Chicken Caesar Salad Recipe

Prep lettuce and chicken

Wash and dry romaine lettuce thoroughly; chop into bite-sized pieces and place in a large salad bowl. If chicken is not cooked, season 2 boneless skinless chicken breasts with salt and pepper and cook (see optional pan-grill instructions below). Slice or shred cooked chicken and add to the bowl.

Add cheese and croutons

Add 3/4 cup of the grated parmesan to the bowl with lettuce and 1 cup of croutons. Reserve remaining 1/4 cup parmesan for finishing.

Make the dressing: In a medium bowl or jar, combine 1 cup mayonnaise, 1 tablespoon grated parmesan, minced garlic (2 cloves), 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce. Whisk or shake to combine.

Emulsify and season: Slowly whisk in 3 tablespoons extra-virgin olive oil until dressing is smooth and slightly thickened. Taste and season with 1 teaspoon salt and 1 teaspoon black pepper, adjusting lemon, salt, or anchovy to preference.

Dress the salad: Pour about 1/2 to 3/4 cup of dressing over the prepared lettuce, chicken, parmesan, and croutons. Toss gently to coat evenly, adding more dressing as desired (reserve any leftover dressing in the refrigerator for up to 3 days).

Plate and finish: Divide into 2 generous servings or 3 moderate servings. Sprinkle remaining grated parmesan over the top and add freshly ground black pepper to taste. Garnish with chopped parsley and serve lemon wedges on the side. Offer extra croutons or chips (+$2.50) on the side if requested.

Season and cook

Pat 2 boneless skinless chicken breasts dry, season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.