Classic Chicken Caesar Salad
From-scratch dressing, crispy croutons, real parmesan. The restaurant version, at home.
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb chicken breasts (boneless skinless)
- 2 whole romaine lettuce (hearts, chopped)
- 3/4 cup parmesan cheese (freshly grated)
- 2 cup crusty bread (cubed, for croutons)
- 4 tbsp olive oil (divided)
- 4 cloves garlic (2 minced, 2 whole)
- 3 pieces anchovy fillets (or 1 tsp anchovy paste)
- 1 large egg yolk (room temperature)
- 1 tsp Dijon mustard
- 3 tbsp lemon juice (fresh)
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice.
1 1/2 lb chicken breasts1 tbsp olive oil1/2 tsp salt1/4 tsp black pepperUse a meat thermometer. 165°F internal is the USDA minimum for poultry. No exceptions.
- 2
While chicken cooks, make croutons. Toss bread cubes with 1 tbsp olive oil and 1 minced garlic clove. Spread on a baking sheet. Bake at 375°F for 10-12 minutes until golden and crisp.
2 cup crusty bread1 tbsp olive oil1 clove garlic - 3
Make the dressing: mince anchovies and 1 garlic clove into a paste. Whisk together with egg yolk, Dijon, lemon juice, and Worcestershire in a bowl.
3 pieces anchovy fillets1 clove garlic1 large egg yolk1 tsp Dijon mustard3 tbsp lemon juice1 tsp Worcestershire sauce - 4
While whisking constantly, slowly drizzle in 2 tbsp olive oil until dressing is emulsified and creamy. Stir in ¼ cup grated parmesan. Season with remaining salt and pepper.
2 tbsp olive oil1/4 cup parmesan cheese1/2 tsp salt1/4 tsp black pepper - 5
Toss chopped romaine with dressing until evenly coated. Top with sliced chicken, croutons, and remaining ½ cup parmesan. Crack extra pepper on top.
2 whole romaine lettuce1/2 cup parmesan cheese
Pairs With
Italian Pinot Grigio, crisp and dry
Light and clean, lets the anchovy-lemon dressing shine
Light, easy-drinking American blonde ale
Subtle malt sweetness complements the parmesan without competing
Gin, dry vermouth, lemon twist
Elegant, dry, and herbal — matches the Caesar's sophistication
Nutrition
105
Calories
10
Proteing
4
Carbsg
6
Fatg
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •If raw egg yolk concerns you, use 2 tbsp mayonnaise instead — similar emulsion, fully cooked.
- •Dry the romaine thoroughly. Wet lettuce = diluted, sad dressing.
Substitutions
- anchovy fillets → 1 tsp anchovy paste or 1 tbsp capers (different but good)
- egg yolk → 2 tbsp mayonnaise for a shortcut dressing
- romaine lettuce → little gem lettuce or baby kale
Leftovers
Keep dressing separate from greens. Assembled salad lasts a few hours. Dressing keeps 3 days refrigerated.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.