Chicken Caesar Salad Classic (Printable Version)
Juicy grilled chicken meets crunchy garlic croutons and crisp romaine in a creamy Caesar dressing.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 12 oz total)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Garlic Croutons
05 - 3 cups day-old baguette or rustic bread, cut into 1-inch cubes
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1/4 tsp salt
→ Caesar Dressing
09 - 1 egg yolk (or 2 tbsp mayonnaise as alternative)
10 - 2 tsp Dijon mustard
11 - 2 anchovy fillets, finely minced (or 1 tbsp anchovy paste)
12 - 1 garlic clove, finely minced
13 - 1 tbsp fresh lemon juice
14 - 1 tsp Worcestershire sauce
15 - 1/2 cup olive oil
16 - 1/4 cup freshly grated Parmesan cheese
17 - Salt and freshly ground black pepper, to taste
→ Salad Assembly
18 - 2 large heads romaine lettuce, washed, dried, and torn into bite-size pieces
19 - 1/3 cup freshly grated Parmesan cheese
20 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 375°F.
02 - Toss bread cubes with olive oil, minced garlic, and salt in a large bowl. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once halfway through, until golden and crisp. Allow to cool.
03 - Brush chicken breasts with olive oil, season with salt and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until juices run clear. Let rest for 5 minutes, then slice thinly.
04 - Whisk together egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce in a medium bowl. Gradually drizzle in olive oil while whisking until emulsified. Stir in Parmesan cheese and season with salt and pepper.
05 - Combine romaine lettuce with enough dressing to coat evenly in a large bowl. Add sliced chicken, croutons, and extra Parmesan cheese. Toss gently to combine.
06 - Serve immediately, garnished with additional black pepper and Parmesan if desired.
# Top Tips:
01 -
- It tastes like you spent hours in the kitchen, but honestly takes about 40 minutes start to finish.
- The homemade dressing is so good you'll find yourself scraping the bowl and wondering why you ever bought it bottled.
- It's hearty enough to be dinner but light enough that you don't feel sluggish afterward.
02 -
- Don't add the dressing until you're ready to serve, or your croutons will turn into little soggy sadness balls within minutes.
- If your dressing breaks and looks greasy and separated, start over with a fresh egg yolk in a clean bowl and whisk the broken dressing into it slowly—it usually comes back together.
- Slightly thicker chicken breasts cook more evenly than massive ones, so pound them out to an even thickness if some are much thicker than others.
03 -
- Wash and dry your romaine thoroughly because water clinging to the leaves dilutes the dressing and makes everything taste bland.
- Make the dressing ahead if you want, but don't dress the salad until right before eating, and keep the croutons separate until the last second.