Chicken Caesar Salad (Print)
Grilled chicken atop crisp romaine tossed with creamy dressing and crunchy homemade croutons for a hearty meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Croutons
06 - 3 cups day-old baguette or country bread, cut into 3/4-inch cubes
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon dried Italian herbs (optional)
09 - 1/4 teaspoon salt
→ Salad
10 - 2 large heads romaine lettuce, washed and chopped
11 - 1/3 cup freshly grated parmesan cheese, plus more for garnish
→ Caesar Dressing
12 - 1 large egg yolk
13 - 2 teaspoons Dijon mustard
14 - 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
15 - 1 garlic clove, minced
16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/2 cup olive oil
18 - 1/4 cup finely grated parmesan cheese
19 - Salt and black pepper, to taste
20 - 1 teaspoon Worcestershire sauce
# How to Make:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, Italian herbs if using, and salt. Spread on a baking sheet and bake for 10 to 12 minutes, tossing halfway, until golden and crisp. Set aside.
02 - Pat chicken breasts dry then rub with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6 to 8 minutes per side until fully cooked (internal temperature 165°F). Rest for 5 minutes, then slice thinly.
03 - In a bowl, whisk together egg yolk, Dijon mustard, minced anchovies, garlic, and lemon juice until smooth. Slowly drizzle in olive oil while whisking continuously to emulsify. Stir in parmesan, Worcestershire sauce, and season with salt and black pepper.
04 - In a large bowl, toss chopped romaine lettuce with dressing until evenly coated. Add croutons and half of the parmesan cheese; toss gently to combine.
05 - Divide salad among plates, top with sliced chicken and additional parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The homemade dressing tastes nothing like bottled versions, with a silky emulsification that catches you off guard.
- Those golden croutons stay crispy for the first few bites, adding texture in a way that transforms the whole dish.
- You can have dinner on the table in under an hour, yet it feels far more impressive than the effort suggests.
02 -
- Raw egg yolks can carry risk; use the freshest eggs you can find, or look for pasteurized eggs if you're serving to vulnerable people.
- Emulsification happens gradually—rushing the oil will break your dressing into a separated mess, so patience with the drizzle is everything.
- Croutons soften over time, so eat your salad immediately or add them at the last second before serving.
03 -
- Room temperature ingredients emulsify better, so pull your egg yolk and oil out of the fridge 15 minutes before you start.
- If your dressing breaks, start fresh with a new egg yolk and whisk in the broken dressing slowly, and it'll often come back together.