Chicken Caesar Salad

There's something about a Caesar salad that feels both familiar and exciting every single time. My first proper attempt came on a humid summer afternoon when my neighbor challenged me to make one from scratch, dressing and all. I remember the kitchen smelling intensely of garlic and anchovy, that pungent ocean-funk that seemed wrong until that first bite changed everything. That salad, served with grilled chicken I'd actually cared enough to rest properly, taught me that Caesar isn't nostalgic comfort food—it's a masterclass in technique disguised as simplicity.

I made this for my in-laws one spring evening, slightly nervous because they're the type who eat salads but don't usually get excited about them. When my mother-in-law asked for the dressing recipe before dessert even arrived, I knew something had clicked. It wasn't the fancy plating or the protein—it was that creamy, balanced dressing doing exactly what it should, making everyone at the table sit up a little straighter.

Ingredients

• Boneless, skinless chicken breasts: Two large ones give you enough protein without overwhelming the salad; they cook evenly when you pound them gently to the same thickness.
• Day-old baguette or country bread: Stale bread is your secret weapon—it soaks up oil and seasons better than anything fresh, and it crisps up beautifully without becoming hard.
• Romaine lettuce: The sturdy leaves hold up to vigorous dressing without wilting, and their slight bitterness balances the richness perfectly.
• Anchovy fillets: If this ingredient makes you hesitate, trust me: you won't taste 'fishy,' you'll taste umami depth that makes people wonder what you did differently.
• Freshly grated parmesan cheese: Never skip this for pre-grated; the texture and flavor are incomparably better, and you'll taste the difference immediately.
• Egg yolk: This is what emulsifies your dressing into silk; make sure it's room temperature so it plays nicely with the oil.
• Olive oil: Use something you actually like the taste of, since it's carrying so much of the flavor.

Instructions

Prep your crouton base:

Cut your day-old bread into rough cubes about the size of dice. This isn't precision work—slightly uneven pieces actually give you some variety in crispness.

Toast the croutons:

Toss those cubes with olive oil, a pinch of salt, and Italian herbs if you have them. Spread them on a baking sheet and let them toast at 375°F for 10 to 12 minutes, shaking things around halfway through, until they're golden and you can hear them crunch when you bite down. Set them aside to cool.

Season and sear your chicken:

Pat your chicken breasts dry—this helps them brown properly instead of steaming. Rub them generously with olive oil, salt, pepper, and garlic powder, then sear them in a hot skillet or grill pan for about 6 to 8 minutes per side until they're cooked through at 165°F. Let them rest for 5 minutes before slicing; this keeps them juicy instead of bouncy.

Build your dressing:

Whisk together an egg yolk, Dijon mustard, minced anchovy, minced garlic, and fresh lemon juice in a bowl until everything comes together. Now the important part: add your olive oil in a thin drizzle while whisking constantly, watching it transform into something creamy and luxurious. Stir in grated parmesan and Worcestershire sauce, then taste and season with salt and pepper.

Compose your salad:

Toss your chopped romaine with the dressing in a large bowl until every leaf glistens. Add most of your croutons and half the parmesan, tossing gently so nothing breaks apart. Divide among plates, crown each with sliced chicken and extra parmesan, and serve right away.

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There was one quiet Tuesday when I made this salad just for myself, nothing special planned, and realized I was sitting at my kitchen counter genuinely enjoying my own cooking instead of worrying about whether it was good enough. That's when Caesar salad stopped being 'the salad you serve to impress' and became the salad I make because I want to eat something that makes me feel capable and satisfied.

The Magic of Homemade Dressing

Bottled Caesar dressing sits on grocery store shelves, convenient and reliable, and there's no shame in reaching for it. But the moment you whisk together an emulsion of raw egg and oil and watch it turn thick and silky, something shifts in how you think about cooking. You realize that the most impressive sauces and dressings aren't locked away in professional kitchens—they're just chemistry and patience happening in your own bowl. Once you understand that transformation, you'll never look at salad the same way.

Shortcuts That Actually Work

Life gets busy, and not every dinner needs to be a production. A rotisserie chicken from the grocery store works beautifully here if you're short on time, and honestly, no one at the table will judge you for taking that shortcut. Cherry tomatoes or sliced avocado are welcome additions that add color and fat if you want to make the salad more substantial. A crisp white wine like Sauvignon Blanc pairs effortlessly alongside, cutting through the richness with its acidity.

Making It Your Own

Caesar salad has been around for nearly a century, which means there's room for you to make it feel personal. Some people add crispy bacon, others incorporate anchovy-less versions for different palates, and a few brave souls have told me they've swapped the parmesan for a sharp aged cheddar. The structure is forgiving enough that your kitchen instincts are usually right.

• For a vegetarian version, simply omit the anchovies and swap regular Worcestershire for a vegetarian or mushroom-based alternative.
• If fresh anchovies intimidate you, anchovy paste measures the same and delivers identical flavor without the whole-fillet texture.
• Make extra dressing—it's too good to waste, and it keeps for several days in the refrigerator.

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There's real joy in making something that tastes like it took effort, when honestly you've only spent 40 minutes in the kitchen. Serve this when you want to feel proud of dinner without the stress.