Chicken Caesar Salad Classic (Printable version)

Grilled chicken and crisp romaine combined with tangy dressing and crunchy croutons for a fresh meal.

# What You'll Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10.6 oz), sliced
03 - 2 cups croutons (approximately 2.8 oz)
04 - 1/2 cup shaved Parmesan cheese (approximately 1.4 oz)

→ Caesar Dressing

05 - 1/2 cup mayonnaise (4 fl oz)
06 - 1/4 cup sour cream (2 fl oz)
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons Dijon mustard
09 - 2 anchovy fillets, finely minced (optional)
10 - 1 garlic clove, finely minced
11 - 1/4 cup grated Parmesan cheese (0.9 oz)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Preheat a grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper, then grill for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes before slicing thinly.
02 - In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies (if using), garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - Toss chopped romaine lettuce with enough Caesar dressing to lightly coat in a large salad bowl.
04 - Arrange grilled chicken slices on the dressed lettuce, then sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately with extra dressing on the side if desired.

# Expert Advice:

01 -
  • It transforms leftover grilled chicken into something that feels like a restaurant meal without any fuss.
  • The homemade dressing tastes leagues better than anything from a bottle, and you can tweak it to your exact taste.
  • It's filling enough to be a real meal but light enough that you don't feel weighed down afterward.
  • You can prep the components ahead and toss everything together in under five minutes when you're ready to eat.
02 -
  • Don't toss the salad with dressing until just before serving, or the lettuce will go limp and lose its crunch.
  • Let the grilled chicken rest before slicing or all the juices will run out onto your cutting board instead of staying in the meat.
  • If you're nervous about anchovies, start with just one fillet and taste the dressing before adding more.
  • Store leftover dressing in an airtight container in the fridge for up to three days, but keep it separate from the salad components.
03 -
  • Toast your croutons in the oven with a drizzle of olive oil and garlic powder for an extra layer of flavor.
  • Use a vegetable peeler to shave thin ribbons of Parmesan directly over the salad for the best texture and presentation.
  • If you want a more authentic Caesar, add a raw egg yolk to the dressing and whisk it in for extra creaminess.
  • Grill extra chicken and keep it in the fridge so you can make this salad again later in the week without any extra work.
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