Chicken Caesar Salad

My dad swore by the Caesar salad at this tiny Italian place downtown, the one with the red checked tablecloths and the waiter who made the dressing tableside. I was twelve the first time I watched him crack raw eggs into a wooden bowl and whisk furiously, the smell of garlic hitting me before I even sat down. That restaurant closed years ago, but I spent ages trying to recreate that exact taste at home. This version is what finally came close enough to make me stop looking.

Last summer I made this for my sister when she was recovering from surgery, and she texted me three days later asking when I was coming over to cook it again. Theres something about the combination of tangy, creamy, salty, and crunchy that just hits different. I make it differently every time now, sometimes adding extra anchovies, sometimes going light on the garlic, but my husband always says he likes when I go heavy on both.

Ingredients

• Romaine lettuce: The crunch is nonnegotiable here, and icecold romaine gives you that perfect crisp bite that holds up to heavy dressing
• Grilled chicken breasts: Season them generously before grilling and let them rest so the juices redistribute, keeping everything tender
• Croutons: Homemade are great but storebought work perfectly, just choose ones that are substantial enough to stay crunchy
• Shaved Parmesan: Use a vegetable peeler to get those beautiful thin curls that melt slightly against the warm chicken
• Mayonnaise and sour cream: This combo gives you the rich creaminess of traditional Caesar without needing raw eggs
• Fresh lemon juice: Fresh is absolutely essential here, bottled juice lacks the bright acid that cuts through the rich dressing
• Anchovy fillets: They dissolve into the dressing and provide that deep savory umami without tasting fishy, but start with one if youre nervous
• Garlic: Mince it finely so it distributes evenly, or use a microplane if you want it to disappear completely

Instructions

Grill the chicken:

Heat your grill to mediumhigh and season the breasts generously with salt and pepper. Grill for about 67 minutes per side until beautifully marked and cooked through, then let rest for 5 minutes before slicing into strips.

Make the dressing:

Whisk together the mayonnaise, sour cream, lemon juice, Dijon, anchovies, garlic, grated Parmesan, and Worcestershire until smooth. Taste and adjust the salt, pepper, or lemon juice until it hits that perfect balance of creamy and tangy.

Dress the lettuce:

Place your chopped romaine in a large bowl and pour over just enough dressing to coat the leaves lightly. Toss gently with your hands, being careful not to bruise the lettuce.

Assemble the salad:

Arrange the dressed lettuce on a platter or individual plates, topping with sliced warm chicken. Scatter croutons and shaved Parmesan over everything and serve immediately while the chicken is still slightly warm.

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This became my goto dinner when friends come over on weeknights because it feels fancy but takes almost no active cooking time. Last month my neighbor asked for the recipe after having it at a barbecue, and now she makes it every Sunday for meal prep.

Making It Your Own

Sometimes I use Greek yogurt instead of sour cream when I want something lighter, and honestly, no one has ever noticed the difference. A rotisserie chicken works beautifully in a pinch, just warm the slices slightly so they arent cold against the roomtemperature salad. During summer, grilling romaine hearts for a minute on each side adds this incredible smoky flavor that makes the whole dish feel elevated.

Getting the Right Texture

The magic of a great Caesar salad is all about contrast, cold crisp lettuce against warm juicy chicken, creamy dressing against crunchy croutons. I always dry my lettuce thoroughly after washing, sometimes even using a salad spinner and then patting it dry with paper towels. Water clinging to the leaves means diluted dressing and a sad, watery salad, and nobody wants that.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich dressing beautifully, but an icecold beer works just as well. Sometimes I serve it with garlic bread for a more substantial meal, though the salad is filling enough on its own with all that protein.

• Grill extra chicken and use it for wraps or grain bowls throughout the week
• The dressing keeps for a week in the fridge and makes everything taste better
• Try adding capers or a softboiled egg for extra protein and briny flavor

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I hope this becomes one of those recipes you turn to again and again, the kind that feels like coming home every time you take that first bite.

Recipe Questions

→ Can I make this salad ahead of time?

Prepare the dressing up to 3 days in advance and store refrigerated. Grill and slice the chicken beforehand, but assemble the salad just before serving to keep the romaine crisp and croutons crunchy.

→ What can I substitute for anchovies?

Omit anchovies for a milder flavor, or substitute with 1 teaspoon Worcestershire sauce or fish sauce. Capers also provide a similar salty, umami depth to the dressing.

→ How do I make this gluten-free?

Use gluten-free croutons or substitute with toasted gluten-free bread cubes. Ensure all condiments including Worcestershire sauce are certified gluten-free.

→ Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and reduces prep time. Simply slice or shred the meat and arrange over the dressed romaine lettuce.

→ How long will the dressing keep?

Store the Caesar dressing in an airtight container in the refrigerator for up to one week. The flavors may actually improve after a day or two as they meld together.