Chicken Caesar Salad
Craving a classic with a twist? This Chicken Caesar Salad recipe is packed with flavor, crunch, and creamy dressing perfection!
Equipment
- Baking tray (for croutons)
- Medium skillet or grill pan
- Tongs or spatula
- Blender or food processor (for dressing)
- Whisk (if making dressing by hand)
- Salad servers or large spoon for tossing
Ingredients
- 170 g sourdough or ciabatta bread
- 56 g oil-packed anchovy fillets 1 tin and use the oil too
- 4 tablespoons olive oil
- 2 tablespoons olive oil for cooking the chicken
- 1 1/4 Teaspoons Kosher salt
- 700 g boneless skinless chicken breasts (about 3 medium)
- 1 teaspoon black pepper divided
- 2 lemons Juiced, about 60ml
- 30 g parmesan cheese plus more for serving
- 2 Teaspoons Dijon mustard
- 1 garlic clove
- 2 Medium heads romaine lettuce about 700g total
Instructions
Make the Croutons
- Preheat oven to 200°C (400°F).
- Cut the bread into 1.5cm cubes (about 4 cups). Spread on a baking tray.170 g sourdough
- Drizzle with the anchovy oil (about 2 Tablespoons from the tin), 1 tablespoon of olive oil, and a pinch of salt. Use your hands to coat the bread well.56 g oil-packed anchovy fillets, 4 tablespoons olive oil
- Bake for 10–15 minutes, tossing every 5 minutes, until crisp and golden. Let cool on the tray.
Cook the Chicken
- Place the chicken breasts in a zip-top bag and gently pound to 1.25cm thickness.700 g boneless skinless chicken breasts
- Pat dry, then season with 1/4 teaspoon salt and a pinch of pepper.1 1/4 Teaspoons Kosher salt, 1 teaspoon black pepper
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.2 tablespoons olive oil
- Cook the chicken in batches if needed, about 5-7 minutes per side until golden and cooked through (internal temp 74°C).
- Let rest a few minutes, then slice into 1.5cm strips.
Make the Dressing
- To a blender, add: lemon juice, 5 anchovy fillets, 30g Parmesan, Dijon mustard, 1 garlic clove, a pinch of black pepper,2 lemons, 30 g parmesan cheese, 2 Teaspoons Dijon mustard, 1 garlic clove
- Blend for about 20 seconds. With the motor running, slowly add 60ml olive oil through the lid opening. Blend until smooth and creamy.
Assemble the Salad
- Roughly chop the romaine into bite-sized pieces.2 Medium heads romaine lettuce
- Place in a large bowl. Add half the croutons and 2/3 of the dressing. Toss to coat.
- Top with sliced chicken, remaining croutons, and drizzle over the rest of the dressing.
- Garnish with more Parmesan as desired.
Notes
Tips and Tricks
- Anchovy Tip: Don’t be afraid of anchovies—they melt into the dressing for umami richness.
- Make Ahead: The croutons and dressing can be made up to a day in advance.
- No Blender? Use a food processor, or finely mince anchovies and garlic and whisk the dressing by hand.
- Extra Flavor: Add soft-boiled eggs, crispy bacon, or grilled corn for a twist.
- Lettuce Tip: Keep romaine crisp by chilling it before chopping.
Nutrition
Calories: 344kcalCarbohydrates: 19gProtein: 31gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 1298mgPotassium: 590mgFiber: 2gSugar: 2gVitamin A: 898IUVitamin C: 20mgCalcium: 125mgIron: 5mg
Tried this recipe?Let us know how it was!
