This chopped chicken Caesar salad recipe is certain to make it into your regular rotation! It's so easy to make, packed with protein, and the leftovers are a real treat!
Introducing chopped chicken caesar salad: a super simple take on a restaurant classic. While I can't say it's my favorite salad (that belongs to my Italian Sub Salad), it's definitely up there in my top 10, which is saying something as I've tested and made A LOT of salads.
As a certified Caesar salad lover (after all, a grilled chicken Caesar was my weekly order for YEARS as a young teen), this recipe gets my stamp of approval.
It has everything you love about the classic version, but with added crunch and super small bite-sized pieces, so you don't feel like an animal chewing cud when you're supposed to be enjoying your meal (my one complaint about the classic version).
Try it - I know you'll love it!
Why You'll Love It:
- Easy to make. Everything comes together in one bowl with no layering required.
- A great light dinner (or filling lunch). You've got protein, veggies, carbs, and fiber - basically everything you need for a deliciously satisfying meal.
- The leftovers go HARD! Whether you want to make chicken caesar salad sandwiches, a chicken caesar salad wrap, scooped with tortilla chips, or enjoyed as-is, this is one of our favorite meals to have leftovers of.
Ingredients
- Chicken: This recipe can be made with leftover chicken, or you can cook up seasoned chicken breast and chop it into small cubes to add to the salad.
- Lettuce: Romaine lettuce is a classic choice for Caesar salad. For this recipe, we recommend that you chop it into small pieces so it's easy to eat.
- Parmesan cheese: Salty, nutty, and so delicious - what's not to love?
- Bacon: This isn't included in traditional Caesar salads, but it's a fan favorite that adds crunch and umami. Feel free to leave it out if you prefer.
- Caesar dressing: Use the best quality you can find, or make your own (with mayonnaise for the easy way, or egg yolks for the traditional way). If you're making your own, you can substitute up to half of the mayonnaise for Greek yogurt.
- Crushed crouton topping: For this, you will need panko breadcrumbs, olive oil, garlic powder, and salt. If you prefer, you can use bagged croutons that have been crushed in a food processor (or parmesan crisps).
How to Make a Chopped Chicken Caesar
- Add 2 heads' worth of finely chopped romaine to a large serving bowl, along with 6-8 tablespoons of Caesar dressing.
- Toss the romaine and dressing together until it's evenly distributed. You want the lettuce to be lightly dressed; you may need to add a bit more according to your preference.
- Mix the breadcrumbs, olive oil, garlic powder, salt, and black pepper. Toast in a skillet, stirring constantly, until crisp and lightly brown. Set aside.
- Chop and cook the bacon in a skillet until browned, then drain on a paper-towel-lined plate until the grease is absorbed.
- Add the bacon, parmesan cheese, cubed chicken, and toasted breadcrumbs.
- Toss well until all of the ingredients are evenly distributed. Taste the salad mixture and adjust the ingredients according to your taste.
Ways to Use the Leftovers:
- Wraps: Place leftover chicken caesar in a soft tortilla and add extra parmesan cheese. Roll it up tightly, and slice it in half. If desired, add extra chicken and a little Caesar dressing for added protein and flavor.
- Sandwiches: Toast 2 slices of bread (spread with garlic butter for bonus points) and use leftover salad as the filling. It's a great way to use the leftovers in a completely new way!
- As a dip: Chopped salad "dips" are ever-increasing in popularity (like the viral green goddess salad). Try this one served with tortilla chips for extra crunch!
Variations and Substitutions
- Using chicken breasts: If you prefer, you can season and cook 1 pound of chicken breasts (we recommend our air fryer meal prep chicken method) and use that in place of the chopped rotisserie chicken.
- Gluten-free: Use gluten-free panko breadcrumbs in place of the regular breadcrumbs in this recipe, or use crushed gluten-free croutons.
- Parmesan crisp version: Try adding crumbled Parmesan crisps in place of Parmesan cheese (and/or breadcrumbs). You can use the store-bought kind, but we love homemade Parmesan crisps - they are surprisingly easy to make!
More Favorite Salad Recipes:
If you loved this recipe for chicken Caesar chopped salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Chopped Chicken Caesar Salad
This chicken caesar salad is chopped into small pieces for the ultimate crunchy, flavorful, and simple version of the restaurant classic. Perfect for lunch or supper!
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Servings: 4 servings
Calories: 650kcal
Ingredients
- 2 romaine hearts finely chopped*
- 2 cups chopped cooked chicken
- 8 slices bacon cooked until crisp and chopped
- 1 cup shredded parmesan cheese
- 8 tablespoons Caesar dressing (best quality or homemade)
Crushed crouton topping** (optional):
- ½ cup panko breadcrumbs (or gluten-free panko breadcrumbs)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Finely chop* the romaine lettuce and place it into a large bowl.2 romaine hearts
- Pour the Caesar dressing over the romaine, and toss well to coat it evenly in the dressing. It should be lightly dressed and evenly coated. Feel free to add a bit more dressing if that is your preferrence.
- Add the chopped chicken, crispy bacon pieces, and parmesan cheese. Toss well to combine.
- Add the breadcrumbs to a small bowl, along with ½ teaspoon of garlic powder and ¼ teaspoon of salt. Stir well. Pour in the olive oil, and stir until all of the dry breadcrumbs are lightly coated. Optional: allow to "soak" for 5-10 minutes.
- Place the crushed crouton topping into a medium skillet and heat over medium heat, stirring very often, until all of the breadcrumbs are toasted and lightly browned. Be sure to stir frequently to prevent them from burning.
- Pour the toasted breadcrumbs on top of the salad and toss well until evenly distributed. Taste the salad and add more dressing (or other ingredients) if desired.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
*How to chop romaine lettuce: Remove the outer leaves and trim the tops. Slice each romaine heart in half lengthwise, separating it into two equal butterflied halves. Make vertical cuts about ½" apart, then make horizontal cuts, slicing the lettuce into ½" squares. Wash, spin, and dry the lettuce before adding it to the salad.
**Using bagged croutons: If you prefer, you can crush bagged garlic croutons in a food processor and use those instead of the toasted breadcrumbs.
Storage: Transfer the leftovers to an airtight container and refrigerate for up to 2-3 days.
Gluten-free: Use gluten-free panko breadcrumbs. These are easy to find and work great! We tested a batch with gluten-free ingredients and had excellent results.
Nutrition
Calories: 650kcal | Carbohydrates: 12g | Protein: 39g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1646mg | Potassium: 550mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5189IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 3mg
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Dorothy Bigelow says
This salad is so good and the crispy breadcrumbs make it so you get crunch in every single bite (versus the occasional bite with croutons). Works great with gluten-free breadcrumbs too!