Balsamic Baked Chicken Caesar Salad

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.

Balsamic Baked Chicken Caesar Salad in a bowl with a napkin and half a lemon

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 Lemony 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 togezzah?

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. 

Ingredients for balsamic marinade in a small blender

balsamic marinade blended in a blender

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).

chicken in tupperware with marinade poured on top

chicken saturated in balsamic marinade in a tupperware container

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.

Balsamic marinated chicken breasts in a casserole dish ready to bake

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.

Balsamic Baked Chicken in a casserole dish

Transfer the chicken to a cutting board and chop.

While the chicken is baking, prepare the Caesar dressing.

Jar of lemony Caesar Salad 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.

Large Caesar Salad in a mixing bowl with caesar dressing

Serve salad in big bowls with baked chicken on top.

Close up photo of Balsamic Baked Chicken Caesar Salad in a bowl

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:

The only Caesar Salad recipe you’ll ever need, annnnd GO!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Balsamic Baked Chicken Caesar Salad in a bowl with a napkin and half a lemon

Balsamic Baked Chicken Caesar Salad

Course: Main Course, Salad
Cuisine: American
Keyword: broccoli salad, caesar salad, dairy free, dinner, low-carb, paleo
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 people
Author: Julia

A squeaky clean version of classic Chicken Caesar Salad!

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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:

Optional Add-ins:

  • croutons
  • parmesan cheese grated

Instructions

  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. Transfer the chicken to a cutting board and chop.

  6. While the chicken is baking, make the Lemony Caesar Salad Dressing (or your Caesar dressing of choice). Refrigerate until ready to use.

  7. Chop the romaine hearts and add to a large salad bowl along with the spring mix.

  8. Drizzle in desired amount of Caesar dressing and toss until well-coated.

  9. Serve salad in big bowls with baked chicken on top.

The BEST Balsamic Baked Chicken Caesar Salad with homemade lemony Caesar dressing - a delicious keto, paleo, whole30 dinner recipe

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Comments

  1. Stephanie

    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!!

    Reply

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