Chicken Caesar Salad Recipe

Italian-American · Main course · 35 min total

A classic Caesar salad with crispy romaine, homemade croutons, and tender grilled chicken, all tossed in a creamy anchovy dressing.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 cup croutons (homemade or store-bought)
• For the dressing:
• 2 anchovy fillets, minced
• 1 clove garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat grill or grill pan over medium-high heat. Rub chicken breasts with olive oil, salt, and pepper. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a small bowl, whisk together anchovy fillets, garlic, lemon juice, and Dijon mustard. Let sit 5 minutes.
3. Whisk in mayonnaise, then slowly drizzle in olive oil while whisking until emulsified. Stir in Parmesan cheese. Season with salt and pepper to taste.
4. In a large bowl, combine chopped romaine, sliced chicken, croutons, and Parmesan cheese. Drizzle with dressing and toss to coat.
5. Serve immediately, topped with additional Parmesan if desired.

Tips

• For extra flavor, marinate chicken in a little Caesar dressing for 30 minutes before grilling.
• To make croutons: cube day-old bread, toss with olive oil and garlic powder, bake at 375°F for 10 minutes.
• Store leftover dressing in the fridge for up to 1 week.

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