Chicken Caesar Salad
A crisp and creamy Chicken Caesar Salad with grilled chicken, homemade Caesar dressing, crunchy croutons, and shaved Parmesan. Easy enough for weeknights and flavorful enough for guests.
Ingredients
Salad
- 2 boneless skinless chicken breasts (about 1 pound)
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil for chicken
- 1 large head romaine lettuce washed and dried
- 1 cup croutons
- ½ cup freshly grated Parmesan
- 1 lemon cut into wedges (optional)
Dressing
- 1 large egg yolk or 2 tablespoons mayonnaise
- 2 anchovy fillets minced, or 1 teaspoon Worcestershire sauce
- 1 garlic clove minced
- 2 tbsp fresh lemon juice
- ¾ cup neutral oil or light olive oil
- ⅓ cup finely grated Parmesan
- Salt and pepper to taste
Instructions
- Pat chicken dry, season with salt, pepper, and garlic powder. Heat skillet or grill over medium-high, add oil, and cook chicken 5–7 minutes per side until 165°F. Let rest, then slice thinly.
- Whisk egg yolk (or mayo), minced anchovy, garlic, and lemon juice. Slowly whisk in oil to emulsify. Stir in Parmesan and season with salt and pepper. Thin if needed.
- Toss romaine with most of the dressing and half the Parmesan. Divide among plates, top with sliced chicken, croutons, and remaining Parmesan. Serve with lemon wedges.
Notes
- Dressing keeps in the fridge up to 4 days in a sealed jar.
- Use mayonnaise instead of raw egg for a safe, no-raw alternative.
- Make croutons by tossing bread cubes with oil and baking at 375°F for 8–12 minutes.
Nutrition
Calories: 520kcalCarbohydrates: 14gProtein: 46gFat: 32gSaturated Fat: 8gSodium: 840mgSugar: 2g
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