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Classic Chicken Caesar Salad

A restaurant-quality Chicken Caesar Salad made at home. Features crisp romaine lettuce, perfectly seasoned grilled chicken, homemade creamy dressing, and crunchy croutons for a satisfying meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts about 1.5 lbs total, pounded to even thickness
  • 1 tbsp olive oil plus more for cooking
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 Kosher salt and black pepper to taste
  • 2 large romaine hearts washed and thoroughly dried
  • 2 cups homemade or high-quality store-bought croutons
  • 1/2 cup freshly grated Parmesan cheese plus more for garnish
  • 2 anchovy fillets optional but recommended for authentic flavor
  • 1 large clove garlic peeled
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice about 1/2 a lemon
  • 1 tsp Worcestershire sauce
  • 1 large egg yolk from a pasteurized egg for safety, or use 2 tbsp mayonnaise
  • 1/2 cup extra virgin olive oil
  • 1/4 cup neutral oil like avocado or grapeseed

Equipment

  • Large salad bowl
  • Chef's knife and cutting board
  • Blender or food processor
  • Grill pan, cast-iron skillet, or outdoor grill
  • Instant-read thermometer
  • Measuring cups and spoons
  • Salad spinner (highly recommended)

Method
 

  1. Prepare the chicken. Pat the chicken breasts completely dry with paper towels. Place them between two sheets of plastic wrap and gently pound to an even 3/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking. Rub with 1 tbsp olive oil, then season generously on both sides with garlic powder, oregano, salt, and pepper. Let sit at room temperature for 10 minutes while you prep other components.
  2. Make the Caesar dressing. In a blender or food processor, combine the anchovy fillets (if using), garlic clove, Dijon mustard, lemon juice, Worcestershire sauce, and egg yolk. Blend on high until a smooth paste forms, about 30 seconds. With the machine running on low, very slowly drizzle in the extra virgin olive oil and neutral oil in a thin, steady stream. This slow emulsification is key for a thick, creamy dressing. Blend until fully combined and emulsified. Stir in 1/4 cup of the grated Parmesan cheese. Taste and season with salt and pepper. Set aside.
  3. Cook the chicken. Heat a grill pan, cast-iron skillet, or outdoor grill to medium-high heat. Add a light drizzle of oil. Cook the chicken for 5-7 minutes per side, without moving, until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes. This allows the juices to redistribute, keeping the chicken incredibly juicy.
  4. Assemble the salad base. While the chicken rests, chop the dried romaine hearts into bite-sized pieces and place them in a large, wide salad bowl. Add the croutons and the remaining 1/4 cup of grated Parmesan. Slice the rested chicken against the grain into 1/2-inch strips.
  5. Dress and serve. Pour about 3/4 of the dressing over the romaine, croutons, and cheese. Using salad tongs or two large spoons, toss gently but thoroughly until every leaf is lightly coated. Add the sliced chicken on top. Drizzle with a little more dressing if desired. Finish with an extra shower of Parmesan cheese and a crack of black pepper. Serve immediately.

Notes

Chef's Tips:
• The single most important step for a crisp salad is drying the romaine completely. A salad spinner is your best friend here.
• Do not dress the salad until you are ready to serve, or the lettuce will wilt and the croutons will become soggy.
• For presentation, serve on a chilled plate or bowl to keep everything extra crisp.
Food Safety:
• If using a raw egg yolk, ensure it is from a pasteurized egg to minimize salmonella risk.
• Dressed salad should not be left at room temperature for more than 2 hours.