Chicken Caesar Salad and Dressing
This Chicken Caesar Salad recipe makes the ultimate healthy meal. With crunchy Romaine lettuce, crispy bacon, tangy homemade Caesar dressing, fresh tomatoes and soft boiled eggs, it doesn’t get much better than this!

Chicken Caesar Salad
I’ve always been obsessed with Caesar salad — the crunchy croutons, parmesan cheese and tangy Caesar dressing are just irresistible!
Recently, I’ve been craving a healthier version of a classic Caesar salad recipe, one that still tastes amazing but leaves me feeling great. I wanted to load it with hearty ingredients like bacon and grilled chicken, while keeping it Whole30-friendly.
Everything in this recipe is made from scratch, from the chicken marinade to the Caesar salad dressing. It’s the best way to ensure it’s healthy and safe for dietary needs or health concerns. And it is far tastier than anything store-bought!.
Why You’ll Love This Recipe
This healthy version of a popular dish is not too good to be true. I really have found the best way to make caesar salad healthy, and you’re going to love it!
- It’s an easy meal prep recipe. Make a big batch of chicken and dressing, then you’ll have enough of the chicken Caesar salad to enjoy for multiple meals during the week!
- Homemade ingredients taste so much better. Seriously, if you compare the flavor and ingredients in my homemade dressing to a store-bought caesar dressing, you won’t want store-bought again!
- Whole30, Paleo, and low carb compliant. One large serving of the chicken salad is packed full of protein, healthy fats, and other nutritious foods. You’ll get a wide variety of necessary nutrients for a healthy diet.
- Great for lunch and as a light, but filling dinner. Serve up this salad as a side dish or a main dish! It’s perfect for both.

Ingredients in Chicken Caesar Salad
This chicken caesar salad recipe only needs simple ingredients! Here’s a list of everything you’ll need:
- lettuce: Traditionally, Caesar salad includes romaine lettuce leaves. Feel free to add some kale, spinach, or other leafy greens into the mix.
- boneless skinless chicken breasts: If you’re not making my chicken with the Caesar marinade, you can use pulled rotisserie chicken or leftover chicken breasts from another recipe.
- eggs: Hard boiled eggs are standard, but I like to use an air fryer soft boiled egg here. It’s a little creamier, and adds a nice texture to the salad.
- tomatoes: Use the freshest tomatoes you can find! You can cut a big tomato or use sliced cherry tomatoes or grape tomatoes.
- bacon: Feel free to use regular bacon or turkey bacon. I cook my turkey bacon in an air fryer.
- nutritional yeast: Nutritional yeast is used as a Whole30 compliant cheese substitute. However, you can absolutely use real cheese (like parmesan cheese!) if you prefer.
- Caesar dressing: The recipe for a Whole30 version is shown below, or feel free to use store-bought.

Chicken Marinade
This balsamic chicken marinade is oh-so-luscious! It adds so much flavor to the chicken Caesar salad. Here’s what you’ll need:
- balsamic vinegar: If you don’t have balsamic vinegar on hand, just use apple cider vinegar in the marinade for the chicken recipe and the homemade dressing. You can other types of vinegar as well, so just grab whatever you have in your pantry!
- olive oil: Feel free to use any neutral-tasting oil that you like, such as avocado oil or vegetable oil.
- garlic powder: You can also throw minced garlic in there for a fresher flavor.
- black pepper and salt: No marinade is complete without some salt and pepper!
To make the marinade:
Place a chicken breast into a large Ziploc bag or between two sheets of parchment paper. This is so that you can pound it thin without making a mess.
Using a meat tenderizer or heavy rolling pin, gently pound the chicken breast until it is an even thickness. Repeat for all of the chicken breasts you plan to cook.
Next, whisk together the marinade ingredients in a bowl, and pour it into the bag with the chicken. Marinate the chicken for 30 minutes to an hour, or up to 4 hours.

Ingredients for Caesar Salad Dressing
This is my favorite Caesar dressing! It’s so much better than store-bought because it tastes so fresh. Here’s what you need:
- mayonnaise: Here’s a list of Whole30 compliant store-bought mayonnaise if you don’t want to use homemade mayonnaise in your Caesar dressing. If you are not following Whole30, feel free to use any mayo you want.
- garlic: Fresh is best but you can use a bit of garlic powder if you want.
- lemon juice: Take the time to juice a real lemon for this dressing, as it adds incredible flavor!
- nutritional yeast: This adds a little more of that parmesan flavor, without any of the dairy or animal products.
- anchovies: You can substitute anchovy paste if you’d like, but I prefer canned anchovies in oil.
- mustard: Use any mustard that you like. Yellow or Dijon is great, but we love a grainy mustard here.
- coconut aminos: Soy sauce has a similar flavor, but it isn’t Whole30.
- apple cider vinegar: White vinegar can work here too.
- more salt and pepper
To make the dressing:
Add all the dressing ingredients into a bowl. Using a high speed blender, immersion blender (stick blender) or small food processor, blend or pulse until the consistency is smooth and creamy.
Season the Caesar dressing with salt and pepper, then it’s ready to use!
No Blender? No Problem
If you do not have a way to blend the dressing, finely chop the garlic and anchovies and then whisk ingredients together in a bowl.

