Chicken Caesar Salad With Dressing Calories

Salads don’t typically conjure up the word “decadent,” but this one most certainly does. This chicken Caesar salad is more sensual than virtuous with a creamy, tangy dressing, succulent, roasted chicken thighs, crunchy croutons, and a dusting of freshly grated Parmesan. This dish makes enough for two generous dinner guests or four as a side.

An overdressed Caesar salad can be very heavy, so we start small with the dressing and serve the excess on the side for those who’d like more. A robust salad like this calls for moderation in the dressing department.

If chicken thighs aren’t really your thing, feel free to use chicken breasts instead, using the marinade below and this recipe for roasted chicken. Although they will take a little longer to turn golden at a lower temperature, you can still roast your croutons at the same time. Or you can buy your preferred pre-made type instead of preparing your own croutons.

Made this? Please share your experience in the comments area below.



  • 1 clove garlic, grated or minced
  • 2 tbsp. Dijon mustard 
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. honey
  • 1/2 tsp. kosher salt
  • 2 skinless, boneless chicken thighs


  • 2 thick slices bread
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • 5 oil-packed anchovy fillets, drained and mashed into a paste
  • 2 large egg yolks
  • 1 clove garlic, grated or minced
  • 2 tbsp. fresh lemon juice
  • 1/2 extra-virgin olive oil
  • 2 tbsp. finely grated Parmesan, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 2 hearts of romaine, chopped or torn into bite-sized pieces



  • Mix the garlic, mustard, oil, honey, and salt in a medium bowl. Chicken should be added, coated, and marinated for at least 30 minutes or up to 8 hours in the refrigerator.


  • Bread should be torn or cut into 1″ pieces and added to a big basin in the meantime. Season with salt and black pepper and add the oil. Mix thoroughly with clean hands until bread is totally covered.
  • Spread bread in a uniform layer on a baking sheet with a rim and preheat the oven to 425 degrees. Chicken should be taken out of the marinade and placed on another baking sheet. Bake for 7 minutes with both baking sheets in the oven. Croutons should be stirred, both baking trays should be rotated, and baking should continue for another 7 minutes or until croutons are golden and crunchy and an instant-read thermometer put into the thickest portion of the chicken reads 165°. Optional: Broil chicken for about 2 minutes, or until tops are gently browned. Before slicing, give the chicken about 10 minutes to rest.


  • Mix the anchovies, egg yolks, garlic, and lemon juice in a medium bowl. Add oil gradually while whisking until dressing is thick and uniform. Season with salt and black pepper and whisk in the Parmesan.
  • Place the leaves in a big bowl and then drizzle with half the dressing. Use salad tongs or clean hands to gently combine well. If required, taste and add extra dressing.
  • Place salad on each plate. Add chicken and croutons on top. Add Parmesan and black pepper as garnish. Serve alongside the leftover dressing.

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