Looking for a restaurant-quality salad that’s both satisfying and packed with protein? I’m excited to share my High-Protein Herb-Stuffed Chicken Caesar Salad that takes the classic Caesar to the next level with tender, juicy chicken breasts stuffed with fresh herbs and topped with irresistibly crispy chicken skin.

What makes this recipe special?

Instead of just grilling or pan-frying the chicken, I stuff it with a fragrant mix of fresh parsley, chives, and lemon zest, then gently steam it to lock in all the moisture and flavor. The result? Incredibly tender, herb-infused chicken that stays juicy every single time.

This recipe is perfect for meal prep, weeknight dinners, or when you want to impress guests, this high-protein Caesar salad proves that healthy eating doesn’t have to be boring. With over 30 grams of protein per serving, it’s as satisfying as it is delicious – and I know you’re going to love it!

Chicken Caesar Salad with Crispy Skin Topping

Recipe by Salvia

Servings

servings

Prep time

minutes

Cooking time

minutes

Tender herb-stuffed chicken breast with crispy golden skin over fresh Caesar salad – restaurant-quality protein-packed meal at home.

Ingredients

For the Chicken:
4 small chicken breasts, skin on (or 2 large chicken breasts, halved)
1 tbsp olive oil (for searing)
1 cup parsley leaves, washed and chopped
4 tablespoons chives, chopped
Zest from 2 lemons
8 tablespoons low-salt chicken stock (1/2 cup)
Sea salt and freshly ground black pepper
Spray olive oil (for chicken skin)
For the Caesar Dressing:
½ cup extra virgin olive oil
4 heaped tablespoons good quality mayonnaise
2 small garlic cloves, crushed
4 anchovy fillets (add more if you like a punchy dressing)
Juice of up to 2 lemons (to your taste)
Sea salt and freshly ground black pepper, to taste
For the Salad:
1 head cos lettuce, washed
4 sticks of celery, leaves trimmed and finely sliced
2 small Lebanese cucumbers, cut into ribbons
1 cup parsley leaves, washed
To Garnish:
A few chopped chives

Directions

Preparing the Chicken Skin Croutons:
Preheat your oven to 200°C (390°F).
Carefully remove the skin from each chicken breast.
Line an oven tray with Multix Alfoil and lightly spray with olive oil.
Place the chicken skin on the prepared tray, stretching it out as flat as you can get it. Sprinkle generously with sea salt.
Bake for 20-25 minutes, or until the skin is golden and wonderfully crisp.
Once done, set the crispy chicken skin aside on paper towel to drain any excess fat.
Preparing the Stuffed Chicken:
In a small bowl, combine the chopped parsley, chives, lemon zest, and a pinch of salt and pepper.
With a sharp knife, carefully cut a pocket along the full length of each chicken breast.
Fill each pocket generously with the herb mixture and gently close the pocket.
Season the outside of each stuffed chicken breast with salt and pepper.
Searing the Chicken (for Browning):
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Once the oil is shimmering, carefully place the seasoned, stuffed chicken breasts in the hot skillet.
Sear each side for about 1-2 minutes until lightly golden brown. The goal here is to develop color, not to cook the chicken through.
Remove the seared chicken from the skillet.
Steaming the Chicken:
Lay a large sheet of Multix Bake flat. Place one lightly browned stuffed chicken breast in the center.
Fold the baking paper in half, enclosing the chicken. Tie both ends with butcher’s string to form a sealed ‘bowl’.
Sit the parcel upright and carefully pour in 2 tablespoons of chicken stock. Then, fold the open edges to create a sealed parcel, ensuring the chicken is enclosed for steaming.
Repeat this process for the remaining three chicken breasts.
Place the sealed chicken parcels in a vegetable steamer with the lid on.
Set the steamer over a large pan filled with boiling water.
Steam for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
Making the Caesar Dressing
While the chicken is steaming, prepare the Caesar dressing.
In a food processor or using a pestle and mortar, combine the extra virgin olive oil, mayonnaise, crushed garlic, and anchovy fillets.
Process until smooth and well combined.
Gradually add the lemon juice, starting with the juice of one lemon and adding more to taste.
Season with sea salt and freshly ground black pepper. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice for your desired flavor.
Assembling the Salad:
Arrange the washed cos lettuce leaves on four individual plates.
Distribute the sliced celery, cucumber ribbons, and fresh parsley leaves evenly over the lettuce on each plate.
To Serve:
Carefully remove the chicken parcels from the steamer. Open them away from you to avoid hot steam.
Carefully pour out any accumulated chicken stock from each parcel.
On a cutting board, cut each chicken breast into diagonal slices.
Artfully arrange the sliced chicken on top of the prepared salad leaves on each plate.
Drizzle generously with the homemade Caesar dressing.
Take the cooled, crispy chicken skin and cut it into small, irregular “crouton” pieces. Scatter these over the salads.
Garnish with a sprinkle of fresh chopped chives.

Why Not Just Sear Them All the Way Through?

You might be wondering why I don’t just brown the chicken breasts completely in the pan instead of doing this two-step process. Here’s the thing:

They’ll dry out on you.

Chicken breasts are pretty lean meat, so if you keep them on high heat for too long, they’ll turn into rubber. By the time the middle is cooked through, the outside will be way overdone and tough.

That’s why the sear-then-finish method works so well – you get the best of both worlds with much better moisture retention.

Save

3 Best Tips for a Successful Caesar Dressing:

1. Don’t Fear the Anchovies – They’re Your Secret Weapon

Anchovies provide that essential savory, umami depth that makes Caesar dressing so addictive. They won’t make your dressing taste fishy – they actually melt into the background and become an invisible flavor powerhouse.

Start with what the recipe calls for, but don’t be afraid to add more if you want that signature Caesar punch!

2. Fresh Ingredients Make All the Difference

Use fresh lemon juice (never bottled), fresh garlic that you mince yourself, and freshly grated Parmigiano-Reggiano cheese.

These three ingredients are the backbone of great Caesar dressing, and their fresh flavors will absolutely shine through. The bright acidity of real lemon juice cuts through the richness perfectly.

3. Balance is Everything

Taste as you go and adjust the balance between salty (anchovies and Parmesan), acidic (lemon juice), and rich (mayo and olive oil). If it tastes flat, add more lemon. If it needs more depth, add another anchovy.

The perfect Caesar dressing should be creamy, tangy, and have that irresistible savory complexity that keeps you coming back for more.

I hope you love this High-Protein Herb-Stuffed Chicken Caesar Salad! If you enjoy this recipe, check out my other chicken favorites like Bang Bang Chicken and Tex -Mex Style Chicken Salad for more delicious variety.

Happy cooking, and I’d love to see your photos!