Chicken Caesar Recipe

Combine base

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

Add flavor components

Whisk in minced garlic, anchovy paste, grated Parmesan, and olive oil until fully incorporated.

Season and adjust

Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity with more lemon or salt as needed. If you prefer a thinner dressing, whisk in 1–2 tablespoons water.

Preheat oven to 375°F (190°C). Toss bread cubes with melted butter, 1 tablespoon olive oil, garlic powder, dried herbs, and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet.

Bake for 10–14 minutes, tossing once halfway, until golden brown and crisp. Remove from oven and let cool. Croutons can be made ahead and stored in an airtight container for up to 3 days.

If using raw chicken breasts, flatten slightly to even thickness (about 3/4 inch) with a meat mallet. Brush both sides with 1 tablespoon olive oil and season with garlic powder, onion powder, dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain. Alternatively, use pre-cooked grilled chicken sliced into pieces.

Wash and thoroughly dry romaine lettuce. Chop or tear into bite-size pieces and place in a large salad bowl.

Add sliced grilled chicken, 3/4 cup grated Parmesan, and 1 cup house croutons to the bowl.

Drizzle 1/2 to 3/4 cup of the house Caesar dressing over the salad (start with less; you can always add more). Toss gently until the leaves and toppings are evenly coated. Taste and add additional salt or freshly ground black pepper if needed.

Plate the salad. Garnish each serving with an extra sprinkle of grated Parmesan and a few croutons. Serve immediately.