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Chicken Caesar Salad Recipe

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★★★★★

4.6 from 140 reviews

This Chicken Caesar Salad recipe features tender, marinated chicken thighs paired with crunchy homemade croutons and a rich, creamy anchovy Caesar dressing. The salad combines crisp romaine lettuce with savory Parmesan cheese for a classic and satisfying dish perfect for a light lunch or dinner.

Ingredients

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Chicken and Marinade

  • 1 clove garlic, grated or minced
  • 2 tbsp. Dijon mustard
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. honey
  • 1/2 tsp. kosher salt
  • 2 skinless, boneless chicken thighs

Croutons

  • 2 thick slices bread
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Dressing

  • 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
  • 2 tbsp. finely grated Parmesan, plus more for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Salad

  • 2 hearts of romaine, chopped or torn into bite-sized pieces

Instructions

  1. Prepare the Chicken: Combine grated garlic, Dijon mustard, olive oil, honey, and kosher salt to create a marinade. Coat the chicken thighs well with the marinade and set aside while preparing other components.
  2. Make the Croutons: Cut or tear the bread into 1-inch pieces and transfer them to a large bowl. Add 3 tablespoons of olive oil, salt, and freshly ground black pepper. Using clean hands, toss the bread pieces to coat them evenly with oil and seasoning.
  3. Bake Chicken and Croutons: Preheat the oven to 425°F (220°C). Spread the bread pieces evenly on a rimmed baking sheet and place the marinated chicken thighs on another baking sheet. Place both baking sheets in the oven and bake for 7 minutes. Stir the croutons and rotate both pans, then continue baking for about 7 more minutes, until croutons are golden and crunchy and the chicken reaches an internal temperature of 165°F (74°C). Optionally, broil the chicken for 2 minutes to achieve a lightly golden top. Let chicken rest for 10 minutes before slicing.
  4. Prepare the Dressing: In a medium bowl, whisk together the mashed anchovies, egg yolks, garlic, and lemon juice. Slowly drizzle in the 1/2 cup of olive oil while whisking continuously until the dressing becomes thick and homogenous. Whisk in 2 tablespoons of finely grated Parmesan cheese, then season with salt and black pepper to taste.
  5. Assemble the Salad: Place the chopped romaine lettuce in a large bowl. Pour half of the dressing over the lettuce and gently toss using salad tongs or clean hands to coat evenly. Adjust dressing quantity to taste if desired.
  6. Serve: Divide the dressed lettuce among plates, top with sliced chicken and croutons, and garnish with additional Parmesan cheese and freshly ground black pepper. Serve with remaining dressing on the side.

Notes

  • Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
  • The egg yolks in the dressing are raw; use pasteurized eggs if concerned about food safety.
  • For a lighter option, substitute chicken breasts for thighs and reduce olive oil slightly.
  • Store leftover dressing in an airtight container in the refrigerator and use within 2 days.
  • Croutons can be made a day ahead and stored in an airtight container to maintain crispness.

Keywords: Chicken Caesar Salad, Caesar Salad with Chicken, Homemade Caesar Dressing, Croutons, Classic Salad

Find it online: https://trendytasterecipes.com/chicken-caesar-salad-recipe/