Chicken Caesar Salad

Recipe adapted from Damn Delicious:



  • 3 TBSP extra-virgin olive oil
  • 2 TBSP freshly squeezed lemon juice
  • 2 tsp. lemon zest
  • 1 garlic clove, grated
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 lbs. chicken breasts or tenders


  • 1/4 c. mayonnaise
  • 1/4 c. buttermilk
  • 3 TBSP freshly grated Parmesan cheese
  • 1 clove garlic, grated
  • 1 TBSP freshly squeezed lemon juice
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste


  • 1/2 lb. small pasta, cooked according to package
  • 2 heads romaine, roughly chopped
  • 1/4 c. freshly grated Parmesan cheese
  • Chicken, sliced
  • Croutons, homemade or store bought

Directions for Chicken:

  1. Chicken: gallon size Ziploc bag, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper; then add the chicken and marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
  2. Preheat grill to medium high heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
  3. Pasta: Cook pasta according to package, drain and set aside.
  4. Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.
  5. Assemble: To assemble the salad, place romaine in a large bowl; top with chicken, pasta, and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

Chicken Caesar Salad:

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