Chicken Caesar Salad Recipe

Prepare chicken

Pound chicken breasts to an even thickness (about 1/2"), or slice in half horizontally. Pat dry with paper towels.

Season both sides of the chicken with 3/4 tsp salt and 1/2 tsp freshly ground black pepper, then rub with 1.5 tbs olive oil and the juice of half a lemon (reserve remaining half for salad). Let rest 10 minutes while making croutons and dressing.

Heat a large skillet or grill pan over medium-high heat. When hot, add the chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice into 1/2" strips.

Place the chopped romaine into a large salad bowl and add 3/4 cup grated parmesan (reserve extra for garnish). Toss lightly so leaves are evenly distributed.

Preheat oven to 375°F (190°C). Toss 3 cups bread cubes with 2 tbs olive oil, 1/2 tsp garlic powder and 1/4 tsp salt until evenly coated.

Spread bread in a single layer on a baking sheet. Bake 10–12 minutes, tossing once halfway, until golden and crisp. Let cool slightly.

In a medium bowl, mash the 2 minced anchovy fillets with the minced garlic using the back of a spoon until paste-like. Add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice and 2 tbs olive oil.

Whisk until smooth and creamy. Taste and adjust seasoning with freshly ground black pepper (about 1/4 tsp) and salt to taste. If dressing is too thick, add 1–2 tsp water or more lemon juice to reach desired consistency.

Add the warm (or room-temperature) sliced chicken and cooled croutons to the bowl with romaine.

Pour 3/4 to 1 cup of dressing over the salad (start with less and add more to taste). Toss thoroughly to coat leaves, chicken and croutons evenly.

Top with remaining 1/4 cup grated parmesan and optional shaved parmesan. Serve with lemon wedges on the side for extra brightness.

Divide into 4 plates or bowls. Garnish each serving with an extra grind of black pepper and an optional lemon wedge. Serve immediately.