Chicken Ceasar Salad Recipe

Marinate the chicken

In a bowl combine yogurt, ginger-garlic paste, lemon juice, achaar masala (or a small spoon of chopped mango pickle with its oil), smoked paprika, turmeric, ground cumin, garam masala, salt, and black pepper. Mix until smooth. Add the chicken strips, toss to fully coat, cover and refrigerate for at least 30 minutes — up to 4 hours (longer will intensify flavor).

When ready to cook, heat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil. Remove chicken from marinade, letting excess drip off. Sear chicken in a single layer for 3-4 minutes per side, until well charred at the edges and cooked through (internal temp 165°F / 74°C). Work in batches to avoid crowding. Add remaining oil as needed. Rest chicken 5 minutes, then slice or leave as strips.

If you want extra smokiness, briefly flame the cooked chicken over an open gas burner or use a small handheld torch for 10–20 seconds per side, or add a pinch of additional smoked paprika when finishing.

Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, minced garlic, salt, and pepper on a rimmed baking sheet until evenly coated.

Spread in a single layer and bake 10–12 minutes, tossing halfway, until golden and crisp. In the last 2 minutes, sprinkle Parmesan over the croutons and return to oven to melt and stick. Remove and cool; croutons will crisp further as they cool.

In a bowl whisk together mayonnaise, yogurt (or buttermilk), grated Parmesan, anchovy paste (if using), minced garlic, lemon juice, achaar/pickle paste, Dijon mustard, honey, black pepper, and salt until smooth.

Taste and adjust: add another 1/2 tsp pickle paste for more tang/spice, more lemon for brightness, or a tablespoon of water to thin to desired pouring consistency. Chill for 10–15 minutes to let flavors meld.

Place the torn romaine in a large mixing bowl. Add half of the dressing and toss gently to coat leaves evenly; add more dressing to taste (reserve a little for plating).

Arrange dressed lettuce on a serving platter or divide among plates. Top with smoked chicken tikka strips, garlic croutons, halved cherry tomatoes (if using), and sprinkle extra grated Parmesan and chopped cilantro or parsley.

Drizzle any reserved dressing over the chicken, finish with a crack of black pepper, and serve immediately.