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Classic Chicken Caesar Salad
25 minutesEasyServes 4
Sometimes you need something fresh and light but still satisfying, and that's where this chicken Caesar salad comes in. I learned to make the dressing from scratch during my culinary adventures, and honey, there's no going back to the bottled stuff once you taste this! The key is getting that perfect balance of tangy, creamy, and garlicky flavors that make your taste buds sing. It's elegant enough for company but easy enough for a weeknight dinner when you want to feel fancy without all the fuss.
Ingredients
For the Salad:
- • 4 boneless chicken breasts
- • 2 large heads romaine lettuce
- • 1 cup fresh parmesan, grated
- • 2 cups homemade croutons
- • 2 tbsp olive oil
- • Salt and pepper to taste
For Caesar Dressing:
- • 3 garlic cloves, minced
- • 2 anchovy fillets (optional)
- • 1 large egg yolk
- • 2 tbsp fresh lemon juice
- • 1 tsp Dijon mustard
- • 1/2 cup olive oil
- • 1/4 cup parmesan, grated
- • Salt and pepper to taste
Instructions
- 1. Season chicken breasts with salt, pepper, and olive oil. Grill or pan-sear for 6-7 minutes per side until cooked through (165°F internal temp).
- 2. Let chicken rest for 5 minutes, then slice into strips. Set aside to cool slightly.
- 3. For the dressing: In a small bowl, mash garlic and anchovies (if using) into a paste with the back of a spoon.
- 4. Whisk in egg yolk, lemon juice, and Dijon mustard until smooth.
- 5. Slowly drizzle in olive oil while whisking constantly to create a creamy emulsion.
- 6. Stir in grated parmesan and season with salt and pepper. Adjust lemon juice to taste.
- 7. Wash and dry romaine lettuce thoroughly. Tear into bite-sized pieces and place in a large bowl.
- 8. Add about half the dressing to the lettuce and toss gently to coat every leaf.
- 9. Top with sliced chicken, croutons, and extra parmesan cheese.
- 10. Serve immediately with remaining dressing on the side. Enjoy every fresh, crispy bite!
Bre's Pro Tips
- • Make sure your lettuce is completely dry for the best dressing adherence
- • Add dressing gradually—you can always add more, but you can't take it away
- • For homemade croutons, cube day-old bread and toss with olive oil and garlic
- • If you're nervous about raw egg, use pasteurized eggs or mayo-based dressing
- • This salad is perfect with some crusty bread on the side