Introduction

Chicken Caesar Salad is a classic favorite that combines tender, juicy chicken with crisp romaine lettuce and crunchy homemade croutons. Tossed in a rich, tangy dressing made from anchovies, garlic, and Parmesan, this salad is a satisfying meal perfect for any day of the week.

A white round plate holds a simple salad with bright green romaine lettuce leaves as the bottom layer, showing a crisp and fresh texture. On top, there are several slices of grilled chicken breast, marked with dark grill spots and a light golden brown color. Scattered among the lettuce and chicken pieces are small, crunchy croutons that are golden and slightly toasted. The salad is lightly sprinkled with finely grated white cheese, adding a soft texture all over. A black fork rests on the right side of the plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 clove garlic, grated or minced
2 tbsp. Dijon mustard
2 tbsp. extra-virgin olive oil (for marinade)
2 tsp. honey
1/2 tsp. kosher salt
2 skinless, boneless chicken thighs
2 thick slices bread
3 tbsp. extra-virgin olive oil (for croutons)
Kosher salt, to taste
Freshly ground black pepper, to taste
5 oil-packed anchovy fillets, drained and mashed into a paste
2 large egg yolks
2 tbsp. fresh lemon juice
1/2 cup extra-virgin olive oil (for dressing)
2 tbsp. finely grated Parmesan, plus more for serving
2 hearts of romaine, chopped or torn into bite-sized pieces

Instructions

Step 1: In a small bowl, combine grated garlic, Dijon mustard, 2 tablespoons olive oil, honey, and 1/2 teaspoon kosher salt to create a marinade.
Step 2: Place the chicken thighs in the marinade and coat them well. Set aside while preparing the croutons and preheating the oven.
Step 3: Cut or tear the bread into 1-inch pieces and transfer them to a large bowl. Add 3 tablespoons olive oil, salt, and black pepper. Mix thoroughly with clean hands until every piece is coated.
Step 4: Preheat the oven to 425°F (220°C). Spread the bread evenly on a rimmed baking sheet for croutons. Arrange the marinated chicken on another baking sheet.
Step 5: Place both baking sheets in the oven and bake for 7 minutes. Stir the croutons and rotate both sheets. Continue baking until croutons are golden and crunchy and the chicken reaches an internal temperature of 165°F (74°C), about 7 minutes more.
Step 6: Optional: Broil the chicken for about 2 minutes until the tops are lightly golden. Remove chicken and let rest for 10 minutes before slicing.
Step 7: In a medium bowl, whisk together mashed anchovies, egg yolks, garlic, and lemon juice. Slowly whisk in 1/2 cup olive oil until the dressing is thick and smooth.
Step 8: Stir in 2 tablespoons Parmesan and season with salt and black pepper to taste.
Step 9: Place the chopped romaine in a large bowl and toss it with half of the dressing using salad tongs or clean hands. Taste and add more dressing if desired.
Step 10: Divide the salad onto plates and top with sliced chicken and croutons. Garnish with additional Parmesan and black pepper. Serve with the remaining dressing on the side.

Tips & Variations

Use crusty bread like a baguette for croutons to achieve better texture and crunch.
Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time accordingly.
For a lighter dressing, substitute one egg yolk with 2 tablespoons Greek yogurt.
Adding a few drops of Worcestershire sauce to the dressing can enhance its depth of flavor.

Storage

Store leftover salad components separately in airtight containers for up to 2 days. Keep the chicken sliced and croutons in a sealed bag to maintain crunch. When ready to serve, toss the lettuce with dressing fresh to avoid sogginess. Reheat chicken gently in a microwave or oven before serving.

How to Serve

This image shows a white bowl filled with a Caesar salad that has three main layers. The bottom layer is bright green romaine lettuce leaves with a fresh and crunchy texture. On top of the lettuce, there are pieces of grilled chicken breast, sliced into medium strips with a golden-brown outside and tender white inside. Scattered across the salad are small, crunchy, golden croutons with a toasted texture. The dish is lightly drizzled with creamy Caesar dressing and sprinkled with fine, grated Parmesan cheese throughout. Two golden spoons rest inside the bowl, partially visible. The whole bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw eggs safely in the dressing?

Using fresh, pasteurized eggs can reduce risk. Alternatively, try dressings that omit raw eggs or use mayonnaise as a substitute.

How can I make the salad vegetarian?

Skip the chicken and anchovies, and add roasted chickpeas or grilled tofu for protein. Use a vegetarian Caesar dressing without anchovies or substitute with capers.