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A top-view of Chicken Caesar Salad served on a dark plate, featuring fresh lettuce, grilled chicken chunks, croutons, feta cheese, and creamy dressing. The plate is placed on a green and white checkered tablecloth.

Caesar Salad Recipe

Make a classic Caesar salad for 4 with crisp Romaine lettuce, grilled chicken, crunchy croutons, and creamy homemade dressing. Toss freshly chopped lettuce with sliced chicken, croutons, and a dressing made from lemon juice, garlic, anchovies, Parmesan, and olive oil. Garnish with extra Parmesan and black pepper for a flavorful, restaurant-quality salad. Use time-saving hacks like rotisserie chicken, bagged lettuce, and store-bought croutons to make it in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean
Calories: 230
Ingredients Method

Ingredients
  

For the Salad:
  • 2 heads of Romaine lettuce chopped
  • 2 grilled or roasted chicken breasts sliced
  • 1 cup croutons homemade or store-bought
  • ½ cup grated Parmesan cheese plus extra for garnish
  • Freshly cracked black pepper optional
For the Dressing:
  • 2 large egg yolks
  • 2 cloves garlic minced
  • 4 anchovy fillets or 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • ½ cup extra virgin olive oil
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Method
 

Prep the Ingredients
  1. Chop the lettuce: Wash and dry the Romaine lettuce thoroughly. Use a salad spinner for faster drying. Chop into bite-sized pieces and set aside.
  2. Cook the chicken: Grill or roast the chicken breasts. Season with your preferable ingredients. For a shortcut, use pre-cooked rotisserie chicken and slice it into strips.
  3. Prepare the croutons: If using homemade, cut day-old bread into cubes, toss with olive oil, garlic powder, and herbs, and bake at 350°F (175°C) for 10–15 minutes. For a time-saving hack, use high-quality store-bought croutons.
Make the Caesar Dressing
  1. Mash the anchovies and garlic: Combine minced garlic and anchovy fillets on a cutting board. Use a knife to mash them into a paste.
  2. Whisk the base: In a mixing bowl, whisk egg yolks, Dijon mustard, and Worcestershire sauce until smooth.
  3. Add lemon juice and Parmesan: Slowly whisk in lemon juice and grated Parmesan cheese.
  4. Emulsify with olive oil: Gradually drizzle in olive oil while whisking continuously to create a creamy consistency. Taste and adjust as needed.
  5. Hack: Use a blender or food processor to blend all dressing ingredients for a quicker,
Assemble the Salad
  1. Layer the lettuce: Spread the chopped lettuce evenly in a large salad bowl.
  2. Add chicken and croutons: Top with sliced chicken and croutons.
  3. Toss with dressing: Drizzle the dressing over the salad and toss gently to coat everything evenly.
  4. Hack: Toss the salad in batches if your bowl is too small to handle everything at once.
Finish and Serve
  1. Garnish: Sprinkle a grated Parmesan cheese and cracked black pepper on top. For extra flair, add a few fresh lemon wedges.
  2. Serve: Use wide bowls or plates. This ensures the presentation looks clean and professional.
Time-Saving Hacks Recap:
  1. Use pre-washed bagged Romaine lettuce.
  2. Substitute rotisserie chicken for grilled chicken.
  3. Opt for store-bought croutons if short on time.
  4. Blend the dressing ingredients instead of whisking manually.