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Costco Chicken Caesar Salad Recipe
Ash Tyrrell

Costco Chicken Caesar Salad Recipe

I've picked up that giant Costco chicken caesar salad more times than I'd like to admit, and honestly, it's become one of my weeknight cravings. One evening I decided to stop buying it and just make it myself, and I'm so glad I did.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or sliced — I like rotisserie chicken here since it's already seasoned and saves time
  • 2 heads romaine lettuce chopped — pick heads that feel heavy and crisp, not wilted
  • 1 cup Parmesan cheese freshly grated — pre-shredded cheese doesn't melt into the dressing the same way
  • 1 ½ cups croutons — go for a sturdy bakery-style crouton so it doesn't turn soggy
  • ¾ cup mayonnaise — the creamy base of the dressing
  • 2 tablespoons Parmesan cheese grated (for dressing) — adds saltiness and thickens the dressing
  • 2 cloves garlic minced — fresh garlic gives a much sharper bite than the jarred kind
  • 2 tablespoons lemon juice — freshly squeezed brightens the whole dressing
  • 1 teaspoon Dijon mustard — helps the dressing emulsify and hold together
  • 1 teaspoon Worcestershire sauce — brings a savory depth that's easy to miss without it
  • 2 anchovy fillets or 1 teaspoon anchovy paste optional — this is the classic caesar flavor booster, skip it if you're not a fan
  • Salt and black pepper to taste — season gradually since Parmesan already adds salt
  • 2 tablespoons olive oil — loosens the dressing to the right pourable consistency

Method
 

  1. Wash the romaine heads thoroughly, then dry them completely using a salad spinner or clean kitchen towel. This step matters more than people think, since wet leaves water down the dressing. Chop the romaine into bite-sized pieces and set it aside in your largest bowl.
  2. In a small bowl, combine the mayonnaise, minced garlic, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy if using. Whisk everything together until it looks smooth and creamy. Slowly drizzle in the olive oil while whisking so the dressing comes together evenly.
  3. Give the dressing a taste before you commit it to the whole salad. Add salt and pepper gradually, keeping in mind the Parmesan already brings some saltiness. Adjust the lemon juice too if you want extra brightness.
  4. If you're using rotisserie chicken, remove the skin and shred or slice the meat into bite-sized pieces. If cooking your own, season chicken breasts with salt and pepper, then pan-sear or grill until fully cooked through, about 6 to 7 minutes per side.
  5. Add the chicken, croutons, and most of the Parmesan to the bowl of romaine. Pour the dressing over everything a little at a time, tossing gently so every leaf gets coated without turning mushy.
  6. Sprinkle the remaining Parmesan over the top and add a few extra croutons for crunch. Serve immediately while the romaine is still crisp and the chicken is fresh.

Notes

  • I always dry my romaine completely, since even a little water left on the leaves dilutes the dressing.
  • I grate my Parmesan fresh right before tossing, because it clings to the dressing so much better than the pre-shredded kind.
  • I warm my chicken slightly if it's been in the fridge, since cold chicken can mute the flavor of the dressing.
  • I toss the salad in batches instead of dumping all the dressing in at once, so I don't end up with a soggy bowl.
  • I add croutons right before serving, never earlier, so they keep their crunch.