Chicken Caesar Recipe

Wash the romaine head under cold water, shake off excess water, then dry thoroughly with a salad spinner or clean towel. Trim the base and core, then tear or chop the leaves into bite-sized pieces. Place in a large salad bowl and refrigerate while preparing other components.

Grate or shave the Parmesan with a microplane or vegetable peeler. Reserve about 2 tablespoons for garnish and add the rest to the salad bowl or keep separate to mix with the dressing as desired.

If using store-bought croutons, measure and reserve. If making quick homemade croutons, toss 2 cups cubed day-old bread with 1 tablespoon olive oil, a pinch of salt and pepper, spread on a sheet pan and bake at 375°F (190°C) for 8–10 minutes until golden and crisp. Cool before adding to the salad.

Prepare the chicken

Pat chicken breasts dry. If very thick, butterfly or pound to an even thickness about 1/2–3/4 inch for even cooking. Season both sides with 1 tsp salt and 1 tsp black pepper.

Grilled chicken method

Preheat a grill or grill pan to medium-high heat and brush with 1 tablespoon olive oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly against the grain.

Fried chicken method

For a lightly breaded fried option: set up breading stations — flour in one shallow dish, beaten egg mixed with 2 tbs milk in a second. Heat about 1/2–1 cup vegetable oil in a large skillet over medium-high heat to 350°F (175°C) or shimmering. Dredge each seasoned breast in flour, shake off excess, dip in egg wash, then return to flour for a double-coat if desired. Fry 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 3–5 minutes, then slice thinly.

If you prefer a pan-seared option instead of grilling: heat 1 tablespoon olive oil in a skillet over medium-high heat and cook 4–6 minutes per side until cooked through, then rest and slice.

In a medium bowl, combine 1 cup mayonnaise, minced anchovy fillets (or anchovy paste), minced garlic, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 teaspoon freshly ground black pepper. Whisk until smooth.

Taste and adjust seasoning: add more lemon for brightness, more anchovy or Worcestershire for umami, or a tablespoon of olive oil to loosen consistency if too thick. If you prefer a thinner dressing, whisk in up to 1–2 tablespoons of water.

Optional: stir in 2–3 tablespoons grated Parmesan into the dressing for extra cheesiness.

Add the prepared romaine to a large serving bowl. Pour about half to two-thirds of the Caesar dressing over the lettuce and toss gently with tongs until leaves are evenly coated. Add more dressing to taste.

Top the dressed lettuce with sliced grilled or fried chicken, sprinkle croutons and remaining Parmesan shavings over the top. Finish with a crack of black pepper and optional lemon wedges on the side for squeezing.

Serve immediately so lettuce stays crisp and chicken remains warm. Leftover dressing can be refrigerated in an airtight container for up to 4 days.