Roasted Chicken Caesar Salad

Reinvent the Caesar by roasting the lettuce to caramelize it, and jazz up store-bought dressing to make it taste like homemade.

Roasted Chicken Caesar Salad
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Hands On Time:
25 mins
Total Time:
35 mins
4 servings


  • 1/4 small red onion, thinly sliced

  • 1 cup bottled refrigerated Caesar dressing

  • 1/3 cup freshly grated Parmesan cheese

  • 3 tablespoons chopped fresh chives

  • 2 garlic cloves, pressed

  • 1/2 teaspoon loosely packed lemon zest

  • 1 tablespoon fresh lemon juice

  • 8 chicken breast tenders

  • 2 romaine lettuce hearts, halved lengthwise

  • 1 tablespoon olive oil

  • Toppings: Parmesan cheese, black pepper, flat-leaf parsley leaves, croutons


  1. Preheat broiler with oven rack 6 inches from heat. Place onion in water to cover; chill until ready to use.

  2. Whisk together Caesar dressing and next 5 ingredients.

  3. Brush both sides of chicken with 1/3 cup dressing mixture. Place chicken on a lightly greased rack in an aluminum foil-lined jelly-roll pan. Broil 6 to 8 minutes or until browned. Transfer chicken to a serving platter.

  4. Place lettuce, cut sides up, on rack in jelly-roll pan; brush with olive oil. Broil 3 to 5 minutes or until browned and wilted.

  5. Drizzle desired amount of remaining dressing mixture over chicken and lettuce. Drain onions; pat dry. Serve salad with onions, any remaining dressing, and desired toppings.

  6. Note: We tested with Naturally Fresh Classic Caesar Dressing.

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