for sprinkling, black pepper, lemon wedges (optional)
Notes
-
- Use an Instant-Read Thermometer for Perfectly Cooked Chicken. To ensure your chicken is juicy and safe to eat, use an instant-read thermometer and cook until the internal temperature reaches 165°F (74°C). This eliminates guesswork and prevents overcooking, which can dry out the meat-especially when grilling.
-
- Marinate for Maximum Flavor. While the recipe uses a simple Cajun and garlic powder rub, marinating the chicken in olive oil, lemon juice, and the Cajun spices for 30 minutes to 2 hours will make the chicken even more tender, juicy, and flavorful.
-
- Use a High-Powered Blender for Dressing. To get that ultra-smooth, emulsified Caesar dressing, use a high-powered blender (like a Vitamix or Ninja). This ensures the anchovies and garlic are completely pureed and the oil emulsifies properly for a creamy texture that clings to the lettuce.
-
- Chill Your Romaine Lettuce. For the crispest, restaurant-style lettuce, wash and chop your romaine, then refrigerate it for at least 30 minutes before assembling the salad. Cold lettuce stays firmer under the heavy dressing.
-
- Let the Chicken Rest Before Slicing. Rest grilled chicken for at least 5-10 minutes after cooking to lock in juices. Cutting it immediately can dry it out. Slice just before adding to the salad to keep the pieces juicy and warm.
-
- Add Olive Oil Slowly. When making the dressing, drizzle the olive oil in very slowly with the blender on low speed. This gradual process creates a stable emulsion and gives the dressing that rich, velvety consistency.
-
- Toast Store-Bought Croutons. Even store-bought croutons benefit from a few minutes in a 350°F (175°C) oven. This enhances their crunch and brings out flavor - especially if they've gone slightly stale.
-
- Finish with Fresh Cracked Pepper & Shaved Parmesan. Just before serving, top the salad with freshly cracked black pepper and wide shavings of Parmesan for a restaurant-style finish. It adds both visual appeal and texture contrast
- .Serve Immediately After Tossing. For best texture, toss the salad with dressing right before serving.
- Cajun seasoning: If you don't have Cajun seasoning, I would recommend you buy some! It's great for seasoning meat, especially for the grill. However, in a pinch, you could substitute chili powder or cayenne pepper.
- Make it SPICIER! Add a ½ teaspoon of crushed red pepper to the dressing as you're blending it. Or you can mix in some sriracha sauce (1 tbsp) or Buffalo Chicken Wing Sauce (¼ cup) to spice it up!
- Anchovies: I often keep a tube of anchovy paste in the fridge as a backup, in case I don't have canned anchovies on hand. I use about ⅓ of a tube for this recipe.
- Crouton: You can make homemade croutons or simply use store-bought
- Grilled chicken: I can't always grill the chicken on the BBQ, so I often cook it on the stovetop. You can also use a stovetop grill like this to achieve grill marks (below). It functions just like a frying pan. *See Equipment* You could also cook your chicken breast in the air fryer or a skillet on the stovetop. Alternatively, you could use boneless chicken breasts or boneless chicken thighs instead.
- Wine vinegar: You can use red wine vinegar instead of white
- Lemon juice: You can use fresh lemon juice instead of lemon juice from concentrate, but you'll need to double the amounlettuce wilts and croutons soften, which can make the salad soggy
Denise from Urb’n’Spice
Thank you for this great restaurant recipe, Terri! I am quite familiar with them and this one sounds like a keeper for sure! Chicken Caesars Salads are a favourite in our house. Thanks so much for sharing!
Terri Gilson
Thanks, Denise! Not many people remember Clancy's, so it's nice to hear you do :).
Colleen
You're so right, there are a lot of bad Caesar salad dressings out there. Yours looks closer to the classic, which is always delicious. Bonanza restaurants! I forgot about them, too.
Terri Gilson
Hi Colleen,
Thanks! Still miss Bonanza 🙂
Jo Vanderwolf
I need this in my life! Your dressing definitely sounds like a keeper. So many restaurants have lousy caesar salads, I usually just make it at home. Next time I make it I'm trying out your recipe. Thanks for sharing!
Terri Gilson
Hi Jo- Thanks! Yes, it soo hard to get a decent caesar salad in a restaurant. I hope you enjoy the recipe!
Elaine
I had forgotten all about Bonanza restaurants! We used to take our kids to the one in Victoria years ago. Some of the salad bar items were good, others not so much! Caesar Salad is my hubby’s favourite and you’ve paired it with Cajun chicken which I love! Great classic recipe Terri!
Terri Gilson
Thanks, Elaine! I still miss Bonanza 🙁