Chicken Caesar Salad

Name: Chicken Caesar Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless, pounded to even thickness); 400 g romaine lettuce (washed, dried, torn into bite-sized pieces); 200 g sourdough bread (day-old, cut into 3/4-inch cubes); 40 g parmesan cheese (block, shaved with a vegetable peeler); 6 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 pcs egg yolk (pasteurized, large); 2 pcs garlic (cloves, minced); 1 tsp dijon mustard; 1 tsp worcestershire sauce; 1 tsp anchovy paste; 2 pinch black pepper (freshly cracked); 1 pinch salt

RATING

4.6/5(178)

TASTE SCORE

9/10

Crisp romaine lettuce tossed in a creamy, garlicky homemade Caesar dressing, topped with juicy grilled chicken breast, crunchy croutons, and shaved Parmesan. A timeless American classic that feels restaurant-worthy yet comes together in under 30 minutes.

PREP

15m

COOK

12m

SERVES

2 CUPS

621 cal

SERVINGS

METHOD · 7 STEPS

bake · ~10 min
Toast the croutons.
1.Preheat the oven to 375°F (190°C).
2.Toss the bread cubes with 2 tablespoons of olive oil and a pinch of salt.
3.Spread in a single layer on a baking sheet.
4.Bake for 8-10 minutes, tossing once, until golden and crisp.
TIPDay-old bread works best — it's drier and crisps up faster than fresh bread.
prep · ~12 min
Season and grill the chicken.
1.Pat the chicken breasts dry with paper towels.
2.Rub with 1 tablespoon olive oil and season with a pinch of black pepper.
3.Heat a grill pan over medium-high heat until hot.
4.Grill the chicken for 5-6 minutes per side, until the internal temperature reaches 165°F (74°C).
TIPDon't move the chicken for the first 4 minutes — a good sear releases naturally. Use a meat thermometer to nail the temperature without drying it out.
rest · ~5 min
Rest the chicken, then slice.
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice against the grain into thin strips.
TIPResting keeps the juices locked in. If you slice right away, all that moisture ends up on the board instead of in the salad.
mix · ~3 min
Make the Caesar dressing.
1.In a mixing bowl, whisk together the egg yolk, lemon juice, minced garlic, dijon mustard, worcestershire sauce, and anchovy paste until smooth.
2.Slowly drizzle in the remaining 3 tablespoons of olive oil while whisking continuously until the dressing is thick and creamy.
3.Stir in 2 tablespoons of the grated parmesan and a pinch of black pepper.
TIPDrizzle the oil in a thin, steady stream — if you go too fast the dressing will split. Whisking by hand gives you more control than a blender here.
mix · ~2 min
Toss the salad.
1.Place the romaine lettuce in a large salad bowl.
2.Pour the dressing over the lettuce and toss gently with your hands or tongs until every leaf is lightly coated.
3.Add half the croutons and toss once more.
TIPUse your hands to toss — you'll feel the leaves and know exactly when they're evenly coated without crushing them.
assemble · ~2 min
Assemble the plates.
1.Divide the dressed lettuce among four plates or a large serving platter.
2.Arrange the sliced grilled chicken on top of each portion.
3.Scatter the remaining croutons over the salad.
4.Finish with the remaining shaved parmesan and an extra crack of black pepper.
serve
Serve immediately while the croutons are still crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For extra-crisp croutons, spread the bread cubes in a single layer and don't crowd the baking sheet.
2
Use a microplane or rasp-style grater for the Parmesan in the dressing — it melts in smoothly and emulsifies better than shaved or shredded.
3
To avoid a greasy dressing, add the oil drop by drop at first; once the emulsion starts, you can pour in a thin, steady stream.
4
Chill the dressing bowl and whisk for 30 seconds before starting — the cold helps the oil and yolk emulsify more easily.
5
Let the grilled chicken rest 5 minutes before slicing to keep it juicy; if you cut it right away, the juices will leak onto the board.
6
Wash and thoroughly dry the romaine the day before and store it in a paper-towel-lined bag in the fridge — it stays crisp and ready to toss.
7
Make the dressing up to 3 days in advance and store it in a jar in the fridge; bring to room temperature and whisk before using.