Spicy Chicken Caesar Salad

Spicy Chicken Caesar Salad is a super delicious and hearty meal. This one is made with some fresh Romaine lettuce, my irresistible Caesar dressing without anchovies or raw eggs, homemade garlic croutons and real Parmesan (aka Parmigiano Reggiano) shavings. And all this is topped with a juicy, succulent piece of grilled chicken.

If you do not like the fishy taste of anchovies and the thought of consuming raw eggs then this Caesar salad is for you. Some Worcestershire sauces might have anchovies in them so if you are totally avoiding anchovies make sure you get a vegetarian version. 

My homemade garlic croutons also totally jazz up this dish. You can definitely get some store-bought croutons too. But please do not skimp on the dressing as it is the star of any Caesar Salad. And the store-bought ones don’t even come close.

Love this Caesar salad? Try it in sandwich form with my Crispy Chicken Caesar Sandwich!

Spicy Chicken Caesar Salad may seem like a lot of work but trust me in the end it is all worth it. It may also not be the healthiest salad out there but if you are a little mindful about not drowning it in the dressing, I am sure you can save a few calories. 

And if we are being a little indulgent already, how about pairing this lusciousness with my Cheesy Garlic Bread or the Ultimate Grilled Cheese Sandwich.

If you love some heat, check out these spicy dishes: Honey Sriracha Chicken, Spicy Mongolian Beef and Garlic Chili Oil Noodles.

Why You’ll Love This

• My dressing is made without anchovies or raw eggs.
• This Caesar Salad has grilled chicken making it a full, hearty meal.
• The crunch of the lettuce paired with the creaminess of zesty Caesar dressing topped with spicy chicken and garlicky croutons finished off with a kick of Parmesan will make you fall in love with salads.

Ingredients for Spicy Chicken Caesar Salad

1. Romaine - Classic Caesar salad uses Romaine as it is quite crunchy and pairs really well with the rich, creamy dressing. If you are unable to find it then substitute with iceberg lettuce. I also prefer Romaine hearts over full heads as they are sweeter.
2. Parmigiano Reggiano - A vital ingredient that goes into both the dressing and on top of the salad. You can also use a fresh block of Grana Padano but I wouldn’t use the American Parmesan as it doesn’t taste the same. Use a peeler to make shavings from the block. Pre-shredded or canned cheese is a no-go!

Homemade Caesar Dressing

My version skips on the anchovies and raw egg. Instead I use a vegetarian Wooster sauce for that umami flavour. I also combine mayonnaise with Greek yogurt which makes the dressing lighter and fresher. To this I add some freshly grated Parmigiano Reggiano, garlic, lemon juice and Dijon mustard.

Garlic Croutons

Use any sturdy loaf of bread like sourdough or ciabatta. White sandwich bread will also work. To  make croutons extra flavourful, you’ll also need garlic powder, dried parsley, salt, black pepper and olive oil.

Spicy Grilled Chicken

I use one boneless chicken breast for this recipe. To make it spicy, I add some Sriracha sauce, red pepper flakes and some other common spices which you can find in the recipe card below.

How To Make It

1. Grilled Chicken: Marinate the chicken with all the ingredients (see recipe card below) and set aside for 15-20 minutes. Heat up a grill pan and add a dash of vegetable oil. Cook the chicken from both sides till slightly charred. Slice into strips.
2. Caesar Dressing: Blend up the Caesar dressing until smooth and put in the refrigerator. You can whisk the dressing too but it won't be creamy then.
3. Garlic Croutons: Slice the loaf of bread into 2 cm cubes. Put in a baking tray and toss with olive oil, garlic powder, salt, black pepper and dried parsley. Bake for 10-15 mins till golden brown and crispy.
4. Lettuce: Cut, rinse and thoroughly dry the romaine lettuce. Wet lettuce will not only make everything soggy but the dressing won't stick to it too. In a medium bowl toss the lettuce with the Caesar dressing.
5. Assembly: On a plate, place the romaine lettuce, add the sliced chicken, scatter a few croutons, spoon some Caesar dressing and finally add the Parmesan shavings. Serve immediately!

