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chicken caesar salad recipe | www.iamafoodblog.com
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5 from 2 votes

Chicken Caesar Salad

The best chicken caesar salad with a lot of moving parts but you're worth it!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: caesar, salad
Servings: 4
Calories: 671kcal


  • 2 boneless skinless chicken breasts
  • 2 tbsp oil divided
  • 1 tsp garlic powder
  • 3 slices bread brioche preferred
  • 2 tbsp butter
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp anchovy paste
  • 2 cloves garlic minced
  • 1 cup kewpie mayo
  • 1/2 cup Parmigiano Reggiano cheese finely grated
  • 2 heads lettuce washed and chopped, romaine preferred,
  • 1 bunch kale trimmed, washed, and chopped


  • Cook the chicken: Toss the chicken in a bit of oil and 1 tsp garlic powder. Season with salt and pepper and air fry for 12-15 minutes at 400°F or until the juices run clear. Remove from the air fryer and let rest.
    chicken breast in air fryer | www.iamafoodblog.com
  • Make the croutons: While the chicken is cooking, rip or cut the bread into cubes. Melt the butter in a pan over medium heat with a touch of oil and add 1 clove minced garlic and the bread and and toss everything to coat. Cook until the bread is crusty, golden, and crisp, stirring occasionally. Remove from the heat and set aside.
    Homemade garlicky croutons | www.iamafoodblog.com
  • Make the dressing: Mix together the lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo. Taste and season with salt and pepper.
    caesar dressing | www.iamafoodblog.com
  • Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. If desired, top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.
    chicken caesar salad | www.iamafoodblog.com


Optional toppings but highly recommended:
Ramen Eggs
  • 4 eggs
  • 3/4 cup dashi
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1 tbsp sugar
Bring a pot of water to a rolling boil. Turn the heat down to medium high and lower in the eggs, straight from the fridge and cook for 7 minutes. Remove the eggs and immediately plunge into an ice bath to cool. Meanwhile, stir together the dashi, soy sauce, sake, mirin, and sugar in a container that can hold the eggs. When cool enough to handle, peel and place in the marinade. Cover and place in the fridge for 1 hour or up to overnight.
  • 1/2 cup roughly chopped roasted cashews
Toast the cashews in a dry pan over medium heat, shaking, until warmed through and smell nutty and toasted. Remove from the pan and let cool.


Calories: 671kcal | Carbohydrates: 13.7g | Protein: 19.1g | Fat: 56.2g | Saturated Fat: 12.2g | Cholesterol: 135mg | Sodium: 689mg | Potassium: 428mg | Fiber: 1.9g | Sugar: 2.5g