Chicken Caesar Salad

Last summer my roommate came home raving about a Caesar salad she had at some tiny bistro downtown, and honestly I thought she was exaggerating until she made me taste-test her version. We spent a whole Sunday perfecting the dressing, tasting straight from the whisk, and now nothing else compares to that bright, tangy, creamy magic we created in our tiny kitchen.

I made this for my parents when they visited last fall and my dad, who typically thinks salad is just rabbit food, went back for thirds. Watching someone discover that Caesar salad can be a whole meal, not just a side dish, is the kind of kitchen moment that makes you feel like you actually know what you are doing.

Ingredients

• Romaine lettuce: Fresh, crisp romaine is nonnegotiable here and buying whole heads gives you those beautiful inner leaves that catch dressing perfectly
• Grilled chicken breasts: Season generously and let them rest before slicing or all those juices end up on your cutting board instead of in the salad
• Croutons: Homemade or storebought, make sure they are sturdy enough to hold up to the creamy dressing without turning soggy
• Shaved Parmesan: Use a vegetable peeler to get those elegant thin curls that melt slightly against the warm chicken
• Mayonnaise and sour cream: This combination creates the velvety base that makes restaurant dressing so addictive
• Fresh lemon juice: Fresh is absolutely crucial here and you will need the whole lemon for proper acidity
• Anchovies: Trust the process because they dissolve into the dressing and provide that deep umami without tasting fishy

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Grill the chicken:

Preheat your grill or grill pan until nice and hot, season those chicken breasts generously with salt and pepper, then grill for about 6 to 7 minutes per side. Let the chicken rest for at least 5 minutes before slicing or you will lose all those beautiful juices.

Make the dressing:

Whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until everything is smooth and creamy. Taste and adjust the seasonings because this is your moment to get it exactly right.

Dress the lettuce:

Place your chopped romaine in a large bowl and pour over just enough dressing to coat the leaves evenly. Toss gently with your hands or tongs until every piece has that perfect sheen.

Assemble the salad:

Arrange the sliced grilled chicken over the dressed lettuce, then scatter the croutons and shaved Parmesan across the top so every bite gets a little bit of everything.

Serve immediately:

Bring the whole bowl to the table with extra dressing on the side and watch how quickly it disappears.

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This recipe became our go-to for summer dinners because it feels fancy enough for company but comes together in under 40 minutes, which is basically kitchen magic.

Making It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I want something lighter, and honestly nobody has ever noticed the difference. The texture stays just as creamy and you get that little protein boost that makes you feel slightly better about eating Caesar dressing by the spoonful.

The Anchovy Question

I spent years making Caesar dressing without anchovies because the idea freaked me out, but the first time I finally added them was genuinely a revelation. They melt completely into the dressing and leave behind this savory depth that you can never quite put your finger on but definitely miss when it is gone.

Serving Suggestions

A crisp white wine cuts through the richness beautifully, and I have found that a chilled Sauvignon Blanc or Pinot Grigio pairs like a dream. This salad also works alongside garlic bread or roasted vegetables if you need to stretch it to feed more people.

• Warm the leftover chicken slightly before adding to the salad
• Keep extra croutons on the table because they disappear first
• Make double the dressing and thank yourself later

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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There is something deeply satisfying about a salad that feels substantial enough to be dinner, and this one has saved me on countless busy weeknights.

Recipe FAQ

→ What makes a Caesar salad authentic?

Traditional Caesar dressing includes anchovies, Dijon mustard, Worcestershire sauce, fresh lemon juice, garlic, and Parmesan cheese. The combination creates the signature tangy, umami-rich flavor that defines this classic preparation.

→ 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 ahead, but assemble the salad just before serving to maintain crisp texture. Keep components separate until ready to plate.

→ What's the best way to grill chicken for this salad?

Season breasts generously with salt and pepper, then grill over medium-high heat for 6-7 minutes per side. Let the chicken rest for 5 minutes before slicing to retain juices and ensure tender, moist meat.

→ How do I make crispy croutons at home?

Cut day-old bread into cubes, toss with olive oil and seasonings, then bake at 400°F until golden and crisp. Alternatively, sauté in butter over medium heat until browned on all sides for extra richness.

→ Can I substitute the anchovies in the dressing?

Anchovies provide depth and authentic flavor, but may be omitted for a milder taste. For similar umami notes without fish, add a pinch of Worcestershire sauce or a drop of fish sauce instead.

→ What wine pairs well with Chicken Caesar Salad?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or dry Riesling complements the rich dressing and grilled chicken beautifully. The acidity cuts through the creamy elements while refreshing the palate.