Expert Tips

1. Assemble the salad right before serving for maximum crunch and optimum flavour.
2. Make sure you wash the lettuce and dry it well either in a salad spinner or with a towel. Otherwise the dressing won’t stick to it and the leaves will get soggy.
3. Toss the lettuce separately in a medium bowl before assembling on your serving plate. This ensures all the salad leaves are flavoured well.
4. If you prefer a thick, creamy Caesar dressing use a blender. You can whisk it by hand but it will be slightly runny.

What To Serve It With

With its rich dressing and addition of grilled chicken, this Caesar Salad is a hearty meal on its own. But you can still pair it with one of these light sides:

FAQs

Video

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📖 Recipe

Spicy Chicken Caesar Salad

This irresistible Spicy Chicken Caesar Salad is made with Romaine lettuce, Caesar dressing without anchovies or raw eggs, garlic croutons and Parmigiano Reggiano.

5 from 4 votes

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings: 4

Author: Qashang

Ingredients

• 2 (~180g) Romaine hearts

SPICY GRILLED CHICKEN

• 250 g boneless chicken breast sliced lengthwise in the center
• 2-3 tablespoon Sriracha sauce
• 1 tablespoon all-purpose soy sauce
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• 1 teaspoon crushed red pepper
• ½ teaspoon ginger powder
• 1 garlic clove minced
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 2 tablespoon vegetable oil for cooking

GARLIC CROUTONS

• ½ loaf (~145g) bread e.g. Ciabatta or Sourdough
• 2-3 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley
• ¼ teaspoon salt
• ¼ teaspoon black pepper freshly grounded

CAESAR DRESSING

• ½ cup mayonnaise
• 3 tablespoon Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon worcestershire sauce
• 2 tablespoon lemon juice
• ¼ cup Parmesan (Parmigiano Reggiano) grated
• 1 garlic clove minced
• ¼ teaspoon black pepper freshly grounded
• pinch salt

TOPPING

• 4-5 tablespoon Parmesan (Parmigiano Reggiano) shavings

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Instructions

• Slice the romaine lettuce into bite-sized strips. Discard the top part of both hearts as it is usually wilted.
• Rinse the lettuce well and spin in a salad spinner or pat dry with a kitchen towel. Make sure the lettuce is completely dry before mixing in with the dressing.
• Mix all the ingredients listed under Spicy Grilled Chicken except vegetable oil.
• Add the sliced chicken breasts to it and coat well with the marinade. Keep aside for 20-30 minutes while you prepare rest of the things.
• Slice the loaf from the center lengthwise then cut into 2 cm (~1 inch) cubes.
• Spread on a baking tray and drizzle the olive oil. Then sprinkle garlic powder, dried parsley, salt and black pepper evenly.
• Mix well with tongs and bake in pre-heated oven at 180°C (350°F) for 10-15 mins until golden brown and crispy.
• Add all the ingredients listed under Caesar Dressing to a small blender. Blend till everything is combined. Pour out in a bowl and refrigerate.
• Heat up a grill pan with vegetable oil. Cook the chicken on both sides for 10-12 minutes total until cooked through and slightly charred.
• Cut each fillet of chicken into 2 cm (~1 inch) thick strips and set aside.
• In a medium bowl, spread some Caesar dressing. Add the romaine lettuce and toss around till all leaves are coated well. Taste and add more dressing if required.
• To your serving bowl or plate add the romaine lettuce, top with garlic croutons, put one sliced chicken fillet on top, drizzle some dressing and scatter the Parmigiano Reggiano shavings and enjoy.

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Notes

• You can also use white sandwich bread for the croutons.
• Assemble the salad right before serving for maximum crunch and optimum flavour.
• Substitute the mayonnaise entirely with Greek or low-fat yogurt of your choice for a low-cal dressing.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 5g | Protein: 19g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1297mg | Potassium: 346mg | Fiber: 1g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 1mg

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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