Best 8 Caesar Chicken Potato Salad Recipes

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Welcome to the world of flavors! In this article, we present a culinary journey through the creation of an unforgettable dish - Caesar chicken potato salad. Get ready to tantalize your taste buds and impress your friends and family with this mouthwatering recipe. We'll guide you through the process of selecting the freshest ingredients, achieving the perfect balance of flavors, and crafting a visually stunning dish that combines the richness of chicken, the creaminess of Caesar dressing, and the hearty satisfaction of potatoes. Embark on this culinary adventure and discover the secrets behind creating an extraordinary Caesar chicken potato salad that will leave your taste buds dancing with delight!

Here are our top 8 tried and tested recipes!

CAESAR CHICKEN POTATO SALAD



Caesar Chicken Potato Salad image

Here in Texas, we seem to have summer year-round. So quick-to-fix dishes like this that get you in and out of the kitchen are popular. -Sarita Johnston, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 cups quartered small white or red potatoes
3/4 pound boneless skinless chicken breasts, cubed
1 tablespoon vegetable oil
1 package (10 ounces) mixed salad greens
1 small red onion, sliced and separated into rings
3/4 cup creamy Caesar salad dressing
1/3 cup croutons
2 tablespoons shredded Parmesan cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken., Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan cheese.

Nutrition Facts :

CHICKEN POTATO CAESAR SALAD



Chicken Potato Caesar Salad image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 15

1 pound boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1/2 pound new potatoes, boiled, drained and sliced
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon white vinegar
Lemon juice
2 tablespoons mayonnaise
1/2 cup olive oil
Salt and pepper
Minced anchovy fillets
1 large head of romaine lettuce, washed and dried
Finely chopped parsley
Whole anchovies

Steps:

  • Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
  • For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.
  • Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.

EASY CAESAR POTATO SALAD



Easy Caesar Potato Salad image

Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 12

1 1/2 pounds russet potatoes, rinsed
1 tablespoon white vinegar
Kosher salt
1 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
2 anchovies, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1/4 cup panko breadcrumbs
Handful of fresh flat-leaf parsley, chopped

Steps:

  • Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
  • Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
  • Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
  • Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.

CAESAR POTATO SALAD



Caesar Potato Salad image

We love this recipe on a summer's day, but it works at any time of year.

Provided by Jennifer Murray

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 16

Number Of Ingredients 6

8 slices bacon
24 baby red potatoes
2 tablespoons olive oil, or as needed
cracked black pepper to taste
⅓ cup Caesar salad dressing
4 green onions, diced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
  • Bake in the preheated oven until tender, about 10 minutes.
  • Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g

QUICK CHICKEN CAESAR SALAD



Quick Chicken Caesar Salad image

Kim Blanda of Neptune, New Jersey hails this zesty dish a success. "After tasting the salad at a friend's going-away party, I made sure to request the recipe. Now I fix it for my husband just about every week," she tells. :It's great with a potato or pasta side dish and chunks of crusty bread."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

6 cups torn romaine
1 pound boneless skinless chicken breasts, cooked and cut into strips
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
1/2 teaspoon salt
6 tablespoons olive oil
1/3 cup lemon juice
3 to 4 garlic cloves, minced
1/4 teaspoon coarsely ground pepper

Steps:

  • In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.

Nutrition Facts : Calories 318 calories, Fat 21g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 573mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.

CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

CAESAR SALAD ROAST CHICKEN



Caesar Salad Roast Chicken image

The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Salad     Roast     Poultry     Chicken     Anchovy     Mayonnaise     Mustard     Shallot     Parmesan     Lettuce     Lemon     Garlic     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 13

8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 Tbsp. mayonnaise, divided
1 Tbsp. Dijon mustard, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1½ tsp. freshly ground black pepper, plus more
1 (3½-4-lb.) whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
Kosher salt
8 medium shallots, unpeeled, halved lengthwise
2 lemons, divided
1 oz. Parmesan, finely grated
4 oz. country-style bread, torn into (1½") pieces
2 romaine hearts, leaves separated, torn

Steps:

  • Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
  • Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
  • Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
  • Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
  • Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
  • Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

CAESAR SALAD POTATO SKINS RECIPE BY TASTY



Caesar Salad Potato Skins Recipe by Tasty image

Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.

Provided by Tikeyah Whittle

Categories     Appetizers

Time 1h

Yield 8 servings

Number Of Ingredients 12

8 small russet potatoes, preferably the same size and shape
6 tablespoons olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons fresh lemon juice
1 ½ tablespoons dijon mustard
1 ½ tablespoons garlic paste
1 ½ tablespoons anchovy paste
2 oz grated parmesan cheese
2 tablespoons panko breadcrumbs, plus 2 teaspoons
16 leaves romaine lettuce, ribs removed, thinly sliced into ribbons
2 lemons, sliced into 8 wedges each, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
  • Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
  • Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
  • In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
  • Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
  • Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
  • Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
  • Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams

Tips:

  • Use high-quality ingredients for the best flavor. Free-range chicken, fresh vegetables, and a good quality mayonnaise will make a big difference.
  • Cook the chicken breasts until they are tender and juicy. Overcooked chicken will be dry and tough.
  • Use a variety of vegetables in your salad. This will add color, texture, and flavor.
  • Don't be afraid to experiment with different dressings. There are many different ways to make a Caesar dressing, so feel free to adjust it to your own taste.
  • Serve the salad immediately after making it. This will prevent the vegetables from becoming soggy.

Conclusion:

Caesar chicken potato salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover chicken, and it's also a healthy and filling meal. With its creamy dressing, tender chicken, and crispy potatoes, this salad is sure to please everyone at your table.

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