Chicken Caesar Salad Recipe

Option A — Grilled chicken

Preheat grill to medium-high. Lightly season 3 chicken breasts with 1 tsp salt and 1 tsp black pepper and 1 tablespoon olive oil. Grill 5–7 minutes per side (internal temp 165°F / 74°C) until cooked through. Remove and rest 5 minutes, then slice thinly across the grain.

Option B — Blackened chicken

Pat chicken breasts dry. Combine paprika, onion powder, garlic powder, oregano, cayenne, 1 tsp salt and 1 tsp black pepper in a bowl. Rub 2 tbs olive oil over the breasts, then press the spice mix onto both sides to form an even coating. Heat a heavy skillet (cast iron preferred) over medium-high until smoking lightly. Add a small amount of oil and sear chicken 4–5 minutes per side until blackened and cooked through (165°F / 74°C). Rest 5 minutes and slice thinly.

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire sauce, anchovy paste, and minced garlic until smooth.

While whisking, slowly drizzle in 3 tablespoons olive oil until the dressing emulsifies. Stir in 2 tablespoons freshly grated Parmesan. Taste and adjust seasoning with 1/4 tsp salt and 1/2 tsp black pepper or more lemon if desired. Chill for at least 10 minutes to meld flavors.

Preheat oven to 375°F (190°C). Cut 2–3 cups of day-old bread into 1/2-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt and place on a baking sheet in a single layer. Bake 8–12 minutes, tossing halfway, until golden and crisp. Cool.

Preheat broiler. Mix softened butter, minced garlic, chopped parsley and 1/4 tsp salt. Spread evenly on 6 bread slices. Broil 1–2 minutes per side until golden and toasted (watch closely). Keep warm.

Roughly chop romaine hearts into bite-sized pieces and place them in a large bowl. Add 1.5 cups croutons and toss with about 3/4 cup of the prepared Caesar dressing until evenly coated (add more dressing to taste).

Divide dressed romaine among 4 plates. Top each plate with equal portions of sliced grilled or blackened chicken, sprinkle 3/4 tablespoon shaved Parmesan and 1 tablespoon bacon bits per plate. Grind fresh black pepper over each salad and add a lemon wedge to the side.

Serve each salad with a piece of garlic toast on the side. Pass additional dressing at the table.