The best Chicken Caesar Salad with balsamic baked chicken and homemade lemony caesar salad dressing. This delicious approach to Caesar is paleo, low-carb and worthy of putting on repeat.
I went through a monolithic chicken Caesar salad phase when I was in my tweens.
My siblings were psyched about pizza and fast food. Not me. Caesar held the key to my soul. Add the chicken, extra parmesan, thankyouverymuch.
In college? It was all about the Caesar wrap. Put it in a tortilla like a burrito and off to class we go.
To this date, you could still bribe me in exchange for Caesar, and you know what? This is my favorite at-home rendition to date! I shy away from sharing very traditional recipes, but this one has a bit of a unique spin.
First off, the Paleo Caesar Salad Dressing is more of a vinaigrette than a creamy take on Caesar.
The whole thing is dairy-free, and the chicken is pre-marinated in a balsamic marinade for moist, tender, flavorful chicken.
I like using Spring green mix in addition to romaine for some added nutrients. If you prefer the crunch of romaine, simply use all romaine.
So fresh, so simple, so so satisfying!
How about we make this thing together?
How to Make Balsamic Baked Chicken Caesar Salad:
Begin by preparing the marinade for the chicken. To do so, add it all to a small blender and blend until smooth.
Place the chicken in a tupperware container and pour the marinade over it. Move the chicken around in the marinade so that it’s well coated. Seal it up and refrigerate at least 1 hour (up to 10).
When you’re ready to prepare the salads, preheat the oven to 350 degrees F. Lightly spray or oil a casserole dish with cooking oil (I use avocado oil) and place the marinated chicken breasts in the dish.
Bake on the center rack of the oven for 30 minutes, or until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken from the oven and allow it to sit 10 minutes. This process enables the juices to distribute throughout the meat, helping it become nice and tender.
Transfer the chicken to a cutting board and chop.
While the chicken is baking, prepare the Caesar dressing.
Chop the romaine hearts and add to a large salad bowl along with the spring mix.
Drizzle in desired amount of Caesar dressing and toss until well-coated.
Serve salad in big bowls with baked chicken on top.
Recipe Adaptations:
- Grill the chicken instead of baking it
- Use all romaine lettuce for a classic approach to Caesar
- Add croutons!
- Use chicken thighs instead of breasts
- Add parmesan cheese!
More Healthy Salad Recipes:
- Crispy Mediterranean Chicken Salad with Lemon Herb Tahini Dressing
- Cod Salad with Basil Walnut Pesto
- Healthy Chinese Chicken Salad
- Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg
- California Cobb Salad with Chipotle Avocado Ranch Dressing
The only Caesar Salad recipe you’ll ever need, annnnd GO!
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Balsamic Baked Chicken Caesar Salad
Ingredients
For the Balsamic Chicken:
- 4 chicken breasts 1.5 to 2 lbs
- 3 Tbsp avocado oil
- 2 Tbsp balsamic vinegar
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp sea salt
For the Salad:
- 5 ounces romaine hearts chopped
- 2.5 to 5 ounces spring green mix
- 1 batch Lemony Caesar Salad Dressing
Optional Add-ins:
- croutons
- parmesan cheese grated
Instructions
- Add all ingredients for the balsamic chicken marinade (avocado oil, balsamic vinegar, garlic, oregano, and sea salt) to a small blender and blend until smooth.
- Place the chicken in a tupperware container and pour the marinade over it. Move the chicken around in the marinade so that it’s well coated. Seal it up and refrigerate at least 1 hour (up to 10).
- When you’re ready to prepare the salads, preheat the oven to 350 degrees F. Lightly spray or oil a casserole dish with cooking oil (I use avocado oil) and place the marinated chicken breasts in the dish.
- Bake on the center rack of the oven for 30 minutes, or until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken from the oven and allow it to sit 10 minutes. This process enables the juices to distribute throughout the meat, helping it become nice and tender.
- Transfer the chicken to a cutting board and chop.
- While the chicken is baking, make the Lemony Caesar Salad Dressing (or your Caesar dressing of choice). Refrigerate until ready to use.
- Chop the romaine hearts and add to a large salad bowl along with the spring mix.
- Drizzle in desired amount of Caesar dressing and toss until well-coated.
- Serve salad in big bowls with baked chicken on top.
It came out yummy 😋, thanks for the recipe
So happy you like it! xoxoxo
This was soooo good! I was nervous as this was my first time making caesar dressing with anchovies, but it turned out so yummy! I used vegan mayo, and even my husband loved it, and he hates stuff that has a lemon flavour!!
I’m so thrilled to hear it, Stephanie! Thanks so much for sharing your experience! xoxo