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Caesar Chicken Salad Recipe

Yes, this classic chicken dish is a Caesar Chicken Salad Recipe. So good and it combines two of my favorite classic dishes that everyone should know how to make. A roast chicken and a Caesar salad!

If you love Caesar Salad you will love this Caesar Chicken Salad Recipe.

Well, that is if you eat chicken, which we do a lot of here at TIHIC.

Frankly, I could eat a Caesar salad every day and as for Manservant it’s the only salad he orders if we dine out.

He always asks for anchovy fillets on top and then he says I’ll eat hers, too.

What a good man!

I do love a good Caesar but I like the anchovies mixed in and you can’t really have a true Caesar without the anchovies, right?

Caesar Chicken in Skillet with Spoon

Other essential elements of a great Caesar salad include parmesan cheese, olive oil and lots of black pepper.

But today’s recipe is for roast chicken with a creamy Caesar marinade, lots of homemade crunchy croutons and a classic Caesar salad.

Did I hear someone say dinner tonight?

This is one to add to your easy chicken recipes file. I promise you will love it!

I spotted this recipe from Molly Baz in a Bon Appetit magazine. If you don’t cook often, it causes you to make two recipes that everyone should know how to make.

Yep. A roast chicken and a Caesar salad. In my humble opinion, everyone should have these two dishes in their repertoire.

I make this creamy Caesar chicken with a whole chicken but you can use chicken thighs and legs, if you prefer.

However your baking times will change so check the chicken sooner!

You do want a lot of fat in this great recipe because it’s the flavorful chicken fat that the croutons bake in.

Using just boneless chicken breasts means you’d probably have to add some extra oil to create this baked Caesar chicken recipe.

Making your own creamy homemade Caesar salad dressing is the way to go here, but if you have a prepared one that’s made with good high quality ingredients, that could probably work, too.

Let me know! But honestly I always make my own salad dressings which I think is one reason that everyone loves my salads.

Caesar chicken Salda with lemons and greens in skillet

Truthfully, you really should know how to make a good Caesar salad and with this delicious recipe you’ll have a meal that pleases the whole family and is also perfect for company.

So let’s be clear here. This recipe makes a roast chicken flavored with Caesar dressing and a Caesar salad with crisp romaine lettuce.

So yes, this is a chicken caesar salad recipe without the standard rotisserie chicken on top.

I hope for leftover chicken in this dish because then I can make Caesar chicken sandwiches, too!

Let’s get started, shall we, making this Classic Caesar Chicken Salad Recipe!

Begin by making some anchovy mayonnaise to slather over the chicken. ALL OVER THE CHICKEN!

Make sure to grate the garlic cloves. More flavor that way and it spreads easier over the chicken.

Want to use garlic paste? Why not? Can’t say I ever have, but if it will get you to make this chicken recipe, then I say go for it!

Don’t want to use anchovy fillets? I see no reason you can’t use anchovy paste.

1 anchovy fillet is equivalent to 1/2 t of anchovy paste.

Roast the chicken with lots of big shallots. No need to take the skins off.

And if you don’t have shallots, a big fat red onion will work, too!

Get that chicken roasting and now make your Caesar dressing.

Caesar Roast Chicken in Cast Iron Skillet with Serving Spoon

Caesar Salad Dressing

To your mayo add lots of lemon-juice and zest, your reserved anchovy mayo, olive oil and salt and pepper, along with the Parmesan cheese.

Want to add some Worcestershire sauce which is common in this creamy dressing. Ad a teaspoon or two for flavor.

Want to use this as you favorite Caesar dressing? Just stir in a 2 -3 more tablespoons of olive oil to get it to a good dressing consistency.

Now you have the best Caesar salad dressing or close to it!

After your chicken is done roasting, remove it and the shallots from the pan.

Don’t forget to turn down the oven temperature for the remaining cook time.

Add crumbled bread or tear the bread into bite-size pieces.

Use a bread in your favorite flavor to make homemade croutons.

Next time I’ll try using leftover challah because I love the flavor of challah.

Cornbread would taste great, too, but both of these should require less time to toast or dry out so make sure to check the oven sooner! Personal preference rules!

Rather than making this chicken in a casserole dish, I perfer making this in a cast-iron skillet.

Cast-iron conducts heat so evenly which makes the chicken brown faster.

