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Classic Chicken Caesar Salad

Classic chicken Caesar salad with pan-seared chicken breast, crisp romaine, crunchy croutons, and freshly shaved Parmesan. Tossed with creamy Caesar dressing and lemon juice for a bright, restaurant-style finish.
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Prep Time 10 minutes
Cook Time 14 minutes
resting 5 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Salad
  • 2 large romaine hearts
  • 1 cup Caesar dressing
  • 1 cup croutons
  • 0.5 cup shaved Parmesan cheese
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Preheat a skillet over medium-high heat until hot.
  2. Rub chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
  3. Cook chicken for 5–7 minutes per side until golden and fully cooked.
  4. Transfer chicken to a cutting board and rest for 5 minutes before slicing.
  5. Slice chicken into strips.
Assemble the salad
  1. Place chopped romaine in a large bowl.
  2. Add Caesar dressing and lemon juice, then toss until evenly coated.
  3. Add croutons and shaved Parmesan cheese, then toss lightly to distribute.
  4. Top with sliced chicken and serve immediately while the croutons remain crisp.

Notes

For the crispiest texture, toss romaine with dressing and lemon first, then add croutons and Parmesan right before serving. Refrigerate leftovers in an airtight container up to 2 days; the croutons may soften, but you can refresh with a few extra dry croutons. Freezing isn’t recommended. For a lighter option, use a reduced-fat Caesar dressing (the toss step stays the same).