Martha Stewart Chicken Caesar Salad Recipe

You do not need a restaurant for a good chicken caesar salad. Martha Stewart’s Chicken Caesar Salad is made with pan-seared chicken cutlets, homemade croutons, crisp romaine, and a blended Parmesan anchovy dressing, and the whole thing takes 45 minutes.

I did not expect a homemade caesar dressing to taste this close to the real thing. This easy chicken salad recipe is my go-to on hot summer nights when I want a full meal but refuse to stand over the stove for more than a few minutes.

Try More Salad Recipes:

• Chicken Taco Salad
• Asian Chicken Salad
• Chicken Salad With Apples And Walnuts

Why You Will Love This Chicken Caesar Salad:

• The dressing is real: No bottled stuff. You blend lemon juice, Parmesan, garlic, and anchovy together and it tastes like a dressing you would pay fifteen dollars for at a restaurant. I was honestly surprised how fast it came together.
• Everything can be prepped ahead: Martha designed this so the croutons, chicken, lettuce, and dressing can all sit in the fridge overnight. I do this on Sundays and just toss it together on Monday when I get home.
• The chicken stays juicy: Thin cutlets cook in about two minutes per side on high heat. They sear fast and stay tender instead of drying out the way thick breasts do.

Chicken Caesar Salad Ingredients

• 4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
• 1 package romaine lettuce hearts (18 to 20 ounces)
• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup grated Parmesan
• 2 anchovy fillets, roughly chopped (optional)
• 1 small garlic clove

How To Make Martha Stewart Chicken Caesar Salad

1. Make the croutons: Preheat your oven to 375 degrees. Spread the bread cubes on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss everything to coat. Bake until golden, tossing once or twice, about 12 to 15 minutes. Take them out and let them cool.
2. Cook the chicken: Heat the remaining tablespoon of oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook until opaque all the way through, about 1 to 2 minutes per side. Take the chicken out of the skillet and let it cool.
3. Prep the lettuce: Cut the romaine crosswise into 1-inch ribbons. Wash and dry thoroughly.
4. Blend the dressing: Put the lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic into a blender. Blend until smooth.
5. Assemble the salad: If you prepped everything ahead, bring the chicken and dressing to room temperature first. Slice the chicken crosswise into strips. Toss the chicken strips with the croutons, lettuce, and dressing.

Recipe Tips

• Use fresh lemon juice: Do not skip this. Bottled lemon juice tastes flat in this dressing. I tried it once with bottled and the whole salad tasted off. Fresh lemons make this dressing what it is.
• Make croutons ahead: You can bake these up to 3 days early and keep them in a sealed bag at room temperature. They stay crunchy and save you time on the day you serve this.
• Keep components separate: If you are meal prepping, store the chicken, lettuce, croutons, and dressing in separate containers. I keep the lettuce in a bowl lined with paper towels. Toss everything right before eating so the croutons stay crisp and the lettuce does not go limp.
• Anchovy is optional but worth it: I know anchovies sound strange in a salad dressing, but you do not taste fish. They just add that salty depth that makes a caesar dressing taste like a caesar dressing. Try it at least once.

What I Wish Someone Had Told Me First

Crumble some bacon over the top. I did it once on a whim and now I cannot make this without it. The smoky crunch with the Parmesan dressing is too good.

Tear the bread by hand instead of cutting neat cubes. The rough edges catch more oil and get crispier in the oven. Small change, big difference.

What Goes Well With This Chicken Caesar Salad

I usually serve this with a warm piece of cornbread on the side because it soaks up the dressing at the bottom of the bowl. A cold potato salad works too if you want to make it a bigger spread.

If you want to double down on the caesar flavour, try Martha’s caesar dressing on the side for dipping the croutons. I have also served this alongside quick bread and it makes a full meal without feeling heavy.

How To Store Leftovers

Keep the dressed salad in a sealed container in the fridge for up to 1 day, but honestly it is better undressed. If you have leftover chicken, croutons, and dressing stored separately, they will keep for 2 days and the croutons will actually stay crunchy. I would not freeze this because romaine turns to mush when it thaws.

The dressing thickens overnight in the fridge. I just stir in a teaspoon of water before tossing. Leftover chicken strips are great on their own the next day. I eat them cold straight out of the container with a little extra lemon squeezed on top.

FAQs

• Can I use chicken breast instead of cutlets? You can, but you will need to pound them thin first, about 1/2 inch thick. Martha uses cutlets because they cook fast and stay tender. A thick breast will take longer and might dry out on high heat.
• Can I skip the anchovies? Yes. Martha lists them as optional. The dressing will still taste good with just the Parmesan, lemon, and garlic. But I would try it with them once because the flavour is completely different, in a good way.
• How do I keep the croutons from getting soggy? Do not toss them with the dressing until right before you eat. If you are meal prepping, keep croutons in a separate bag at room temperature. Martha says they hold for up to 3 days that way.
• Can I make the dressing without a blender? You can whisk everything by hand, but you will need to mince the garlic and anchovies very finely first. The blender is faster and gives you a smoother dressing. I tried whisking once and it was fine but had little garlic bits in it.

More Salad Recipes:

• Classic Chicken Salad
• Caesar Salad
• Chicken Salad Club Roll

Nutrition Facts

(1 serving, serves 4)

• Calories: 349
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 520mg
• Total Carbohydrates: 22g
• Protein: 23g