Caesar Salad With Chicken Recipe

Prep chicken

Pat chicken breasts dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken breasts and cook 5–7 minutes per side, until golden and internal temperature reaches 74°C (165°F). Reduce heat if exterior browns too quickly.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice thinly or tear into pieces. Measure out 2 cups sliced for the salad; reserve any extra for another use.

Prep anchovy and garlic

If anchovies are packed in oil, drain and mince finely. Finely mince or press 1 clove garlic.

Combine base ingredients

In a medium bowl, whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 teaspoons minced anchovy, 1 clove minced garlic, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice and 1 teaspoon Worcestershire sauce until smooth.

Emulsify with oil

While whisking constantly, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing is glossy and slightly thickened.

Finish and season

Stir in 2 tablespoons grated Parmesan and 1 teaspoon salt. Taste and adjust: add more lemon for acidity, salt for seasoning, or a pinch of black pepper as desired.

Place 6 cups chopped Romaine in a large salad bowl. Add 2 cups sliced cooked chicken and 1 cup croutons.

Pour about half to three-quarters of the dressing over the salad (start with ~3 tablespoons), then toss gently with salad tongs until leaves are evenly coated. Add more dressing to taste; you may not need all of it.

Sprinkle 1 cup freshly grated or shaved Parmesan over the top and crack freshly ground black pepper to taste.

Serve immediately so croutons stay crisp. Leftover dressing will keep refrigerated in a sealed container for up to 3–4 days.