Healthy Cooking Options for Chicken Caesar Salad
If you’re using my recipe for marinated chicken, the breasts will need to be cooked. Grilling is a healthy cooking option, and it’s how I chose to cook mine. If you don’t have a grill, here are a couple of other healthy options:
- Air fry chicken breasts
- Poached chicken
- Steamed chicken
- Instant Pot shredded chicken
- Pre-cooked rotisserie chicken
If you’ll be grilling the chicken for your Caesar salad, this is what you’ll want to do:
- Preheat the grill to medium-high heat.
- Grill the marinated chicken for a total of 10-12 minutes, depending on the size of the breasts. Be sure to flip the chicken halfway through the grilling process.
- Take the internal temperature. When the internal temperature of the breast meat reaches 163°F., take it off the grill and allow it to rest for 5-7 minutes. During the rest time, it will continue to cook, reaching a food-safe temperature of 165°F.

How to Make Chicken Caesar Salad
Ready to make healthier version of this famous salad? Here is a step-by-step guide telling you all you need to know:
1. Prepare the Toppings
Cook and slice the chicken breast into strips, or shred or cube it. Make the dressing and set aside. Cook bacon however you’d like and chop or crumble it as a crunchy topping for the salad — I make air fryer bacon.
Thoroughly wash the romaine lettuce, dry it and then chop it well. Slice the tomatoes.
Boil eggs or pop them into the air fryer and cook to your desired doneness. Slice hard boiled eggs into the halve or quarters and set aside.

2. Assemble the Caesar Salad
First, divide the lettuce among four large bowls.
Then, top each bowl with nutritional yeast (or cheese), homemade dressing, freshly grilled and sliced chicken, tomatoes, eggs, and bacon.
Lastly, sprinkle each salad with extra cracked black pepper and enjoy!
Storing
Refrigerate the cooked chicken in an airtight container, and it should last for 4-5 days in the fridge. Another option is to freeze it for up to three months.
Place leftover lettuce into an airtight container or plastic bag with a few paper towels. Store in the coldest part of your fridge for about a week.
The salad toppings like bacon, eggs and tomatoes can all be stored in containers or plastic zip top bags. Then store each in the fridge for up to a week.
Last but not least, store leftover dressing in an airtight container or mason jar for up to 5 days. Give it a good shake to recombine the ingredients before using.

FAQ
I always recommend marinating chicken breasts for at least 30 minutes to an hour. You can skip this step if you’re short on time, but I find unmarinated chicken breasts to be bit blah in the flavor department. This easy marinade infuses tasty flavor! So if time allows, you should definitely marinate your chicken.
Most of the time, yes. However, there are some recipes and store-bought dressings that do not contain anchovies. Not everybody loves the idea at first, but anchovies add a lot of flavor. You’ll find if a recipe calls for Worcestershire sauce, anchovies are often not included. However, since anchovies are Whole30 compliant and Worcestershire sauce is not, use anchovies if you are following those dietary restrictions.
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.

Chicken Caesar Salad
Equipment
Ingredients
Marinated Chicken Breasts
- 1 lb chicken breasts
- 1/8 cup balsamic vinegar
- 1/8 cup olive oil
- 1/4 teaspoons garlic powder
- 1/4 teaspoons black pepper
- 1/4 teaspoons salt
Whole30 Caesar Dressing
- 2/3 cup mayo
- 4 anchovies in oil
- 2 small cloves garlic
- 2.5 Tablespoon lemon juice about 1 lemon
- 2 Tablespoon nutritional yeast
- 1/2 teaspoons dijon mustard
- 1/2 teaspoons coconut aminos
- 1/4 teaspoons apple cider vinegar
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
Salad & Toppings
- 8 cups romaine lettuce
- 4 eggs soft or hard boiled
- 8 ounces sugar free bacon cooked
- 1 teaspoons nutritional yeast
Video

Instructions
Prepare the Chicken Breasts
- Put one chicken breast inside a ziplock bag or between two sheets of parchment paper. Gently pound the chicken using a meat tenderizer or heavy rolling pin until it's even in thickness. Repeat for the other chicken breasts.
- Whisk together the marinade ingredients and pour it over the chicken, turning to coat. Marinate for 30-60 minutes.
- Turn your grill to medium and allow to preheat. Add the chicken breasts to the grill, cooking for about 12 minutes, turning once. Remove from the heat and let the chicken rest before slicing.
Prepare the Salad Toppings
- Wash and chop the lettuce. Cook the bacon and allow it to cool, then roughtly chop it. Boil the eggs however you like them and slice them into halves or quarters.
Make the Caesar Salad Dressing
- Using an immersion blender set to low, mix together all the ingredients OR smash the garlic clove and finely chop the anchovies, then whisk all ingredients together in a bowl.
- Season to taste with salt and pepper. Keep it covered in the refrigerator for up to 5 days.
Assemble the Salad
- Divide the lettuce among four large bowls. Top each bowl with nutritional yeast, salad dressing, chicken, eggs, and bacon. Sprinkle each salad with cracked black pepper and enjoy!