Chicken Caesar Salad Sandwich

5 from 1 vote
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This chicken Caesar salad sandwich will most definitely hit the spot for lunch. I love making homemade caesar dressing just to make this sandwich.

Chicken caesar salad sandwich cut in half stacked on top of each other on a white plate.

How to make a chicken Caesar salad sandwich

Making this sandwich is so easy to do. You just have to make homemade caesar dressing which only takes about 5 minutes. Then you will slice chicken breast in half and season with a mix of spices.

Pan sear the chicken breast until nice and golden brown. Toast some hero buns with olive oil and garlic powder to mimic a crouton. Then chop up some romaine lettuce and toss it with the caesar dressing.

Cut the chicken strips and assemble the chicken Caesar sub. Eat and enjoy! The full written recipe with measurements is on the recipe card at the end of the post.

Ingredients for Chicken Caesar Salad Sub

The most important part of the sandwich is the Caesar dressing. I absolutely love Caesar dressing and was thrilled when I first learned how to make it. Sure some fancy chefs make their own mayo, but this was is so easy and perfect for a novice home cook.

You will need mayonnaise, dijon mustard, Worcestershire sauce, garlic, lemon, Parmigiano-Reggiano, salt, pepper and anchovy paste.

I like to use parmigiano-reggiano as opposed to regular parmesan cheese because it is aged longer so it has a richer sharper flavor than parmesan cheese. The parmesan cheese here in America isn’t regulated and can be aged up to only 10 months.

But honestly, you can use regular parmesan, it is way more affordable and it still tastes pretty darn good!

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Chicken caesar salad sandwich cut in half stacked on top of each other on a white plate.
5 from 1 vote

Chicken Caesar Salad Sandwich

By August DeWindt
This chicken caesar salad is made with homemade dressing for the perfect lunch.
Prep: 10 minutes
Cook: 10 minutes
Servings: 2



  • ¾ c mayo
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 2 tbsp lemon juice
  • 1/2 c Parmigiano-Reggiano, or parmesan cheese
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp anchovy paste


  • 1 boneless skinless chicken breast, large
  • Salt
  • Pepper
  • ¼ tsp Paprika
  • ½ tsp Garlic powder
  • ½ tsp Italian seasoning
  • 1 tsp Cajun seasoning
  • 2 tbsp Olive oil
  • Hero bread
  • garlic powder
  • Italian seasoning
  • Sliced Parmesan cheese
  • 2 cups Romaine lettuce , chopped


  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week in an airtight container.
  • Cut the chicken breast in half lengthwise. Take a saran wrap and pound it down a bit until it’s thinner, it should be the same thickness to cook evenly . Season both sides of the chicken breast with the seasonings.
  • Heat a skillet over medium high heat with olive oil. Once hot add the chicken breast and cook for 4 minutes, then flip and cook for another 2-3 minutes. The internal temperature should be 165 degrees, check with a meat thermometer. Remove the chicken and set aside.
  • Toast the hero bread to your liking. I like to add some olive oil, garlic powder and Italian seasoning to the bread to make it almost like a giant crouton.
  • In a bowl toss the Caesar dressing with the romaine lettuce. Use about 3 tablespoons of the dressing. You will have some dressing left over.
  • Slice the chicken breast into strips.
  • Start to assemble the sandwich. Add the chicken breast strips, caesar salad and slices of parmesan cheese on top. Add more Caesar dressing too if you would like. Eat and enjoy!



If doubling or tripling the recipe, keep the original measurements for the dressing. The amount of dressing in the current recipe makes more than you will need. 


Calories: 424kcal | Carbohydrates: 36g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 407mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4739IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Lunch
Cuisine: American
Servings: 2
Calories: 424
Keyword: Chicken, sandwich
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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Recipe Rating


  1. 5 stars
    I love how you give us the options to change the service size !!! Can’t wait to try !!

    Thank you soo much !