Chicken Caesar Salad Fresh (Printable)
Hearty blend of grilled chicken, crisp lettuce, parmesan, and crisp golden croutons with creamy dressing.
# What You'll 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 extra 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 Steps:
01 - Preheat the oven to 375°F. Toss the bread cubes with olive oil, Italian herbs if using, and salt. Arrange on a baking sheet and bake for 10 to 12 minutes, tossing halfway, until golden and crisp. Set aside.
02 - Pat chicken breasts dry. Rub with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat 6 to 8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
03 - In a bowl, whisk the egg yolk, Dijon mustard, anchovies, garlic, and lemon juice until smooth. Slowly drizzle in olive oil while whisking vigorously to emulsify. Stir in parmesan, Worcestershire sauce, and season with salt and pepper to taste.
04 - In a large bowl, toss the chopped romaine with the dressing until evenly coated. Add croutons and half of the parmesan cheese; toss gently to combine.
05 - Divide the salad among plates, top with sliced chicken and garnish with extra parmesan cheese. Serve immediately.
# Expert Pointers:
01 -
- Homemade croutons that actually taste like bread, not cardboard, and stay crispy even after tossing with dressing.
- The dressing is silky and rich without any of that bottled funk, and it comes together faster than you'd think.
- Everything can be prepped ahead, so you're never panicking when people arrive hungry.
02 -
- If your dressing breaks and looks grainy or separated, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing as if it were oil—it'll come back together.
- Don't dress the salad until you're ready to eat it; once the lettuce gets dressing on it, the clock is ticking before it wilts.
03 -
- Make extra dressing and keep it in a jar in the fridge; it lasts about a week and you'll find yourself putting it on everything.
- If you're feeding a crowd, assemble the salads in individual bowls rather than one big bowl—it stays crispier and looks more polished on the table.