Copycat Red Lobster Caesar Salad (Easy At-Home Version!)
If you’ve ever sat down at Red Lobster and thought, “Wow, this Caesar salad is way better than what I make at home,” you’re not alone. There’s something about that crisp, cold lettuce, the creamy, tangy dressing, and those salty Parmesan shavings that makes every bite taste fresh and satisfying. Today I’m sharing a copycat Red Lobster Caesar Salad recipe that’s simple enough for a weeknight, but tasty enough to serve to guests. No special equipment, no restaurant training required—just a few pantry staples and about 20 minutes.About Red Lobster & Caesar Salad
Red Lobster is known across the USA for its comforting seafood dishes, warm biscuits, and relaxed, family-friendly vibe. You walk in and instantly pick up those buttery, garlicky, ocean-side aromas that make you think of a beach vacation, even if you’re miles from the coast. The Caesar salad is one of those classic starters that shows up on many restaurant menus, including Red Lobster’s. What makes it so iconic?- Crunch: Ice-cold romaine lettuce and crisp croutons.
- Creaminess: A smooth, rich dressing that clings to every leaf.
- Flavor: Tangy, garlicky, a little salty, and just enough bite from lemon and Parmesan.
- Balance: It’s light, but still feels satisfying and a bit indulgent.
Copycat Red Lobster Caesar Salad Recipe
Yield: About 4 side-salad servings (or 2 large main-dish salads)Prep time: 20 minutes
Cook time: 5–8 minutes (for homemade croutons, optional)
Total time: 20–25 minutes
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| Creamy copycat Red Lobster Caesar salad made at home with crisp romaine, shaved Parmesan, crunchy croutons, and classic Caesar dressing |
Ingredients
For the Caesar Dressing:- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese (the fine, sandy kind)
- 2 Tbsp fresh lemon juice (about 1/2 lemon)
- 1 Tbsp Dijon mustard
- 1–2 tsp Worcestershire sauce (to taste)
- 1 small garlic clove, finely minced or grated
- 1/4 tsp kosher salt (or to taste)
- 1/4 tsp black pepper
- 2–3 Tbsp milk or half-and-half, to thin as needed
For the Salad:
- 1 large head romaine lettuce (or 2 hearts of romaine)
- 1/2 cup shaved or shredded Parmesan cheese
- 1–1 1/2 cups croutons (store-bought or homemade)
- 2 grilled chicken breasts (about 8 oz total)
- 8–12 medium shrimp, peeled and deveined
- 3 cups cubed French bread or Italian bread (about 1/2 of a small loaf)
- 2–3 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian seasoning or dried parsley
- 1/4 tsp salt
Step-by-Step Instructions
Step 1: Make the Caesar Dressing
1. In a medium bowl, whisk together:- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1–2 tsp Worcestershire sauce
- Minced garlic
- Salt and pepper
3. Add 2 Tbsp milk or half-and-half and whisk again. If you like a thinner, more pourable dressing, add up to 1 more Tbsp, a little at a time.
4. Taste and adjust:
- More lemon for brightness
- More Worcestershire for savory depth
- More salt or pepper if needed
Step 2: Make Easy Homemade Croutons (Optional but Delicious)
If you’re short on time, store-bought croutons work fine. But if you have a few extra minutes:1. Preheat your oven to 375°F.
2. Spread the bread cubes on a baking sheet.
3. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, and salt. Toss with your hands until the bread is evenly coated.
4. Bake for 5–8 minutes, stirring once, until the croutons are golden and crisp.
5. Let them cool completely so they stay crunchy in the salad.
Step 3: Prep the Romaine
1. Remove any wilted or damaged outer leaves.2. Rinse the romaine thoroughly under cold running water. Dirt and grit like to hide near the base and in the folds of the leaves.
3. Pat dry with paper towels or spin in a salad spinner until very dry. Excess water dilutes the dressing and makes the salad soggy.
4. Chop or tear the lettuce into bite-sized pieces.
5. Place in a large salad bowl and store in the fridge until you’re ready to serve. Cold lettuce = crisper salad.
Step 4: Optional Protein (Chicken or Shrimp)
For Grilled or Pan-Seared Chicken:1. Pat chicken breasts dry with paper towels.
2. Season both sides lightly with salt, pepper, and a drizzle of olive oil.
3. Cook on a preheated grill or in a skillet over medium heat until the internal temperature reaches 165°F (use a meat thermometer). This usually takes 5–7 minutes per side, depending on thickness.
4. Let rest for 5 minutes, then slice into strips.
For Shrimp:
1. Pat shrimp dry, then season with a little salt, pepper, and a drizzle of olive oil.
2. Cook in a hot skillet over medium-high heat for 1–2 minutes per side, until shrimp turn pink and opaque and reach an internal temperature of 120–130°F. Do not overcook, or they’ll turn rubbery.
3. Remove from heat.
Step 5: Assemble the Salad
1. Add the romaine to a large bowl if it isn’t already there.2. Drizzle on about half of the Caesar dressing to start. Toss gently with tongs until the lettuce is lightly coated.
