This oven baked chicken Caesar salad is so easy to make you will be having it for lunch multiple times per week.
Chicken Caesar salad is a go-to lunch in our house. We always have chicken in the freezer and G&K all-purpose spice on hand. We also always have all the ingredients to make our homemade Caesar dressing.
This is a very simple meal but its nutritious, tasty, and filling. We keep additions to the salad low key because it makes the meal easier, cheaper, healthier and frankly we like it. If you prefer a more traditional Caesar salad, feel free to add croutons, bacon bits, and any other trimmings you like.
You can also take a different approach to the making the chicken. In a pinch, usually when I forget to defrost the chicken, I slice it while it’s still frozen and pan-fry it with G&K all-purpose spice or herbs the Provence. It’s still very tasty but I much prefer the texture of the oven-baked chicken breast.
Preparing Baked Chicken Caesar Salad
Ingredients
Chicken Breast: Chicken breasts provide the protein for this salad and are therefore a key component.
G&K all-purpose spice: Our all-purpose spice is made for meals like this. Make a batch in advance and always have it handy to add to your protein.
G&K homemade Caesar dressing: Our Caesar dressing is made with mayonnaise, parmesan and garlic. It whips up in no time at all and is essential to the flavour of this salad.
Romaine Lettuce: This type of lettuce has the perfect crunch for Caesar salad. Surprisingly romaine brings fiber, Vitamins C, K and A as well as iron and calcium.
How to Make Baked Chicken
This is hands down the best way to cook chicken breast for caesar salad.
Preheat the oven to 400°F.
Season the chicken breasts with G&K all-purpose spice, salt and pepper on both sides.
Place the chicken on a parchment paper-lined cookie sheet and place it in the preheated oven.
Bake for 35 minutes for the perfect oven-baked chicken for your caesar salad.
This time will vary depending on the thickness of your chicken. The internal temperature should read 165°F as measured by a meat thermometer. Once the chicken is in the oven you can prep the salad.
Washing and Drying the Lettuce
Chop the head of romaine lettuce. I essentially slice the head of lettuce into about 1/2 inch ‘slices’ all the way down to the crunchy bits. Those are my kids’ favourite. Discard the root and very bottom (where it turns all white).
If you have a salad spinner:
Place the lettuce into the salad spinner and fill it with water. Let it sit for a minute or two and stir gently to remove any extra dirt.
Take the basket part of the spinner out and discard the water. Give the lettuce in the basket one more quick rinse under cold running water.
Put the basket with the lettuce back in the spinner outer bowl and spin dry. The more water you have left on your lettuce the
more it will dilute the Caesar dressing. This will make the dressing less flavourful and less creamy.If you don’t have a salad spinner:
Use either a bowl or your sink to soak the lettuce. Drain, rinse once more, then shake out and pat dry with a tea towel. If you have time, you can also let the lettuce air dry a little on a tea towel.
Make the Homemade Caesar Dressing and Complete the Salad
In the bottom of a large salad bowl make the Caesar salad dressing. Once the lettuce is dry, add to the bowl with the dressing and toss to coat the lettuce evenly.
Optional: Top with freshly grated Parmigiano Reggiano and a squeeze of lemon.
Take the chicken out of the oven and let rest for a minute or two. Slice the chicken into 1/8-inch thick slices. Your chicken should be perfectly juicy.
Split the lettuce among two bowls, top with the oven baked chicken slices and serve.
Substitutions
G&K homemade Caesar dressing: You can use your favourite store-bought dressing if you prefer it over making your own.
Romaine Hearts: If you’re not a fan of lettuce you can use other leafy greens. I am a fan of the crunch of lettuce so my go-to substitute for romaine hearts is iceberg lettuce.
Storing Baked Chicken Caesar Salad
I do not recommend storing the caesar salad all together. Store the oven baked chicken separately in an air tight container for up to 5 days in the refrigerator.
Store the dressing on its own in a jar or other air tight container for up to a week.
You can store the chopped, washed and dried lettuce in a separate air tight container for a few days week. I prefer not to wash the lettuce until I need to use it as it is known to wilt earlier if pre-washed.
Baked Chicken Caesar Salad Recipe
Equipment
- Salad spinner (optional)
- Large bowl
Ingredients
- 2 chicken breast
- 2 tsp G&K All-purpose spice
- 1 head romaine lettuce heart
- 1 G&K Homemade Caesar salad dressing
- ¼ tsp salt
- ¼ tsp ground black pepper
- Freshy grated parmigiano Reggiano optional
- Squeeze of lemon optional
Instructions
- Preheat the oven to 400°F
- Line a cookie sheet with parchment paper and place the chicken breasts on it.2 chicken breast
- Season each chicken breast with G&K All-purpose spice, salt and pepper on both sides.2 tsp G&K All-purpose spice, ¼ tsp salt, ¼ tsp ground black pepper
- Bake the chicken in the preheated oven for 35 minutes. This time may vary depending on the thickness of your chicken breasts. The internal temperature should be at least 165°F as measured by a meat thermometer.
- While the chicken is in the oven, fill a salad spinner or sink with water.
- Chop the head of romaine lettuce into bite-size pieces and put them in the water. Let them sit for a few minutes.1 head romaine lettuce heart
- In the meantime, in a large bowl make the Caesar salad dressing.1 G&K Homemade Caesar salad dressing
- Drain the water from the sink or salad spinner. Shake and pat or spin the lettuce dry.1 head romaine lettuce heart
- Add the lettuce to the bowl with dressing and toss to coat well.1 G&K Homemade Caesar salad dressing
- Optional: top with freshly grated parmesan and a squeeze of lemon.2 chicken breast
- Take the chicken out of the oven. Let cool for a minute or two before slicing. Using a fork and knife, to prevent burning yourself, slice each chicken breast into 1/8-inch pieces.Freshy grated parmigiano Reggiano, Squeeze of lemon
- Split the salad into two bowls or onto plates and top with the sliced chicken breasts.
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