The Big Caesar Recipe

Prepare lettuce

Trim and discard the core of the Cos (Romaine) lettuce. Separate leaves, rinse under cold water, and spin or pat dry. Chop or roughly slice the lettuce into 1–1½-inch pieces and place in a large chilled bowl.

If your pulled chicken is warm, chill it in the refrigerator until cold (about 20–30 minutes). Ensure shredded pieces are uniform in size (about 1/2–1 inch) for even bites.

In a medium bowl, combine mayonnaise (3 tbs) and Greek yogurt (2 tbs). Whisk until smooth.

Add minced anchovy fillets (3 pieces), grated Parmesan (3 tbs), crushed garlic (1 clove), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), and fresh lemon juice (2 tbs). Whisk to incorporate.

While whisking, drizzle in extra-virgin olive oil (2 tbs) to emulsify the dressing. Season with salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust acidity or salt as needed—add a little more lemon or salt for brightness.

If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it reaches a creamy, pourable consistency suitable for tossing.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small skillet over low heat, melt unsalted butter (2 tbs) with olive oil (1 tbs). Add minced garlic (1 clove) and cook 30–45 seconds until fragrant—do not brown.

Place bread cubes (3 cups) in a mixing bowl. Pour the warm garlic butter mixture over the cubes and toss to coat evenly. Season with fine sea salt (1/2 tsp) and black pepper (1/4 tsp).

Spread the coated bread cubes in a single layer on the baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool completely; croutons will crisp further as they cool.

Add the chilled pulled chicken (2 cups) and drained pink pickled onions (1 cup) to the bowl with the chopped Cos lettuce.

Pour roughly 1 to 1½ cups of the prepared Caesar dressing over the salad components (start with 1 cup; reserve the rest to adjust). Gently toss using tongs until lettuce, chicken, and onions are evenly coated. Add more dressing if you prefer a saucier salad.

Toss in about two-thirds of the garlic croutons so some remain to top the salad for crunch. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if desired.

Transfer tossed salad to serving plates or a platter. Scatter remaining croutons on top, sprinkle shaved/grated Parmesan (1/4 cup) and chopped parsley (1 tbs) if using. Serve immediately with lemon wedges on the side.