Caesar Salad with Chicken
Crisp Caesar salad with chicken, Parmesan, croutons and a creamy garlic-and-anchovy dressing.
Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in the Mexican border town of Tijuana — as legend has it, thrown together from whatever ingredients were on hand during a busy rush. Since then, it has become one of the most ordered salads in the world and is now firmly associated with American restaurant cuisine. The classic Caesar starts with romaine lettuce, crisp croutons, plenty of grated Parmesan, and a thick dressing built on egg yolk, garlic, anchovies, lemon juice and olive oil. Grilled chicken turns the light salad into a full, satisfying meal and makes it one of the most popular menu orders at cafés and restaurants.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Chicken
Season the chicken breast with salt and pepper, sear over medium heat for 5–6 minutes per side until cooked through, let it cool, then slice into strips.
- 2
Croutons
Cube the bread and toast it in a skillet with a spoon of olive oil and a crushed garlic clove until golden and crisp.
- 3
Dressing
Mash the anchovies and garlic into a paste, whisk with the egg yolk, mustard and lemon juice, then slowly drizzle in the olive oil while whisking until thick and creamy.
- 4
Assemble
Tear the lettuce leaves by hand, place them in a large bowl, add the dressing, and toss so every leaf is coated.
- 5
Serve
Plate the salad, top with the chicken and croutons, and grate plenty of Parmesan over the top. Serve immediately while the croutons are still crisp.
💡 Tips
- 💡
Toss the dressing with the lettuce right before serving, or the leaves will wilt quickly.
- 💡
For a smokier flavor, cook the chicken on a grill or a grill pan instead of a regular skillet.
🔄 Swaps & variations
- 🔄
Instead of chicken, popular variations use grilled shrimp or pan-fried tofu for a vegetarian version.
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❓ Frequently asked questions
Can I make Caesar salad without anchovies?
Yes, replace them with a pinch of salt or a dash of soy sauce — the flavor will be a bit different, but the dressing will still be rich.
Is it safe to use a raw egg yolk in the dressing?
Use fresh eggs from a trusted source. If you're concerned, replace the raw yolk with 1 tbsp of mayonnaise without losing the creamy texture.
What lettuce can replace romaine?
Iceberg or young leaf lettuce works well — the key is crisp, sturdy leaves rather than soft ones.
Can I make the croutons in the oven instead of a skillet?
Yes, spread the oiled bread cubes on a baking sheet and bake at 180°C (350°F) for 8–10 minutes, stirring occasionally.
