Chicken Caesar Salad Classic

I was standing in my kitchen on a humid Thursday evening, staring at a head of romaine that was about to turn, when I realized I had all the fixings for a proper Caesar salad. I'd been grilling chicken for meal prep anyway, and the idea of turning it into something satisfying instead of just another plain protein hit me. That night, I whisked together my first homemade Caesar dressing, and the sharp tang of lemon and Parmesan completely changed how I thought about salad. It wasn't a side dish anymore. It was dinner, and a good one.

I remember making this for a small dinner party where half the guests arrived late, and I needed something I could hold without it turning into mush. The lettuce stayed crisp in the fridge, the chicken was already sliced, and I kept the dressing separate until the last second. When everyone finally sat down, I tossed it all together in front of them, and it felt like I'd planned the whole thing to be dramatic. One friend asked for the recipe before she'd even finished her plate.

Ingredients

• Romaine lettuce: The sturdy leaves hold up to the creamy dressing without wilting instantly, and the crisp texture is essential for contrast.
• Grilled chicken breasts: Juicy and lightly charred, they add protein and a smoky depth that makes this salad feel complete.
• Croutons: These bring the crunch factor, and I've learned that toasting them a bit darker than you think makes them taste even better.
• Shaved Parmesan cheese: Thin shavings melt slightly into the dressing and add a salty, nutty finish that ties everything together.
• Mayonnaise: The base of the dressing, giving it body and richness without being too heavy.
• Sour cream: Adds tang and a slightly lighter texture than using mayo alone, which keeps the dressing from feeling too thick.
• Fresh lemon juice: Brightens the whole dressing and cuts through the richness with a sharp, clean acidity.
• Dijon mustard: Provides a subtle heat and helps emulsify the dressing so it stays smooth.
• Anchovy fillets: Optional but transformative, they add a deep umami flavor without tasting fishy if you mince them finely.
• Garlic clove: A little goes a long way, and mincing it really fine prevents any harsh bites.
• Grated Parmesan cheese: Blended into the dressing, it gives a savory backbone that's distinctly Caesar.
• Worcestershire sauce: Adds complexity and a hint of fermented funk that rounds out the flavor.
• Salt and black pepper: Essential for balancing and bringing out all the other flavors in the dressing.

Instructions

Grill the Chicken:

Preheat your grill or grill pan until it's hot enough that a drop of water sizzles on contact. Season the chicken with salt and pepper, then grill each side for six to seven minutes until the juices run clear and the internal temperature hits 165 degrees. Let it rest for five minutes so the juices redistribute, then slice it thinly against the grain.

Make the Caesar Dressing:

In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until everything is smooth and creamy. Taste it and adjust the seasoning, adding more lemon if you want brightness or more Parmesan if you want depth.

Dress the Lettuce:

Put the chopped romaine in a large salad bowl and drizzle enough dressing over it to coat the leaves without drowning them. Toss gently with your hands or tongs until every piece is lightly covered.

Assemble the Salad:

Arrange the sliced grilled chicken on top of the dressed lettuce, then scatter the croutons and shaved Parmesan over everything. The contrast of textures and temperatures makes each bite different.

Serve Immediately:

Bring the salad to the table right away while the lettuce is still crisp and the chicken is warm. Keep extra dressing on the side for anyone who likes theirs extra creamy.

Save

There was a Sunday afternoon when I made this for lunch and ate it outside on the porch, and the combination of the cool, crisp lettuce and the warm chicken felt like exactly what I needed. I wasn't trying to impress anyone or follow a plan. It was just good food that made me feel taken care of, even though I'd made it myself.

Shortcuts and Swaps

If you're short on time or energy, rotisserie chicken works beautifully here and saves you from turning on the grill. I've also swapped Greek yogurt for the sour cream when I wanted something a bit lighter, and it still tasted rich and tangy. You can leave out the anchovies entirely if they're not your thing, though I'd encourage you to try them once because they dissolve into the dressing and add a savory complexity that's hard to replicate.

What to Serve Alongside

This salad is hearty enough to stand on its own, but I like pairing it with a crusty baguette or garlic bread if I'm feeding a crowd. A crisp white wine like Sauvignon Blanc cuts through the richness of the dressing and makes the whole meal feel a little more special. If you're keeping it casual, iced tea or sparkling water with lemon works just as well.

Storage and Make Ahead Tips

You can prep all the components separately and store them in the fridge for up to two days, which makes throwing this together on a busy night almost effortless. Keep the dressing in a jar, the chicken sliced in a container, and the lettuce washed and dried in a produce bag. The croutons stay crunchy if you leave them out in a sealed bag at room temperature.

• Toss the salad only when you're ready to eat, never in advance.
• Leftover dressed salad doesn't keep well, so only make as much as you'll finish.
• The dressing thickens in the fridge, so whisk in a teaspoon of water to loosen it before using.

Save

This salad has become one of those recipes I turn to when I want something satisfying but don't want to overthink it. It's proof that a few good ingredients, treated well, can turn into something you'll crave again and again.

Recipe FAQs

→ What type of lettuce is best for this dish?

Crisp romaine lettuce provides the ideal crunch and freshness, complementing the rich dressing and grilled chicken.

→ Can I use rotisserie chicken instead of grilling?

Yes, rotisserie chicken works well for convenience and still offers tender, flavorful protein.

→ Is anchovy mandatory in the dressing?

Anchovies enhance the authentic flavor but can be omitted for a milder taste without compromising the dressing's creaminess.

→ What can I substitute for sour cream in the dressing?

Greek yogurt is a great alternative that maintains the tangy creaminess while reducing fat content.

→ How can I add more texture to the salad?

Adding crunchy croutons and shaved Parmesan cheese adds a satisfying contrast to the tender chicken and lettuce.