Ingredients
Grilled Chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Caesar Dressing
- 2 anchovy fillets, mashed (or 1 tsp anchovy paste)
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk
- ½ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Salad & Croutons
- 2 large heads romaine lettuce, chopped
- 2 cups crusty bread, cut into ½-inch cubes
- 2 tbsp olive oil (for croutons)
- ¼ cup shaved Parmesan for topping
Instructions
1
Season chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Let sit while you prepare the dressing.
2
Make the dressing: whisk together anchovy paste, garlic, lemon juice, Dijon mustard, and Worcestershire sauce in a bowl.
3
Add egg yolk and whisk to combine. Slowly drizzle in olive oil while whisking constantly until the dressing is creamy and emulsified. Stir in grated Parmesan.
4
Toss bread cubes with olive oil and a pinch of salt. Toast in a skillet over medium heat for 5-6 minutes, turning occasionally, until golden and crispy.
5
Grill or pan-sear chicken over medium-high heat for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
6
Toss chopped romaine with dressing. Top with sliced chicken, croutons, and shaved Parmesan. Serve immediately.
Personal Tips
- Anchovy haters, hear me out. You can't taste the fish — the anchovy melts into the dressing and adds a salty, savory depth that nothing else replicates. I've served this to self-proclaimed anchovy haters and they never noticed. If you absolutely refuse, substitute 1 tsp soy sauce, but you'll lose some complexity.
- Make croutons from day-old bread. Fresh bread soaks up too much oil and turns gummy instead of crunchy. I cube leftover baguette and toast it in a pan with olive oil and a pinch of salt — 5-6 minutes and they're golden and crunchy. Store-bought croutons can't compete.
- Don't dress the salad until the last second. I learned this the hard way — dressed romaine wilts fast. Keep the lettuce, dressing, and chicken separate until you're ready to serve. Toss, plate, and eat immediately.
- Room temperature egg yolk emulsifies better. A cold yolk straight from the fridge can cause the oil to separate instead of blending into a creamy dressing. I take the egg out 15 minutes before making the dressing. If you forget, submerge it in warm water for 2 minutes.
- Cut chicken against the grain. Slicing with the grain gives you stringy, chewy pieces. Against the grain, each bite is tender. Look at the lines running through the breast and cut perpendicular to them. It takes 10 extra seconds and makes a huge difference.
Nutrition (per serving)
420 kcal
Calories
36g
Protein
12g
Carbs
26g
Fat
3g
Fiber
Nutrition (per serving): 1/4 of salad | USDA FoodData Central, calculated estimates
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Frequently Asked Questions
How do you make chicken caesar salad from scratch?
Season and grill chicken breasts, make a homemade dressing by emulsifying anchovy, garlic, lemon, mustard, egg yolk, and olive oil, toast croutons from bread cubes, then toss crisp romaine with dressing and top with sliced chicken, croutons, and Parmesan.
How do you make caesar dressing from scratch?
Whisk together mashed anchovy, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add an egg yolk, then slowly drizzle in olive oil while whisking constantly until emulsified and creamy. Finish with grated Parmesan.
Can you make caesar salad ahead of time?
Keep all components separate — store dressing in the fridge for up to 3 days, chicken for up to 3 days, and croutons in an airtight container for up to 2 days. Toss together only when ready to serve to prevent wilting.
What lettuce is best for caesar salad?
Romaine lettuce is the classic choice for its crisp texture and slightly bitter flavor that pairs well with the rich dressing. Inner leaves are more tender, outer leaves add more crunch. Little Gem is a great alternative.
Is chicken caesar salad healthy?
It's high in protein (about 36g per serving from chicken and Parmesan) and provides fiber from romaine. The dressing is calorie-dense due to olive oil. According to the USDA, the egg yolk in dressing provides essential nutrients like choline. Use less dressing for a lighter version.
Dietary Restrictions
Allergens
Eggs (dressingcroutons may contain egg)Dairy (Parmesan cheese)Fish (anchovy in dressing)Gluten (croutons)Soy (Worcestershire sauce)
Not Suitable For
- Vegans
- People with egg allergies
- Gluten-intolerant (unless croutons omitted)
Modifications
- Omit croutons or use gluten-free bread for a gluten-free version. Use a vegan mayo-based dressing and nutritional yeast instead of Parmesan for a dairy-free option. Replace anchovy with soy sauce for a fish-free dressing.
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