Chicken Caesar Salad

There's something about a Caesar salad that makes a weeknight feel like lunch at a good restaurant. I discovered this version one summer when a friend brought grilled chicken to a potluck, and I realized I'd been making the salad part all wrong—I was drowning it in dressing instead of letting it just kiss the lettuce. Now, whenever I make this at home, I chase that same balance, that moment when everything on the plate feels intentional and fresh.

I'll never forget the time my mom asked me to make this for her book club, and I was so nervous about the anchovies. She took one bite and said, "You can't taste the fish, but you can taste that something special is there," and that's exactly what I learned that day. The anchovies aren't supposed to announce themselves; they're supposed to deepen everything else.

Ingredients

• Romaine Lettuce: Two large heads give you plenty to work with, and the sturdy leaves hold up to dressing without getting slimy by the time you eat.
• Grilled Chicken Breasts: About 300 grams total, sliced against the grain so each bite is tender instead of stringy.
• Croutons: Two cups of crispy ones are key—stale bread won't give you that satisfying crunch, so hunt for the good stuff or make your own.
• Shaved Parmesan Cheese: Half a cup scattered on top, not stirred in, so you get pockets of salty, sharp flavor.
• Mayonnaise: Half a cup forms the creamy base of the dressing, and using a decent mayo makes a real difference.
• Sour Cream: A quarter cup keeps things from being too heavy and adds a subtle tang that balances the richness.
• Fresh Lemon Juice: Two tablespoons bring brightness and cut through the richness of the mayo.
• Dijon Mustard: Two teaspoons add a gentle bite and help emulsify the dressing so it stays smooth.
• Anchovy Fillets: Two minced fillets are optional but worth trying—they dissolve into the dressing and make everything taste more like itself.
• Garlic Clove: One, finely minced, gives the dressing its backbone without overwhelming it.
• Grated Parmesan Cheese: A quarter cup whisked into the dressing creates that classic Caesar flavor.
• Worcestershire Sauce: One teaspoon adds umami depth that you won't quite be able to name but will absolutely taste.
• Salt and Black Pepper: Season to your preference, remembering that the Parmesan and anchovies already bring salt to the party.

Instructions

Get the Grill Ready:

Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles on contact. This is when you know you're ready to sear the chicken properly and get those beautiful golden marks.

Season and Grill the Chicken:

Pat the chicken breasts dry, then season generously with salt and pepper on both sides. Grill for 6 to 7 minutes per side, listening for that satisfying sizzle when the chicken hits the hot surface, then let it rest for 5 minutes before slicing so the juices stay inside instead of running all over your plate.

Make the Dressing:

Whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies if using, garlic, grated Parmesan, Worcestershire, salt, and pepper in a medium bowl until it's smooth and creamy. Taste it as you go—this is your moment to adjust the seasoning and make it taste like your version of Caesar dressing.

Dress the Lettuce:

In a large salad bowl, toss the chopped romaine with enough dressing to coat each leaf lightly—you want to see lettuce, not a pool of white. This is where patience pays off, because oversauced salad becomes sad salad.

Build Your Plate:

Top the dressed lettuce with slices of warm or room-temperature chicken, then scatter the croutons and shaved Parmesan generously over everything. The different textures are what make this salad feel special instead of just green and chicken.

Serve Right Away:

Bring it to the table immediately with extra dressing on the side so people can add more if they want, but honestly, it's best eaten the moment it comes together.

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I made this salad for my partner after a long day, nothing fancy, just us at the kitchen counter, and they said it tasted like someone cared. That's when I realized this salad is about showing up for people, even in something as simple as taking time to grill the chicken and make the dressing from scratch.

The Magic of Homemade Dressing

Store-bought Caesar dressing is convenient, but it never has that living quality that fresh dressing has. When you whisk your own, you control the tanginess, the salt, the richness—you make it taste like your kitchen, not a factory. The moment you taste the difference, you'll understand why this salad is worth 10 extra minutes of your time.

Chicken: Grilled or Rotisserie

Grilled chicken gives you those beautiful char marks and a slightly smoky flavor that makes the salad feel intentional. But if you're tired or running late, rotisserie chicken works beautifully too—just slice it and warm it gently if you want, or use it room temperature. The dressing and the croutons will still make it taste special, I promise.

Making This Salad Your Own

A Caesar salad is forgiving enough to make your own. I've added crispy bacon, roasted chickpeas, soft-boiled eggs, or even grilled shrimp depending on what I had and what I was craving. The base stays the same, but the salad becomes whatever story you want to tell.

• Greek yogurt mixed with mayo makes a lighter dressing that still tastes rich and creamy.
• Gluten-free croutons or toasted nuts work perfectly if you need to avoid wheat.
• A sprinkle of red pepper flakes adds heat if you like a little bite at the end.

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This salad sits somewhere between comfort and elegance, which is why I keep making it. It's the meal you turn to when you want to feed someone well without overthinking it.

Recipe FAQs

→ Can I substitute rotisserie chicken for grilling?

Yes, rotisserie chicken can be used to save time and still deliver great flavor without grilling.

→ Is it possible to make the dressing without anchovies?

Absolutely, omitting anchovies results in a milder dressing while still maintaining good depth from garlic and Parmesan.

→ What alternatives exist for sour cream in the dressing?

Greek yogurt is a great substitute for sour cream, providing creaminess with a lighter profile.

→ How can I ensure the chicken stays juicy when grilling?

Season the chicken well, grill over medium-high heat, and allow it to rest before slicing to retain juices.

→ Are gluten-free croutons suitable for this dish?

Yes, gluten-free croutons can be used to accommodate dietary restrictions without sacrificing crunch.