Chicken Caesar Salad Recipe
chicken / romaine / parmesan cheese / croutons / garlic Caesar dressing
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Ingredients
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Salad
Garlic Caesar Dressing
Optional/Finishing
Method
Salad
Prepare and cook the chicken
Pat chicken breasts dry, season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a plate, tent with foil and rest 5–10 minutes. Slice into 1/2-inch strips or bite-size pieces.
Prepare romaine
While chicken cooks, remove outer wilted leaves of romaine, halve lengthwise and rinse thoroughly. Dry well (use a salad spinner or pat with towels). Chop or tear into bite-size pieces and place in a large mixing bowl. Add 1 tablespoon olive oil and toss lightly to coat (this helps dressing cling).
Assemble salad
Add croutons (1.5 cups) and 3 tablespoons grated Parmesan to the bowl with the romaine. When dressing is ready, toss just enough dressing to coat leaves (start with about 3–4 tablespoons), add sliced chicken on top and gently toss again or arrange chicken over salad. Taste and add more dressing if desired.
Finish and serve
Top with extra Parmesan shards (2 tablespoons) and a grind of black pepper. Serve immediately with lemon wedges on the side for squeezing.
Garlic Caesar Dressing
In a medium bowl, combine 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon anchovy paste, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 2 tablespoons extra-virgin olive oil, 0.25 teaspoon freshly ground black pepper, and 0.25 teaspoon salt. Whisk vigorously until smooth and emulsified. Taste and adjust: add a pinch more salt, a little more lemon for brightness, or a touch more olive oil to loosen consistency. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or additional lemon juice until desired consistency is reached.
If time allows, refrigerate dressing for 15–30 minutes to let flavors meld. Stir again before tossing with salad.
Optional/Finishing
If using lemon wedges, squeeze over assembled salad to add brightness. Reserve extra croutons and Parmesan at the table for guests to add more if desired.