Caesar Salad Recipe
Recipe information
Make Caesar Salad in just 1h 5m. Marinated fresh antibiotic-free chicken, Parmesan cheese, homemade croutons, & green leaf lettuce, served with Caesar dressing on the side
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Ingredients
HOUSE SALADS
CAESAR DRESSING
HOUSE SALADS
1. Marinate and prepare chicken
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, Worcestershire sauce, salt, and black pepper. Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours).
2. Cook chicken and rest
Preheat a grill or skillet over medium-high heat. Remove chicken from marinade, pat dry, and cook 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes before slicing into strips.
3. Make croutons
Preheat oven to 375°F (190°C). Cut bread into 1/2-inch cubes. Toss with a little olive oil and a pinch of salt. Spread on a baking sheet and bake 10–12 minutes, turning once, until golden and crisp. Set aside to cool.
4. Prepare lettuce
Rinse green leaf lettuce under cold water, dry thoroughly, and tear into bite-sized pieces. Arrange on serving plates or bowls.
5. Assemble salad
Top each plate of lettuce with sliced chicken, a sprinkle of grated Parmesan, and a handful of homemade croutons. Keep Caesar dressing served on the side.
CAESAR DRESSING
6. Prepare Caesar dressing
In a bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste (if using), grated Parmesan, salt, and pepper until smooth. Adjust seasoning to taste.
7. Serve dressing
Transfer dressing to a small serving dish or ramekin to accompany the salads at the table.
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