Caesar Chicken Salad in Skillet with Lemons

In my mind this is a classic chicken Caesar salad recipe. Of course, you can slice the chicken and serve it on top of the salad but I love both coming from the same skillet. Plus when you toss the salad in the skillet it gives this easy recipe even more flavor!

Eat the salad, as salad really doesn’t keep well once dressed, but leftover chicken can be stored in an airtight container.

Hope you enjoy this chicken of the month.

Right now our house is a giant mess. We are having a new floor put in our laundry room and everything needed to be moved out.

Honestly I had no idea a laundry room could hold so much.

I’m not joking when I tell you that I’m wishing this Caesar chicken salad recipe was part of tonight’s dinner plans!

Need More Chicken on the Month Recipes?

Chicken Vesuvio

Chicken Vesuvio

Old Fashioned BBQ Chicken

Old fashioned bbq chicken and sauce

Roast Chicken with Bread Salad

Roast Chicken with Bread Salad

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Caesar Chicken and Salad in Skillet

Caesar Salad Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 75 minutes
  • Total Time: 95 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Main Course
  • Cuisine: American


If you love Caesar Salad you will love this Caesar chicken. Lemon, anchovies and garlic with the best part being those garlic croutons!



8 anchovies, mashed to a paste

8 garlic cloves, finely grated

6 T mayonnaise, divided

1 T Dijon mustard, plus more for serving

2 T extra-virgin olive oil, divided

1 1/2 t freshly ground black pepper, plus more

1 3 1/2-4 lb whole chicken or 4 chicken legs (thigh and drumstick about 3 lb)

Kosher salt

8 medium shallots, unpeeled, halved lengthwise

2 lemons, divided

1 oz Parmesan, finely grated

4 oz country-style bread, torn into 1 1/2″ pieces

2 romaine hearts, leaves separated, torn


Place a rack in lower third of oven; preheat to 450°.

Whisk anchovies, garlic, 3 T mayonnaise, 1 T mustard, 1 T oil, and 1½ t pepper in a small bowl. Set aside 1 T anchovy mayo in another small bowl.

Pat chicken dry and season in and out with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots or a red onion around and brush well with anchovy mayo, except for the 1 T you set aside.

Place skillet in oven with legs facing towards the back. Roast for about 15 minutes until the anchovy mayo begins to drip on the shallots. Remove skillet from oven and turn over the shallots or onions to coat the other side in the drippings. Return skillet to oven for about 15 minutes being sure to check the chicken and shallots and turning and tossing the shallots until an instant-read thermometer inserted into the thickest part of the breast reads 155 degrees, about 45 – 55 minutes. Make sure shallots are soft and chicken is golden. If the chicken begins to get too dark, tent with aluminum foil.

Transfer chicken and shallots to a serving platter, leaving behind the juices and fat. Reserve skillet and reduce oven temperature to 400.

Finely zest 1/2 of 1 lemon into a large bowl. Cut lemon in half and squeeze in juice. Add reserved 1 T anchovy mayo, remaining 3 T of mayo, 1 T oo and whisk to combine then stir in Parmesan cheese. Season with salt and pepper and then set dressing aside.

Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.

Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside. As you can see I added the salad to the skillet and served this at the table.


Please read post above!

Thanks Molly Baz!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Thursday 12th of May 2022

The only time I enjoy anchovy is in a Ceasar salad and it still has to be tamed down a bit. I absolutely LOVE what you did with the anchovy dressing - using it to roast the chicken. That's brilliant and definitely a salad I could bite into with absolutely no problem at all. What a creative Caesar!


Wednesday 11th of May 2022

I do love a good Ceasar salad but your recipe takes it up a few notches. The presentation is absolutely beautiful as well. Thanks so much for sharing.

Lea Ann

Wednesday 11th of May 2022

I'm with you, Caesar salad is my all time favorite salad and the only salad I order when I'm dining out. This chicken recipe looks incredible Abbe. Pinning to try this one soon. Your photos are stunning!

Chef Mimi

Wednesday 11th of May 2022

Oh Yes! This is fabulous! I’ve never thought to do this. Thanks!!!


Wednesday 11th of May 2022

I roasted a chicken last night---with just a sprinkle of kosher salt from Thomas Keller. Next time, I'll up my game and combine Bill's favorite salad with roast chicken. We'll both love it!