Chicken Caesar Garlic Bread

This recipe is everything you love about cheesy garlic bread married with the crispy and refreshing flavors of a chicken Caesar salad. Whether you want this as an elevated appetizer or to be a features main course, you will love this chicken Caesar garlic bread recipe!

Course Appetizer, Main Course

Cuisine American

Keyword Chicken Caesar Garlic Bread

Prep Time 40

Cook Time 12

Servings slices

Calories 312kcal

Author Bon Appeteach

Ingredients

Garlic Bread

1 loaf Ciabatta Bread or Italian Bread
8 cloves Garlic minced
1/2 cup Butter melted
1 tsp Dried Italian Seasoning
1/2 tsp Red Pepper Flakes optional (omit if you don't want any spice)
1/4 cup Parmesan Cheese Grated
2 cups Mozzarella Cheese Shredded

(Optional) Chicken Marinade

2 Chicken Breasts
1/2 cup Olive Oil
1/4 cup Lemon Juice
1/4 cup Fresh Parsley minced
3 Garlic Cloves minced
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes optional

Caesar Salad

1 head Romaine Lettuce thinly sliced
1 cup Mayo
2 cloves Garlic minced
1 tsp Worcestershire Sauce
1 tsp Anchovy Paste You can omit but it really does add flavor so don't be scared!
1/2 cup Parmesan Cheese finely grated
1/2 Lemon juiced
1/2 tsp Salt
1 tsp Black Pepper
Additional Freshly Grated Parmesan for garnishing

Instructions

Chicken Marinade (optional)

Combine the marinade ingredients together in a bowl and whisk until combined.
Place the chicken breast into a bag or glass container and pour the marinade mixture over the top. Marinade for at least 30 minutes or 4 hours for maximum flavor.
Remove the chicken and cook as desired (grilling, baking, or air frying) until the chicken reaches and internal temperature of 165 F.

Garlic Bread

Preheat the oven to 425 F. and line a baking sheet with parchment paper.
Slice your ciabatta loaf lengthwise and set the two halves cut side up on the baking sheet.
In a small saucepan, melt the butter gently over low heat. Add the minced garlic, Italian seasonings, and red pepper flakes. Turn off and remove from the heat.
Spoon or brush the butter garlic mixture onto the two cut halves of bread evenly. Add two tablespoons of parmesan to each loaf over the butter mixture.
Slice or shred your cooked chicken and add it over the top of each piece of bread then cover in the shredded cheese (1 cup or so per side).
Bake the bread for 8-10 minutes or until the cheese is golden brown. If it isn't browning you can broil for 1-2 minutes, just watch it closely so it doesn't burn.
Remove the bread and set it aside.

Caesar Salad

Clean and slice a head of romaine lettuce and set it aside.
Make the dressing by whisking together the mayo, garlic, Worcestershire sauce, anchovy paste, parmesan cheese, lemon juice, and seasonings in a bowl. Taste test and adjust with extra seasoning or lemon if needed.
Add some dressing (I like to start with half) to the lettuce and then toss to combine. Adjust and add more as desired until you get your preferred level of coating.
Grate some additional fresh parmesan (as desired) into the salad mix.

Assembly

To the uncut garlic bread pieces, pile on some of the Caesar salad mixture.
Cut into 6 or 8 slices and garnish again with parmesan if desired.
Serve warm with the cold salad over the top and enjoy.

Notes

To make this a simpler recipe use precooked store-bought chicken or rotisserie chicken if desired. You can also check out my grilled chicken recipe for the marinade pictured above in the step-by-step photos.

Nutrition