Chicken Caesar Salad Classic

There's something about the satisfying crunch of a homemade crouton that makes you feel like you've actually cooked something, even when the rest of the salad comes together in minutes. I discovered this version on a lazy summer afternoon when I had some day-old bread sitting on the counter and a pack of chicken breasts that needed rescuing from the back of the fridge. The real magic happened when I tossed those golden bread cubes with that creamy, tangy dressing—suddenly it wasn't just lunch, it was something I actually wanted to eat.

I made this for a friend who was going through a rough patch, and she texted me later saying it was exactly what she needed—not fancy or fussy, just genuinely delicious. She asked for the recipe, and when I told her the dressing was homemade, she looked genuinely shocked that it wasn't complicated. That's when I realized this salad had become my go-to for feeding people without making a big production out of it.

Ingredients

• Boneless, skinless chicken breasts: Two medium ones give you enough protein to make this a real meal without feeling heavy; look for ones that are roughly the same thickness so they cook evenly.
• Day-old baguette or rustic bread: Stale bread is actually what you want here because it crisps up beautifully instead of turning to mush; fresh bread will get soggy and sad.
• Olive oil: Use a decent quality for the dressing since you taste it directly, but regular stuff is fine for cooking the chicken and bread.
• Egg yolk: The secret to a silky dressing; if raw eggs worry you, mayonnaise works just fine and honestly nobody will know the difference.
• Anchovy fillets: Trust me on this—they dissolve into the dressing and add a salty umami depth that makes people ask what's in it.
• Dijon mustard: Adds tang and helps emulsify the dressing, so don't skip it or substitute yellow mustard.
• Fresh lemon juice: Bottled will work in a pinch, but fresh makes a noticeable difference in brightness.
• Worcestershire sauce: A small amount adds complexity; it's not about tasting Worcestershire, just having something indefinably savory underneath.
• Parmesan cheese: Freshly grated tastes infinitely better than the pre-grated stuff, and it only takes a minute with a box grater.
• Romaine lettuce: The structure matters here because softer lettuces get crushed by the dressing and chicken; romaine holds up and stays crisp.

Instructions

Get your oven ready and start the croutons:

Preheat the oven to 375°F and toss your bread cubes with olive oil, minced garlic, and salt in a bowl—you want every piece lightly coated but not swimming in oil. Spread them on a baking sheet in a single layer and bake for 10 to 12 minutes, shaking the pan halfway through, until they're golden brown and crispy on the outside.

Season and cook the chicken:

While the croutons are baking, brush your chicken breasts with olive oil and season generously with salt and pepper on both sides. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5 to 6 minutes per side until the internal temperature hits 165°F and the juices run clear when you pierce it.

Let everything rest:

Pull the croutons out of the oven and let them cool slightly—they'll crisp up even more as they sit. Let the chicken rest for 5 minutes before slicing, which keeps it juicy instead of letting all the moisture run out onto your cutting board.

Build the dressing:

In a medium bowl, whisk together the egg yolk, Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until combined. Now here's the important part: add the olive oil very slowly, just a tiny drizzle at first while whisking constantly, so it emulsifies into a creamy sauce instead of breaking into greasy puddles.

Finish and taste:

Once the oil is fully incorporated and the dressing is thick and creamy, stir in the grated Parmesan and taste it. Season with salt and pepper—remember the anchovies and Worcestershire are salty, so go easy at first and adjust from there.

Assemble and serve:

Tear your romaine into bite-size pieces and toss it with enough dressing to coat everything lightly. Add the sliced chicken and cooled croutons, toss gently so you don't crush anything, then top with extra Parmesan and a grind of black pepper.

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There was this one time I made this salad for a dinner party and got so caught up talking to my guests that I forgot about the croutons in the oven—pulled them out just in time before they burned, and somehow that slightly darker, more intensely crispy batch became everyone's favorite version. It taught me that this recipe is forgiving enough to handle a little chaos, which is exactly why I keep making it.

The Crouton Secret

Croutons are honestly where this salad gets its personality, and most homemade versions skip them because they think it's not worth the effort. The thing is, once you realize you can make better croutons in 12 minutes than anything store-bought, you'll never go back. I've tried everything from herb-infused oils to different bread types, and what matters most is that your bread is actually stale enough to crisp rather than toast—it's the difference between crunchy and leathery.

Making the Dressing Feel Less Intimidating

The Caesar dressing is genuinely easier than it sounds, even though it involves whisking oil into an egg yolk. If you've ever made mayonnaise or hollandaise, you basically already know this—add the fat slowly while whisking and it emulsifies. If you haven't, just trust that slowly adding oil while whisking really does create something creamy and delicious instead of a greasy mess. The first time I made it I was shocked at how simple it was and how much better it tasted than the jarred stuff I'd been using.

Ideas for Making It Your Own

This salad is a perfect starting point for experimentation because the foundation is so solid that you can play around without ruining it. I've added crispy bacon, a soft-boiled egg, roasted chickpeas for extra crunch, and even some pickled red onions when I'm feeling fancy. The dressing also works beautifully on grilled vegetables or even as a dip for raw veggies if you want something outside the salad realm.

• Try adding a soft-boiled egg on top for richness and a runny yolk that mixes into the dressing.
• Crispy bacon bits add smokiness and make it feel more indulgent without much extra work.
• If you want it vegetarian, skip the chicken and add more croutons plus a fried egg for protein.

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There's something deeply satisfying about taking a handful of simple ingredients and turning them into something that tastes restaurant-quality in under an hour. This salad has become my answer to that moment when you want something that feels substantial but isn't heavy, and that's a pretty good place for any recipe to land.