Not Just Another Chicken Caesar Salad

While this may seem like an ordinary chicken caesar salad, it’s Not Just Another Chicken Caesar Salad!  This salad has all that I want in a classic Caesar salad, but it’s reworked for today’s lifestyles and tastes.

There isn’t a raw egg yolk in the dressing, the dressing doubles as a chicken marinade (love that we can save a step) and the croutons are the ones that I always swoon over at my favorite restaurant!

So, follow along and you’ll get a real treat!!

We start this recipe by making the marinade.  Finely chop the anchovies and garlic together.  Now, I know that some of you are anchovy haters and I get it.  It’s not something that I would crave or ever really want, but it’s a must in a Caesar salad dressing.  Sorry, but it just is!  So, hold your nose and get chopping.

Mash the anchovies and garlic together to form a paste.

In that same bowl, finely grate the Parmesan cheese and add half the lemon zest, mayonnaise, soy sauce and Dijon mustard and stir to combine.

Transfer half of the dressing to a shallow dish and add the chicken thighs, some salt & pepper and turn the chicken to coat it with the dressing.

The croutons are the star of this show!  I have always loved large irregular shaped croutons that are crunchy on the outside, soft and chewy on the inside and lightly salted.  Ta-da!  Here they are!

Heat olive oil in a skillet and add the crusty bread slices and toast until golden brown on each side, about 2-3 minutes per side.  Transfer them to a cutting board and season them with Kosher salt.  Cut or tear the croutons into chunks.  It doesn’t take much to make these and they are simply fab!

To make the chicken, heat a large skillet and add the chicken and cook until golden brown and the juices run clear, about 6 minutes per side.

All that’s left is to arrange the salad:  separate the leaves of the lettuces and toss them into a large bowl.  Squeeze some of the lemon over, add some salt, and toss.  Add the remaining dressing and extra Parmesan cheese and toss again.  

Thinly slice the chicken, add it to the salad and season it with extra lemon juice, salt, pepper and Parmesan cheese.  Top the salad with the delicious croutons.

You can also grill the chicken and crusty bread, if you prefer.  The timing should stay about the same.

Enjoy this incredible salad!

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Lastly, if you make Not Just Another Chicken Caesar Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Not Just Another Chicken Caesar Salad

Makes: 4 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 3 garlic cloves
  • 4 anchovies
  • 1 & 1/2 ounces Parmesan, divided
  • 1 lemon
  • 1 cup mayo
  • 1 tsp low-sodium soy sauce
  • 2 tsp Dijon mustard
  • 1 pound boneless, skinless chicken thighs
  • Few heads crisp lettuces (like Little Gem, romaine, or chicories)
  • 2 tbsp olive oil
  • 2 thick slices of crusty bread


Finely chop and smash together the garlic cloves and anchovies until a coarse paste forms. Transfer to a medium bowl.

Finely grate 3/4 cup Parmesan (about 1½ ounces) and add 1/2 cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce, and Dijon mustard.

Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt & pepper, then add to the dish and turn to coat.

For croutons, heat the olive oil in a skillet over medium-high. Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut or tear into croutons.

Heat a large nonstick skillet over medium. Add the chicken and cook until golden brown and juices run clear, about 6 minutes per side. Transfer the chicken to a cutting board.

Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1 & 1/2 tablespoons) over the greens, sprinkle with salt, then toss to combine. Add the remaining dressing and remaining 1/4 cup Parmesan and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parmesan. Sprinkle croutons over and serve.

Recipe from Food52


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