Chicken Caesar Salad Recipe
Make Chicken Caesar Salad Recipe with crisp romaine, homemade croutons, and tangy dressing — ready in about 45 minutes.
Ingredients
- 3 cups (about 150 g) day-old crusty bread, cut into 1/2-inch (1.25 cm) cubes
- 3 tablespoons extra-virgin olive oil, at room temperature (for croutons)
- 1 large garlic clove, peeled and lightly crushed (for croutons)
- 1/4 teaspoon fine sea salt (for croutons)
- 1/8 teaspoon freshly ground black pepper (for croutons)
- 1 1/4 pounds (about 570 g) boneless skinless chicken breasts, patted dry
- 1 tablespoon extra-virgin olive oil (for chicken)
- 3/4 teaspoon fine sea salt (for chicken)
- 1/2 teaspoon freshly ground black pepper (for chicken)
- 1/2 teaspoon garlic powder (for chicken)
- 1/2 teaspoon smoked or sweet paprika (for chicken)
- 3 anchovy fillets packed in oil, drained and finely minced (for dressing; see tip if omitting)
- 1 small garlic clove, finely minced or grated (for dressing)
- 1 large egg yolk, at room temperature (or 2 tablespoons mayonnaise as alternative)
- 2 teaspoons Dijon mustard, at room temperature
- 2 teaspoons Worcestershire sauce
- 3 tablespoons freshly squeezed lemon juice (about 1 to 1 1/2 lemons), at room temperature
- 1/4 teaspoon fine sea salt (for dressing), plus more to taste
- 1/4 teaspoon freshly ground black pepper (for dressing), plus more to taste
- 1/2 cup (50 g) freshly grated Parmesan cheese, finely grated (for dressing)
- 6 tablespoons (90 ml) extra-virgin olive oil, at room temperature (for dressing)
- 1–2 tablespoons cold water, as needed to thin the dressing
- 2 large heads romaine lettuce (about 1 1/2 pounds / 680 g total), hearts preferred, washed, well dried, and cut or torn into 1 to 1 1/2-inch (2.5–4 cm) pieces
- 1/2 cup (50 g) freshly grated Parmesan cheese, loosely packed (for tossing with salad)
- 1/4 cup (15–20 g) Parmesan cheese, shaved into thin shards (for topping)
- Freshly ground black pepper, to finish (optional)
- 1 small lemon, cut into wedges, for serving (optional)
Instructions
Step 1: Toast the croutons
Preheat the oven to 375°F (190°C), then make a quick garlic-infused oil by crushing one large clove and letting it steep in 3 tablespoons of extra-virgin olive oil for several minutes while you cube the bread. Toss the 1/2‑inch crusty bread cubes with the infused oil, a pinch of fine sea salt and a little freshly ground black pepper until each cube is lightly and evenly coated. Spread the cubes in a single layer on a parchment-lined baking sheet and bake until uniformly golden and crisp, stirring once midway; remove and let cool on the tray so they finish crisping and take on that shatter-to-the-tooth texture.
Step 2: Season and cook the chicken to juicy slices
Pat the chicken breasts very dry, halve any overly thick pieces into even cutlets, and rub them all over with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked or sweet paprika. Sear and cook until the exterior is richly browned and the interior reads safe and juicy; then let the chicken rest covered briefly so the juices redistribute. After resting, slice across the grain into uniform 1/2‑inch strips that reveal a clean, tender interior with a caramelized, slightly bronzed crust.
Step 3: Emulsify the classic Caesar dressing
Combine the minced anchovies and a small grated garlic clove, whisk in the egg yolk (or mayonnaise alternative), then add Dijon, Worcestershire, lemon juice, and a pinch of salt and pepper. Stir in 1/2 cup finely grated Parmesan to thicken, then stream in 6 tablespoons extra‑virgin olive oil while whisking until the dressing becomes glossy, thick and clinging — a creamy, slightly grainy emulsion that should coat the back of a spoon. If it’s too thick, coax it open with a tablespoon or two of cold water to reach a pourable, clingy consistency.
Step 4: Prepare the lettuce and assemble the dressed base
Make sure the romaine is very dry, then tear or cut it into 1 to 1 1/2‑inch pieces and place the leaves in a very large bowl. Add the cooled croutons and 1/2 cup freshly grated Parmesan, pour roughly half the dressing over the greens, and toss gently but thoroughly so every leaf gets a light, glossy coating without becoming limp — you’re aiming for crisp leaves that carry a sheen of dressing with little rivulets clinging to ribs and edges.
Step 5: Finish, compose, and serve
Add the sliced chicken on top (or tuck it through the tossed salad), taste and add more dressing a little at a time until the balance is bright and savory but not soggy. Transfer to a serving platter, scatter thin shaved Parmesan shards and a few extra croutons for contrast, finish with a few grinds of black pepper and lemon wedges on the side for squeezing. Serve immediately for maximum texture contrast — crisp lettuce, crunchy croutons, creamy dressing and warm, juicy chicken.
Notes
- Use day-old bread for the crispiest croutons.
- Dry romaine thoroughly in a salad spinner to prevent soggy leaves.
- Let cooked chicken rest briefly before slicing to retain juiciness.
- Use pasteurized egg yolk or mayonnaise if you are concerned about raw egg.
- Store components separately and assemble just before serving for best texture.