This Crispy Chicken Caesar Salad with Tahini Dressing is flavorful, satisfying and loaded with nutritious ingredients. Crisp romaine is topped with crispy chicken, bacon, roasted almonds and creamy avocado, then tossed in a light tahini-based Caesar dressing. The whole dish comes together in about 30 minutes and is suitable for Whole30, Keto and Paleo adaptations.
I make Caesar salads frequently and wanted to share a version that stands out from the many dairy-free renditions online. This recipe replaces mayonnaise with tahini for a lighter, velvety dressing that clings to the lettuce without weighing it down.
Tahini adds a rich, slightly nutty flavor and a wonderfully smooth texture. To keep classic Caesar notes, I include lemon, Dijon mustard and capers for a salty, briny punch in place of anchovies or sardines. A touch of balsamic vinegar provides depth where Worcestershire would normally be used.
The chicken is key: skin-on thighs give great flavor and crispiness. If your thighs are bone-in, remove the bone to shorten cooking time — it only takes a minute or two per piece. I find kitchen scissors make deboning quick and tidy.
For extra-crispy skin, pan-sear the thighs skin-side down and press them with a heavy skillet or a weighted pan covered in foil. The pressure encourages the fat to render quickly, delivering a golden, crisp finish in about 8 minutes per side, much faster than oven-roasting bone-in pieces.
I add roasted blanched almonds for crunch. They won’t have the exact texture of croutons, but they bring a pleasant nutty bite and a savory herb note when tossed with thyme and a little chili. Bacon and avocado round out the textures and deepen the flavor profile, though you can swap or add ingredients to suit your preferences.
Variations and Serving Ideas
This salad is flexible. Add artichoke hearts, roasted butternut squash, hard-boiled eggs, or substitute half the romaine with chopped kale or shredded Brussels sprouts for a heartier texture. The tahini Caesar pairs well with many additions and can be thinned or thickened to taste.
Other hearty salad suggestions
- Thai Beef Salad
- Chimichurri Steak Salad
- Mexican Beef Taco Salad
- Thai Chicken Larb Salad
- Chicken Fajita Salad
If you try this recipe, share your feedback — I’d love to know how it turns out and to see your photos.
Crispy Chicken Caesar Salad with Tahini Dressing
This version is egg-free and dairy-free while still delivering the classic Caesar flavors thanks to tahini, lemon and capers.
Ingredients
Baked Almond “Croutons”
- 1/2 cup blanched almonds
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp dried thyme
- Pinch of chilli powder
Salad
- 4 strips bacon
- 4 skin-on chicken thighs (bone removed if possible)
- 1/2 tsp salt
- 1/4 tsp chilli powder
- 6 cups romaine lettuce
- 1/2 avocado, sliced
Caesar Dressing
- 1/3 cup tahini
- 1 tbsp Dijon mustard
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 1/2 tbsp balsamic or red wine vinegar
- 2 tsp capers
- 1/2 tsp black pepper
- 1/4–1/3 cup water to thin
Instructions
Baked Almond “Croutons”
- Preheat the oven to 175°C (350°F). Toss the almonds with olive oil, salt, thyme and chilli powder in an ovenproof dish. Bake for 20 minutes, stirring every 5 minutes to prevent burning. Set aside to cool.
Crispy Chicken & Bacon
- Cook the bacon in a frying pan until crisp. Remove and set aside, leaving the fat in the pan.
- Debone the chicken thighs if necessary: place skin-side down and cut either side of the bone, then pull it out with scissors or a knife.
- Season the skin with salt and chilli powder. Place skin-side down in the pan and cover with foil, then press with a heavy skillet or bowl. Cook on medium-high for about 8 minutes until the skin is golden and crispy. Flip and cook 3–4 minutes more. Remove and rest, then slice.
Caesar Dressing
- Combine tahini, Dijon, garlic, lemon juice, vinegar, capers and pepper in a blender. Add 1/4 cup water to start and blend until smooth. Add more water to reach desired consistency.
Assemble Salad
- Chop the bacon and slice the cooked chicken. In a large bowl combine romaine, bacon, almonds, avocado and chicken.
- Toss with the tahini Caesar dressing, season with fresh cracked black pepper, and serve immediately.
Nutrition (per recipe)
Calories: 1265 kcal | Carbohydrates: 29 g | Protein: 64 g | Fat: 103 g | Saturated Fat: 20 g | Cholesterol: 285 mg | Sodium: 1575 mg | Fiber: 12 g | Sugar: 6 g
Nutrition information is an approximation and will vary based on ingredient brands and portion sizes.
