Classic Chicken Caesar Salad — at a glance

A bright, crunchy Caesar that’s perfect for lunch, weeknight dinner, or a light weekend meal. This version uses a simple homemade dressing (anchovy, garlic, lemon, and Parm) and crisp croutons for maximum flavor and texture. Total time about 35–40 minutes.

Ingredients

For the salad (serves 2–4)

• 2 boneless, skinless chicken breasts (about 12–14 oz / 340–400 g)
• 1 large head romaine lettuce, washed, dried, and torn into bite-size pieces
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1–1 1/2 cups croutons (homemade or store-bought)
• Freshly ground black pepper
• Olive oil for cooking

For the dressing

• 2–3 anchovy fillets packed in oil, drained and finely chopped (or 1–1 1/2 tsp anchovy paste)
• 1 large garlic clove, minced
• 2 large egg yolks (or 3 tbsp mayonnaise for an egg-free shortcut)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp Dijon mustard
• 1/2 cup extra-virgin olive oil (or 1/4 cup olive oil + 1/4 cup neutral oil)
• 3 tbsp finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

For quick homemade croutons (optional)

• 2 cups cubed day-old bread (ciabatta or country loaf works well)
• 2 tbsp olive oil
• 1/4 tsp garlic powder (or 1 small clove minced)
• Pinch of salt

Equipment

• Large skillet
• Small bowl or jar for dressing
• Cutting board and sharp knife
• Salad bowl and tongs

Directions

1. Make the croutons (if using fresh)

1. Preheat oven to 200°C / 400°F.
2. Toss bread cubes with olive oil, garlic powder, and salt. Spread in a single layer on a baking sheet.
3. Bake 8–12 minutes, stirring once, until golden and crisp. Cool on a rack.

2. Prepare the dressing

1. In a small bowl, mash the chopped anchovy fillets with the minced garlic into a coarse paste.
2. Add the egg yolks, lemon juice, and Dijon mustard. Whisk until combined.
3. Very slowly drizzle in the olive oil while whisking constantly to emulsify. If using a jar, add oil and shake vigorously.
4. Stir in the grated Parmesan. Season with salt and plenty of black pepper. Taste and adjust lemon or salt as needed.

• If the dressing feels too thick, whisk in 1–2 tsp warm water to loosen.

3. Cook the chicken

1. Pat chicken breasts dry and season both sides with salt and pepper.
2. Heat 1–2 tbsp olive oil in a skillet over medium–high heat until shimmering.
3. Add chicken and cook 5–7 minutes per side, until nicely browned and cooked through (internal temp 74°C / 165°F). Time will depend on thickness.
4. Transfer to a cutting board and rest 5 minutes, then slice thinly on the bias.

4. Assemble the salad

1. In a large bowl, add the torn romaine and about half of the dressing. Toss gently to coat — you can add more dressing to taste.
2. Add sliced chicken, croutons, and sprinkle with the remaining grated Parmesan.
3. Finish with a grind of fresh black pepper and an extra squeeze of lemon if you like.

Tips for success

• Dry lettuce is essential — use a salad spinner or pat leaves dry so the dressing clings.
• If you prefer a cooked dressing, whisk the egg yolks with a splash of hot water over a double boiler to gently temper them before emulsifying.
• For a lighter version, substitute Greek yogurt for part of the oil and Parmesan.
• Use leftover roast chicken to save time — warm slices or serve cold.

Make‑ahead and storage

• Dressing keeps in the fridge for up to 3 days in a sealed container. Bring to room temperature and re-whisk before using.
• Croutons stay crisp in an airtight container for 2–3 days.
• Assemble the salad just before serving to keep romaine crisp.

Variations

• Caesar with shrimp: swap chicken for 8–12 sautéed shrimp (2–3 minutes per side).
• Grilled Caesar: grill romaine halves briefly until char marks appear; serve with sliced grilled chicken.
• Vegetarian option: omit anchovies and increase the Parmesan to 1/4 cup; add a teaspoon of caper brine for savory depth.

Quick nutrition note

A serving provides a balance of protein and greens. Calorie content varies with amount of dressing and croutons — use lighter portions of oil or mayonnaise to reduce calories.

Final serving

Plate the salad on chilled plates for a refreshing finish. Serve immediately so the lettuce stays crisp and the croutons remain crunchy. Enjoy a simple classic done well.