Caesar Salad Recipe
romaine, parmesan, grilled chicken, cucumbers, croutons, caesar dressing
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Ingredients
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Salad
Caesar Dressing
Grilling the Chicken (if cooking from raw)
Method
Grilling the Chicken (if cooking from raw)
Prep chicken
If starting with raw chicken breasts, pound to an even thickness (about 3/4 inch) for even cooking. Pat dry, rub with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest 10 minutes at room temperature.
Grill
Preheat grill or grill pan to medium-high heat. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes, then slice thinly across the grain. If using pre-cooked or rotisserie chicken, simply slice to yield about 2 breasts worth.
Caesar Dressing
Combine base
In a medium bowl, mash the anchovy fillets with the minced garlic and a pinch of salt to make a paste. Add the mayonnaise, Greek yogurt, Dijon mustard, and Worcestershire sauce; whisk to combine.
Add acid and oil
Whisk in the lemon juice. Then slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing.
Finish dressing
Stir in 1/4 cup freshly grated Parmesan and 1/2 tsp salt (adjust to taste). Taste and add more lemon, salt, or pepper if needed. Refrigerate for at least 15 minutes to let flavors meld. The dressing should be creamy and pourable; if too thick, thin with 1–2 tsp water or more lemon juice.
Salad Assembly
Prep greens and vegetables
Wash and thoroughly dry the romaine lettuce (use a salad spinner if available). Chop into bite-sized pieces. Slice the cucumber into thin rounds or half-moons.
Toss salad
In a large bowl, combine the chopped romaine (3 cups) and sliced cucumber. Add about 3/4 of the dressing (you can reserve a little to serve on the side) — start with roughly 1/2 cup and toss gently to coat evenly. Add more dressing as desired; Caesar should lightly coat leaves without drowning them.
Add toppings
Toss in the croutons (1 cup) and about 3/4 cup of the grated Parmesan. Arrange the sliced grilled chicken over the top of the salad.
Finish and serve
Sprinkle remaining Parmesan on top, grind about 1 tsp fresh black pepper over the salad, and serve immediately with any extra dressing on the side.