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Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

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.

Southern Living JANUARY 2014

  • Yield: Makes 4 servings
  • Hands-on: 25 Minutes
  • Total: 35 Minutes


  • 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.

Note: We tested with Naturally Fresh Classic Caesar Dressing.


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Roasted Chicken Caesar Salad Recipe