Chicken Caesar Salad

READY IN: 30mins
Recipe by Mary Leverington

This recipe makes about 8 large servings, but you can cut it down easily. The dressing will keep in the refrigerator for a month or two quite nicely.

Top Review by Roxygirl in Colorado

This was very good but next time I will marinate the chicken first. I always do this for my salads and the family thought the chicken tasted bland. I loved the addition of feta in the dressing. Thanks Mary, for posting. Roxygirl

Ingredients Nutrition


  1. Grill the chicken breasts.
  2. Cut in half horizontally and grill the inside surfaces briefly also.
  3. Allow to cool somewhat and then cut into slices across the grain so they won't fall apart.
  4. Place the lettuce in the bottom of a very large salad bowl or in two bowls.
  5. Drizzle dressing over the lettuce and toss well.
  6. Don't overdress.
  7. Arrange chicken slices, tomato wedges, pepper slices, egg slices, and croutons on top.
  8. Sprinkle with parmesan cheese.
  9. Grate pepper over the surface, but it probably won't need any salt.
  10. Dressing: Put everything in a food processor or blender and blend until smooth.

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