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Broccoli Chicken Caesar Salad

This Broccoli Chicken Caesar Salad is creamy, hearty, and full of flavor. Made with tender baked chicken, crispy bacon, crunchy broccoli (raw or lightly cooked), and sun-dried tomatoes tossed in a homemade creamy Caesar dressing, it’s perfect for quick dinners or easy meal prep. Simple ingredients, big comfort — all in one satisfying bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad
  • 2 heads broccoli or 12 oz bag, cut into bite-size florets
  • 2 chicken breasts or 4 chicken tenderloins
  • 2 oz julienne-cut sun-dried tomatoes
  • 4 slices bacon
Creamy Caesar Dressing
  • 1 cup vegan mayo
  • 3 cloves garlic minced
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup grated parmesan cheese

Method
 

Cook the chicken & bacon
  1. Preheat oven to 375°F (190°C). Line two baking sheets with foil for easy cleanup.
  2. Place chicken on one sheet and season lightly with salt and pepper. Bake for 20–30 minutes, depending on thickness, until internal temperature reaches 165°F.
  3. Place bacon on the second sheet and bake for 15–20 minutes, flipping halfway if desired, until crispy. Transfer bacon to paper towels to drain.
Make the dressing
  1. In a large bowl, whisk together: mayo, garlic, Dijon mustard, Worcestershire sauce, lemon juice, salt, pepper, parmesan. Mix until smooth and creamy. Set aside.
Prepare the broccoli (choose your texture!)
  1. Raw option: Simply add chopped broccoli directly to the dressing bowl.
  2. Steamed option: Add broccoli and ¼ cup water to a large pan. Cover and steam for about 5 minutes, until bright green and just tender.
  3. Boiled option: Bring a large pot of salted water to a boil. Cook broccoli for 5 minutes, then immediately transfer to an ice bath to stop the cooking and preserve color.
  4. Drain well before adding to the dressing.
Assemble the salad
  1. Chop chicken and bacon into bite-size pieces. Add them to the bowl with the broccoli. Stir in sun-dried tomatoes and toss everything together until evenly coated.
  2. Taste and adjust seasoning if needed.

Notes

Prefer a lighter salad? Keep the dressing separate and drizzle over individual portions.
Sun-dried tomatoes can be oil-free from a bag or drained if packed in oil.
Microwavable bacon works perfectly for a super quick shortcut.
Stores well in an airtight container in the fridge for up to 3–4 days (best texture within the first couple of days).