Best Chicken Caesar Salad (Printer-Friendly Version)
Juicy chicken, crunchy croutons, creamy dressing, and crisp romaine offer an elevated, hearty salad experience.
# What You'll Need:
→ Chicken
01 -
2 large boneless, skinless chicken breasts (about 1.5 pounds total)
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
05 -
1/2 teaspoon garlic powder
→ Croutons
06 -
4 ounces sourdough bread, cut into 3/4 inch cubes (about 3 cups)
07 -
2 tablespoons unsalted butter, melted
08 -
1 tablespoon olive oil
09 -
2 garlic cloves, minced
10 -
1/4 teaspoon kosher salt
11 -
1/8 teaspoon freshly ground black pepper
→ Dressing
12 -
1/2 cup mayonnaise
13 -
1/4 cup finely grated Parmesan cheese
14 -
2 tablespoons freshly squeezed lemon juice
15 -
1 tablespoon Dijon mustard
16 -
1 1/2 teaspoons anchovy paste
17 -
2 garlic cloves, finely minced
18 -
1 teaspoon Worcestershire sauce
19 -
1/2 teaspoon kosher salt
20 -
1/4 teaspoon freshly ground black pepper
→ Salad
21 -
2 large heads romaine lettuce, chopped (about 12 cups)
22 -
2 ounces Parmesan cheese, shaved, for topping (about 1/2 cup)
23 -
1/2 cup candied pecans or roasted cashews
24 -
Freshly ground black pepper, for finishing
# Steps to Follow:
01 -
Slice chicken breasts lengthwise into thin cutlets. Pat dry thoroughly and rub with olive oil, salt, black pepper, and garlic powder. Grill or sear over medium-high heat for 4–5 minutes per side, until fully cooked with an internal temperature of 165°F. Set aside to cool, then slice thinly across the grain.
02 -
Heat oven to 400°F (200°C). In a bowl, toss sourdough cubes with melted butter, olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet and bake for 10–12 minutes, stirring once, until deeply golden and crisp. Let cool completely.
03 -
In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, minced garlic, Worcestershire sauce, salt, and black pepper. Adjust seasoning to taste and refrigerate until ready to use.
04 -
Place chopped romaine lettuce in a large bowl. Drizzle with dressing and toss gently until leaves are coated. Layer with sliced chicken, homemade croutons, shaved Parmesan, and nuts. Finish with freshly ground black pepper. Serve immediately.
# Additional Tips:
01 -
Store all components separately for meal prep; combine just before serving to maintain crunch and freshness.
02 -
For a vegetarian variation, replace chicken with roasted chickpeas and omit anchovy paste.
03 -
Leftover salad components can be used as a wrap filling for a portable meal.