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This hearty chicken Caesar salad has been my weeknight dinner solution for years, delivering restaurant-quality flavor with simple home ingredients. The perfect balance of crisp romaine, juicy grilled chicken, homemade garlic croutons, and creamy dressing creates a complete meal that satisfies every time.
I first made this recipe when trying to recreate my favorite restaurant Caesar salad at home during the pandemic. What started as a necessity has become our family's most requested dinner salad, especially during busy weeknights when we need something substantial yet fresh.
Ingredients
- Chicken breast: Provides lean protein and becomes incredibly juicy when cooked properly
- Sourdough bread: Creates croutons with perfect texture and tangy flavor
- Anchovy paste: Adds authentic umami depth without any fishy taste
- Fresh garlic: Appears throughout the recipe as the aromatic foundation
- Parmesan cheese: Both in the dressing and as a topping brings rich savory notes
- Romaine lettuce: Offers the perfect crisp structure to hold up to other ingredients
- Mayo based dressing: Creates a silky emulsion without raw eggs
- Nuts: Add unexpected crunch and sweetness to balance the savory elements
Instructions
- Prepare The Chicken:
- Slice chicken breasts lengthwise to create thin cutlets that cook quickly and evenly. Pat them completely dry before seasoning to ensure a proper sear. The spice blend creates a flavorful crust that complements the Caesar dressing perfectly. Choose your cooking method based on convenience and availability.
- Make The Croutons:
- Start with slightly stale bread for the best texture. The garlic infused butter creates aromatic croutons that taste infinitely better than store bought versions. Watch them carefully in the final minutes of baking as they can go from perfect to burnt quickly. Allow them to cool completely for maximum crispness.
- Blend The Dressing:
- Combine all ingredients in one go for efficiency. The anchovy paste is crucial for authentic Caesar flavor without dealing with whole anchovies. Fresh lemon juice brightens the dressing considerably more than bottled versions. Taste and adjust seasoning before serving, as the flavor will develop as it sits.
- Assemble The Salad:
- Toss romaine with just enough dressing to coat the leaves without drowning them. Layer components rather than mixing everything together for the most appealing presentation. Add the croutons just before serving to maintain their crunch. Finish with freshly cracked black pepper for a subtle heat.
The anchovy paste is my secret weapon in this recipe. While many people think they dislike anchovies, this ingredient disappears into the dressing while providing that distinctive umami richness that makes Caesar salad so craveable. Trust me, even anchovy skeptics will love this dressing.
Make Ahead Instructions
Prepare all components up to three days in advance for quick assembly throughout the week. Store the dressing in a sealed jar in the refrigerator, where the flavors will actually improve over time. The cooked chicken stays juicy when refrigerated in an airtight container. Croutons can be stored at room temperature in a paper bag to maintain their crisp texture.
Serving Suggestions
Transform leftover components into a Caesar wrap by rolling everything in a large tortilla for a portable lunch. Serve alongside a cup of tomato soup for a classic soup and salad combination. For an elegant presentation, arrange whole romaine leaves on a platter and drizzle with dressing for a deconstructed Caesar that guests can eat with their fingers.
Customization Options
For a lighter version, substitute Greek yogurt for half the mayonnaise in the dressing. Add grilled shrimp or salmon instead of chicken for a seafood variation. Incorporate kale or baby spinach with the romaine for added nutrition. For a vegetarian option, replace the chicken with roasted chickpeas and use vegetarian Worcestershire sauce in the dressing.
This salad delivers restaurant flavor with minimal effort and plenty of options for customization. Enjoy every bite and make it your own throughout the week.
Common Questions About Recipes
- → What kind of chicken works best for this salad?
Boneless, skinless chicken breasts are ideal for juicy, lean protein, but thighs can also be used for richer flavor.
- → Can I prepare the salad components ahead of time?
Absolutely. Grilled chicken, croutons, and even the dressing can all be made in advance for quick assembly.
- → How should I store leftovers to keep them fresh?
Keep each component separate; combine just before serving to maintain the romaine and croutons’ crispness.
- → Is homemade dressing necessary, or can I use bottled?
Bottled Caesar dressing is fine in a pinch, but homemade brings brighter flavor and creamy texture to the salad.
- → Can I substitute the nuts, or is it okay to leave them out?
Nuts add unique crunch but can be swapped for seeds or left out, especially for allergies or personal preference.
- → How do I achieve extra crunchy homemade croutons?
Use slightly stale bread, toss cubes with garlic-infused butter or oil, bake until golden, and cool completely.