Classic Caesar with Chicken

There's something about a perfectly balanced Caesar salad that stops me mid-week. I first made this version on a Tuesday evening when I wanted something substantial but not heavy, and the smell of chicken hitting a hot grill pulled me right back to summers at my cousin's place. That first bite—crisp lettuce, warm protein, that creamy dressing—felt like I'd finally figured out why this salad has lasted nearly a century on menus everywhere.

I remember making this for my sister's book club, nervous about keeping it fresh while everyone arrived late. I had the dressing ready and the lettuce chilled, but kept the chicken warm under foil, tossing it with just a bit of extra dressing at the last second. When everyone finally sat down, no one noticed the timing scramble—they just noticed how good it was, and someone asked for the dressing recipe before dessert even came out.

Ingredients

• Boneless, skinless chicken breasts (2): Pound them to even thickness so they cook at the same rate, preventing dry edges and a raw center—I learned this the hard way.
• Olive oil (1 tablespoon): Use a good quality oil for rubbing the chicken; it's not about expense, it's about flavor carrying through the grill marks.
• Garlic powder and dried Italian herbs (1 teaspoon each): These create a savory crust that holds up under the char, better than fresh herbs which can burn.
• Salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper): Season generously before grilling so the flavor penetrates the meat, not just sitting on the surface.
• Romaine lettuce (2 large heads): Keep it cold until the last moment; warm lettuce wilts and loses that satisfying crunch.
• Croutons (1 cup): Store-bought works perfectly, but homemade stay crispier longer because you control how much oil you use.
• Parmesan cheese (½ cup shaved, plus ¼ cup grated for dressing): Shaved cheese on top looks elegant and melts slightly from warm chicken; grated cheese in the dressing emulsifies smoothly.
• Mayonnaise (½ cup): This is the base, and it needs to be good quality or the dressing tastes like something out of a jar.
• Lemon juice (2 tablespoons, freshly squeezed): Bottled juice tastes tinny and changes the balance; fresh juice makes the whole dressing brighter.
• Dijon mustard (2 teaspoons): This adds bite and helps emulsify, preventing the dressing from breaking.
• Worcestershire sauce (2 teaspoons): The umami depth that makes people wonder what makes this Caesar taste different from others they've had.
• Garlic cloves (2, finely minced): Mince them small so they distribute evenly and don't create harsh pockets of raw garlic flavor.
• Anchovy fillets (4, optional but traditional): I skip these sometimes, but when I use them, they dissolve into the dressing and add a savory complexity that makes you pause and wonder what's in there.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high heat for about 5 minutes. You want it hot enough that chicken gets golden marks within 6-7 minutes, not pale and steamed.

Season the chicken:

Pat chicken breasts dry with paper towels, then rub all over with olive oil, garlic powder, Italian herbs, salt, and pepper. This coating should look light and even, like a thin crust waiting to be sealed.

Grill the chicken:

Place breasts on the hot grill and leave them alone for 6-7 minutes—resist the urge to move them around, which prevents those beautiful char marks. Flip once and cook another 6-7 minutes until the juices run clear when you pierce the thickest part. The internal temperature should hit 165°F if you're checking with a thermometer.

Rest and slice:

Transfer to a plate and let sit for 5 minutes, which keeps the juices inside instead of running all over your cutting board. Slice against the grain into strips that are wide enough to stay tender but thin enough to distribute evenly across the salad.

Build the dressing:

In a small bowl, whisk mayonnaise, lemon juice, mustard, and Worcestershire together until they start to emulsify. Add minced garlic and anchovies if using, whisking until everything dissolves into a smooth, cohesive sauce. Taste and adjust salt and pepper—remember the Parmesan will add more saltiness, so hold back slightly.

Assemble the salad:

Put chopped romaine in a large bowl, add croutons and about half the Parmesan, then drizzle with roughly half the dressing and toss gently so the lettuce gets coated without crushing. The lettuce should glisten but not be drenched.

Add the chicken and finish:

Arrange warm chicken slices on top—the warmth slightly wilts the lettuce beneath it, which actually works in your favor for flavor absorption. Drizzle with remaining dressing if desired, scatter extra Parmesan and a generous grind of black pepper on top, and serve immediately so the croutons don't soften.

Bookmark

The moment I understood this salad's staying power came when my neighbor stopped by while I was making it. The aroma of grilled chicken mixing with that tangy dressing somehow drew him in, and he stayed for dinner without being asked. He said it was the first time he'd eaten a Caesar that didn't taste like every other salad, and I realized it's because this one feels intentional—every component chosen for a reason, not assembled from what's convenient.

Why the Dressing Matters Most

If there's a secret to this salad, it's in the dressing. A store-bought Caesar often tastes flat because it's trying to appeal to everyone's palate at once, which means it appeals to no one's. Homemade dressing lets you taste each component—the bright lemon, the garlicky warmth, the subtle fishy umami if you use anchovy—and they layer together instead of blurring. I've had people take a bite and immediately ask what's different, and it's always the dressing.

Grilling Tips That Actually Work

The grill is your ally here, but only if you respect it. Too many times I've watched chicken get stuck because someone was trying to check on it constantly. A good grill mark comes from leaving the chicken untouched, letting the heat work without interruption. If your grill seems cooler than it should be, preheat it longer—a grill pan on the stove works just as well, though you lose those dramatic marks. Either way, the chicken should sizzle immediately when it hits the surface, and if it doesn't, your heat isn't ready yet.

Making It Your Own

This is the beautiful thing about Caesar salad: it's structured enough to be reliable, but flexible enough to shift based on what you have and what you're craving. Some weeks I add halved cherry tomatoes or avocado slices for brightness and richness. Other times I use Greek yogurt instead of mayonnaise when I want something lighter, though it changes the taste slightly toward tang. The core—good lettuce, crispy chicken, balanced dressing—stays the same, and that's what makes it work.

• For a lighter version, swap half the mayonnaise with Greek yogurt, but know it'll taste tangier and less creamy.
• Homemade croutons stay crispier longer than store-bought, especially if you make them the morning of and store them in an airtight container.
• A gluten-free version works perfectly with gluten-free croutons and a verified Worcestershire sauce that doesn't contain anchovies or wheat.

Bookmark

This salad became my answer to the question of what to cook when you want something that feels like a restaurant meal but doesn't require stress. It's proof that simplicity done well beats complexity done halfway.

Recipe FAQs

→ How do I grill the chicken perfectly?

Preheat the grill to medium-high heat. Season the chicken with olive oil, garlic powder, Italian herbs, salt, and pepper. Grill each side for 6-7 minutes until juices run clear, then rest before slicing.

→ Can I make the dressing without anchovies?

Yes, anchovies add traditional flavor but are optional. The dressing remains creamy and tangy without them.

→ What can I use instead of mayonnaise in the dressing?

Greek yogurt can replace mayonnaise for a lighter, tangier dressing while maintaining creaminess.

→ How can I keep the lettuce crisp?

Use fresh romaine and chop just before serving. Toss gently with dressing right before plating to avoid sogginess.

→ Are there suggestions to add freshness?

Adding halved cherry tomatoes or avocado slices can enhance freshness and texture.