Best Chicken Caesar Salad (Print Version)
Juicy grilled chicken over crisp romaine with homemade Caesar dressing and crunchy croutons.
# Ingredient List:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ For the Salad
06 - 2 large heads romaine lettuce, washed and chopped
07 - 1 cup cherry tomatoes, halved (optional)
08 - 1 cup croutons
09 - 1/4 cup shaved Parmesan cheese
→ For the Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tbsp freshly grated Parmesan cheese
12 - 1 tbsp lemon juice
13 - 2 tsp Dijon mustard
14 - 2 tsp Worcestershire sauce
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
17 - Salt and black pepper, to taste
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry. Rub with olive oil, garlic powder, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat, rest for 5 minutes, and slice thinly.
04 - In a medium bowl, whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes (if using), and croutons. Toss lightly with half the dressing.
06 - Top salad with sliced grilled chicken and shaved Parmesan. Drizzle with remaining dressing. Serve immediately.
# Expert Advice:
01 -
- The homemade dressing makes everything else taste pale by comparison
- Grilling the chicken adds those restaurant-quality char marks and smoky depth
- Crisp romaine and croutons create the most satisfying texture contrast
02 -
- Letting the chicken rest before slicing is crucial or all the juices will run out onto your cutting board instead of staying in the meat
- The dressing tastes better after sitting for 30 minutes so the garlic and anchovy flavors meld together
- Dont overdress the greens initially since romaine wilts quickly and you want that satisfying crunch in every bite
03 -
- Invest in a good vegetable peeler for creating those elegant Parmesan ribbons that elevate the presentation
- If you are nervous about anchovies, start with anchovy paste which blends more seamlessly into the dressing