Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
caesar salad chicken sandwiches on a plate cut in half with dressing dripping.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Caesar Salad Chicken Sandwiches

Recipe by Danielle

Stack my popular thin sliced stovetop chicken breast on a toasty bun with romaine, Caesar dressing, parmesan, and you’ll get these incredible Caesar Salad Chicken Sandwiches. Variation ideas and make-ahead options included!

  • Total Time35 minutes
  • Yield3-4 sandwiches 1x

Ingredients

Scale

For the stovetop chicken:

  • 1 pound thin sliced boneless skinless chicken breasts, or 2 large boneless breasts sliced into cutlets
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fresh ground black pepper
  • 1-2 tablespoons extra virgin olive oil

For the sandwiches:

  • 3-4 ciabatta style rolls, split in half (*see notes for options)
  • 1/2 cup freshly shredded parmesan cheese (divided)
  • 1 cup shredded romaine hearts or gem lettuce
  • ~1/2 cup Caesar dressing (*see notes for options)

Instructions

  1. Prepare the chicken: Remove packaging from chicken breasts (1 pound or 3-4 thin slices), and place them on cutting board. Use a sharp chef’s knife to slice into cutlets if needed, and slice off any fatty pieces as well. If any pieces are over 1/2 inch thick, use the heel of your palm or a meat tenderizer to flatten. Let the chicken sit out at room temperature for at least 10 minutes while you mix the seasonings.
  2. Season the chicken: In a small bowl, combine the salt (1 teaspoon), brown sugar (1/2 teaspoon), garlic powder (1/2 teaspoon), onion powder (1/4 teaspoon), and fresh ground black pepper (1/4 teaspoon). Use a paper towel to blot the cutlets and remove excess moisture from both sides, then drizzle a small amount of olive oil (~1/2 tablespoon) over the chicken. Next, season each side of all pieces with about 1/2 teaspoon each of the seasoning mix. Use your hands (or gloves) to rub the oil and seasoning all over each piece of chicken.
  3. Cook the chicken: Heat a large pan with a tight fitting lid over medium heat. I prefer nonstick, but stainless steel will work too; just make sure you have a tight fitting lid.
    • Add about 1/2 tablespoon olive oil to the pan and let it heat until shimmering. Place the seasoned chicken into the pan and set a timer for 5 minutes. Do not adjust the chicken during this time.
    • When the timer goes off, flip the chicken and immediately put the lid on. Turn the heat down to the lowest setting, and again set a timer for 5 minutes. Do not take the lid off during this time.
    • When the timer goes off, remove the pan from heat, but still do not take the lid off. Set a timer for 5 minutes once again.
    • When the timer goes off this time, the chicken is done cooking and the internal temperature should read 160-165F. Let the chicken rest on a cutting board for at least 5 minutes while you prepare the rest of the sandwich ingredients.
  4. Toast the bread: Use a toaster oven or conventional oven to toast your ciabatta rolls (3-4, or 1 per serving). Optionally, add 1 tablespoon shredded parmesan cheese to each half of the ciabatta during toasting for some melty cheese that sticks to the bread. Toast until golden brown to your liking.
  5. Assemble the sandwich: To assemble, spread a small spoonful of Caesar dressing onto each side of the split roll, then add piece of cooked chicken on the bottom half, followed by heavy pinch of shredded lettuce, and more shredded parmesan. Stack the other half of the bun on top.
  6. Serve & store: Serve prepared sandwiches immediately with your favorite side, such as tater tots or something like this tortellini pasta salad. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 4 days.
    • For best results, avoid reheating the chicken so it doesn’t dry out. This thin sliced chicken can be enjoyed cold with toasted bread and is still delicious!

Equipment

(affiliate link!)

Notes

Stovetop chicken: This chicken is a variation of my popular Thin Sliced Stovetop Chicken Breasts; you can find more detailed instructions there. This sandwich works with basic seasoned chicken cooked in any method, or crispy chicken if you have it! Another option is to use 2 or 3 of these Air Fryer Chicken Tenders per sandwich.

Ciabatta options: Pictured here is the ciabatta roll loaf from Trader Joe’s; it is excellent! Other burger buns you like would work. Naked Bread burger buns were good too.

Caesar dressing options: The quickest option is bottled Caesar, but if you want to make your own, you can find a classic version with anchovies and a vegan version here in this Roasted Chickpea Caesar Salad recipe.

Nutrition information estimated with My Fitness Pal for 4 ounces of chicken per sandwich.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 583
  • Fat: 27g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 42g

Find it online: https://staging.projectmealplan.com/caesar-salad-chicken-sandwiches/