Classic Caesar with Chicken (Print Version)
Crisp romaine, grilled chicken, crunchy croutons, and creamy tangy dressing in a classic Caesar blend.
# What You'll Need:
→ Grilled Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Salad
07 - 2 large heads romaine lettuce, chopped
08 - 1 cup croutons
09 - ½ cup shaved or grated Parmesan cheese
→ Caesar Dressing
10 - ½ cup mayonnaise
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 teaspoons Dijon mustard
13 - 2 teaspoons Worcestershire sauce
14 - 2 garlic cloves, finely minced
15 - 4 anchovy fillets, finely chopped (optional)
16 - ¼ cup grated Parmesan cheese
17 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, Italian herbs, salt, and black pepper evenly.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Transfer to plate and rest for 5 minutes before slicing thinly.
04 - Whisk mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies (if using), grated Parmesan, salt, and pepper together until smooth. Adjust seasoning to taste.
05 - In a large bowl, combine chopped romaine lettuce, croutons, and Parmesan cheese.
06 - Pour half of the dressing over the salad and toss gently to coat all ingredients.
07 - Arrange sliced grilled chicken breast atop the salad.
08 - Drizzle remaining dressing over the chicken if desired. Garnish with extra Parmesan and freshly ground black pepper before serving immediately.
# Expert Tips:
01 -
- It comes together in under 35 minutes, making weeknight dinners feel less like a chore and more like something special.
- The homemade dressing tastes nothing like the bottled versions, with a depth that makes you understand why people keep coming back to this salad.
- Grilled chicken adds substance without heaviness, turning a side salad into a complete, satisfying meal.
02 -
- Chicken breasts must reach 165°F internal temperature to be safe, but cooking them past 170°F makes them dry and stringy—the 5-minute rest after grilling carries over heat just enough to finish cooking without overdoing it.
- Don't dress the salad more than 10-15 minutes before serving or the romaine becomes limp and sad; the acid in the dressing begins breaking down the cell structure.
- Fresh lemon juice and good mayonnaise are not optional shortcuts—they're the entire foundation of why this tastes restaurant-quality instead of like a variation on ranch.
03 -
- Squeeze lemon juice just before making the dressing so the acid is at its brightest, which elevates every other flavor in the bowl.
- If anchovies intimidate you, add just one to start—you're not looking for fishy taste, just that umami depth that makes people ask what's in there.
- Chill your salad bowl in the freezer for 5 minutes before assembling so the lettuce stays crisp longer after dressing hits it.