Classic Caesar With Chicken Recipe

Wash the romaine heads thoroughly, then dry completely (use a salad spinner or pat dry). Trim the root end, separate leaves, and chop or tear into bite-sized pieces. Place in a large salad bowl. If using cherry tomatoes, halve them and add to the bowl.

Prepare chicken

Pat chicken breasts dry. Flatten slightly to even thickness (about 3/4 inch) by pounding between plastic wrap if needed so they cook evenly. Rub both sides with 2 tbsp olive oil, then season with 1 tsp kosher salt and 1 tsp black pepper.

Cook chicken

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Alternatively, cook in a skillet over medium-high heat for 5–7 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

In a medium bowl, combine 1 cup mayonnaise, 4 finely chopped anchovy fillets, and 2 minced garlic cloves. Whisk until smooth.

Add 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp freshly ground black pepper. Whisk to combine.

Stir in 1 cup grated Parmesan cheese until the dressing is uniform. Taste and adjust seasoning: add more lemon for brightness, salt if needed (anchovies and Parmesan are salty), or a pinch of sugar if too sharp. If the dressing is too thick, thin with 1–2 tbsp water or olive oil to reach desired consistency.

Preheat oven to 375°F (190°C). On a baking sheet, toss 4 cups cubed day-old bread with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp garlic powder (if using) until evenly coated.

Spread in a single layer and bake 10–12 minutes, tossing once, until golden and crisp. Let cool.

Add the sliced grilled chicken and cooled croutons to the bowl with the romaine (and tomatoes if used). Pour about half to three-quarters of the dressing over the salad and toss gently to coat—add more dressing to taste. Sprinkle 1/2 cup shaved Parmesan and finish with 1/4 tsp freshly ground black pepper.

Serve immediately with extra dressing and lemon wedges on the side if desired.