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?

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.

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 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.

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

Old Fashioned BBQ Chicken

Roast Chicken with Bread Salad

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