Chicken Ceasar Recipe
romaine lettuce parmigiana cheese in our classic Caesar dressing made with anchovies
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Classic Caesar Dressing
Optional Garnish
Method
Classic Caesar Dressing
- 1
Prep anchovies and garlic
Place anchovy fillets and crushed garlic in a small bowl or on a cutting board. Use the flat side of a knife to mash them into a fine paste. This helps disperse their flavor evenly through the dressing.
- 2
Emulsify base
In a medium bowl, whisk together the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar and lemon juice until smooth.
- 3
Add oil slowly
While whisking vigorously, slowly drizzle in the olive oil in a thin, steady stream to create an emulsion. Continue until all oil is incorporated and the dressing is thick and glossy. Alternatively, pulse ingredients in a blender or use an immersion blender for a smoother finish.
- 4
Season and rest
Taste and season with salt and freshly ground black pepper. If the dressing is too thick, whisk in 1–2 teaspoons of water or more lemon juice to reach desired consistency. Let rest in the refrigerator for at least 15 minutes to allow flavors to meld.
Salad Assembly
- 5
Prepare lettuce
Wash and thoroughly dry the romaine lettuce. Chop or tear into bite-size pieces and place in a large mixing bowl. Dry lettuce ensures the dressing adheres properly.
- 6
Warm or prepare chicken
If using refrigerated cooked chicken, warm briefly in a pan over medium heat (1–2 minutes per side) or microwave until just warm. If starting with raw chicken, grill or pan-sear a 2 x 6–8 oz chicken breasts seasoned with salt and pepper until internal temperature reaches 165°F (74°C), then slice thinly. Let rest 3–5 minutes before slicing to retain juices.
- 7
Toss salad
Add about 3/4 of the grated Parmigiano-Reggiano and 3/4 of the croutons to the bowl with the romaine. Pour 4–6 tablespoons (about 60–90 ml) of the prepared Caesar dressing over the lettuce. Toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing if you prefer a heavier coating.
- 8
Plate and finish
Divide the dressed lettuce among serving plates or bowls. Top each portion with the sliced warm chicken. Sprinkle remaining grated Parmigiano-Reggiano and croutons over the top. Finish with a few grinds of fresh black pepper and shave additional Parmigiano if desired. Serve with lemon wedges on the side for guests who want an extra citrus squeeze.
- 9
Storage
Leftover dressing will keep in an airtight container in the refrigerator for up to 5 days. Keep dressed salad for immediate serving only; undressed greens and toppings can be stored separately for 1–2 days.