3. Add more dressing as needed to reach your preferred level of creaminess.
4. Sprinkle in the croutons and most of the shaved Parmesan, reserving a little for the top. Toss lightly again.
5. Top with sliced chicken or shrimp if using.
6. Finish with the remaining Parmesan and a little fresh cracked black pepper.
Serve right away while the lettuce is crisp and the croutons are crunchy.
Approximate Nutrition (Per Side-Salad Serving)
These numbers are estimates for 1 of 4 servings, without added chicken or shrimp and using about 3/4 of the dressing:- Calories: ~260
- Protein: ~7 g
- Carbohydrates: ~14 g
- Fat: ~19 g
- Fiber: ~2 g
- Sodium: ~550 mg
- ~180 calories
- ~32 g protein
- ~4 g fat
Quick & Easy Shortcuts for Busy Nights
Some days you want the full homemade experience; other days, you just want dinner on the table fast. Here are a few time-saving ideas:- Use rotisserie chicken: Skip cooking chicken and shred some store-bought rotisserie chicken right over the salad.
- Bagged romaine: Grab pre-washed, chopped romaine from the produce section to save washing and chopping time.
- Store-bought croutons: An easy swap if you’re in a rush or don’t want to turn on the oven.
- Premade Parmesan crisps: For extra crunch and flavor, add Parmesan crisps from the snack aisle along with, or instead of, croutons.
- Air Fryer Croutons: Toss bread cubes with oil and seasonings and air fry at 360°F for 4–6 minutes, shaking halfway, until golden.
- Serving with warm garlic bread or biscuits
- Pairing it with a simple soup or pasta side
- Doubling the protein and making it a big entrée salad
Allergy-Friendly & Special Diet Swaps
Everyone should be able to enjoy a good Caesar salad. Here are some ways to adjust for common allergies and preferences.Gluten-Free Option
- Croutons: Use gluten-free bread for homemade croutons, or buy gluten-free croutons.
- Worcestershire Sauce: Some brands are not gluten-free; check the label and choose a certified gluten-free version.
Dairy-Free Option
- Replace Parmesan with a dairy-free Parmesan-style cheese or nutritional yeast for a cheesy flavor.
- Use a dairy-free mayo, and thin the dressing with unsweetened almond milk or another plant milk.
Egg-Free Option
- Use egg-free vegan mayonnaise instead of regular mayo.
Vegan Caesar Salad
To make this salad fully vegan:- Use vegan mayo.
- Use a vegan Worcestershire sauce (many standard versions contain anchovies).
- Swap Parmesan for a vegan Parmesan or nutritional yeast.
- Top with crispy chickpeas, baked tofu, or marinated tempeh instead of chicken or shrimp.
Paleo-Friendly Adjustments
- Use a paleo mayonnaise (often avocado-oil-based, no sugar).
- Skip croutons or replace with toasted nuts (like slivered almonds or walnuts) for crunch.
- Use nutritional yeast or a small amount of compliant aged cheese, if tolerated.
- Check that your Worcestershire sauce is paleo-compliant (or use a compliant fish sauce instead), or use a splash of coconut aminos plus extra lemon and garlic for flavor.
Food Safety Tips
A Caesar salad feels light and simple, but it’s still important to keep basic food safety in mind:- Wash your greens: Rinse romaine thoroughly and dry well to remove grit and any surface bacteria.
- Keep it cold: Store chopped lettuce and prepared dressing in the fridge and don’t let the salad sit out at room temperature for more than 2 hours.
- Cook proteins safely:
- Chicken should reach an internal temperature of 165°F.
- Shrimp should be cooked until opaque and reach about 120–130°F.
- Use clean utensils and boards: Avoid cross-contamination by using separate cutting boards for raw meats and vegetables, or washing well between uses.
Can You Make This Ahead?
Yes—with a few tricks:- Dressing: Make it up to 3–4 days in advance and keep it in an airtight container in the fridge.
- Lettuce: Wash, dry, and store in a sealed container or zip-top bag with a paper towel to absorb moisture. Use within 2–3 days.
- Croutons: Homemade croutons can be kept in an airtight container at room temperature for 3–4 days.
Let’s Chat! Did You Try This Copycat Red Lobster Caesar Salad?
I’d love to hear how this copycat Red Lobster Caesar Salad turns out in your kitchen. Did you add chicken, shrimp, or maybe keep it simple as a side?- Did your family notice a difference from the restaurant version?
- Did you try any of the allergy-friendly swaps?
- Do you prefer extra tangy dressing or more mild?
Important Disclaimers
This recipe is a homemade “copycat” version created for educational and entertainment purposes. It is not the official Red Lobster Caesar Salad recipe, and I have no knowledge of the proprietary methods or ingredients used by Red Lobster. Any similarities are based on general cooking techniques and common Caesar salad flavors, not insider information.Simply Copycat Recipes is an Amazon Associate and may earn a small commission from qualifying purchases made through Amazon links on our site, at no additional cost to you. This helps support the blog and allows us to keep sharing new recipes.
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