Best Chicken Caesar Salad (Ready-to-Print Version)
Juicy chicken, crisp romaine, creamy dressing, and toasted croutons combine in a fresh, hearty salad.
# What You’ll Need:
→ Chicken
01 -
1 pound boneless skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
→ Croutons
07 -
3 cups sourdough bread, cut into 3/4 inch cubes
08 -
2 tablespoons unsalted butter, melted
09 -
2 tablespoons olive oil
10 -
2 cloves garlic, minced
11 -
1/4 teaspoon kosher salt
→ Dressing
12 -
1/3 cup mayonnaise
13 -
1 1/2 tablespoons fresh lemon juice
14 -
2 teaspoons Dijon mustard
15 -
1 1/2 teaspoons anchovy paste
16 -
1 teaspoon Worcestershire sauce
17 -
1 clove garlic, minced
18 -
1/4 cup finely grated Parmesan cheese
19 -
1/4 teaspoon kosher salt
20 -
1/4 teaspoon freshly ground black pepper
→ Salad
21 -
2 large heads romaine lettuce, washed and chopped into 1 inch pieces
22 -
1/3 cup shaved Parmesan cheese
23 -
1/3 cup candied pecans or roasted cashews
24 -
Freshly ground black pepper, for finishing
# Step-by-Step Guide:
01 -
Slice chicken breasts in half horizontally to form thin cutlets. Pat completely dry, then rub with olive oil, salt, black pepper, garlic powder, and smoked paprika. Grill over medium-high heat for 4-5 minutes per side or until internal temperature reaches 165°F. Rest 5 minutes, then slice thinly across the grain.
02 -
Preheat oven to 400°F. In a large bowl, toss sourdough cubes with melted butter, olive oil, minced garlic, and salt. Spread cubes on a large baking sheet in a single layer. Bake for 10-12 minutes, turning halfway, until golden and crisp. Let cool completely.
03 -
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, minced garlic, Parmesan cheese, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
04 -
In a large serving bowl, toss chopped romaine with dressing to evenly coat. Arrange sliced grilled chicken on top. Sprinkle with shaved Parmesan, nuts, and homemade croutons. Finish with additional black pepper. Serve immediately.
# Handy Tips:
01 -
For extra crunch, bake croutons until deeply golden and allow to cool fully before dressing the salad.
02 -
Dressing may be stored refrigerated up to three days; shake before using.
03 -
Components can be prepared in advance and combined just before serving.