Chicken Caesar Salad

The kitchen counter was covered in takeout menus, my roommate staring blankly at dinner options for the third night in a row. I pushed everything aside and grabbed a head of romaine, deciding we were making something real instead. That Tuesday marked the first time I made Chicken Caesar Salad from scratch, and the way the homemade dressing hit those crisp leaves changed everything about how I thought about simple salads.

Last summer I served this at my sisters birthday party, watching three different friends ask for the recipe before they even finished their plates. Something about the combination of warm grilled chicken, cool crisp lettuce, and that tangy rich dressing makes people feel taken care of. Now it is my go to when I need to feed a crowd but still want to actually spend time with them instead of being stuck in the kitchen.

Ingredients

• Romaine lettuce: Two large heads give you that satisfying crunch and structure that holds up beautifully under the creamy dressing
• Chicken breasts: Grilling adds incredible flavor and those pretty char marks that make this salad feel special
• Croutons: Two cups provide that essential crunch and texture contrast in every single bite
• Shaved Parmesan: The half cup of shaved cheese creates those lovely salty bites that punctuate the whole dish
• Mayonnaise and sour cream: This combination creates the richest, creamiest base for the dressing
• Lemon juice: Two tablespoons add the perfect bright acidic note that cuts through all that creaminess
• Dijon mustard: Essential for that classic Caesar tang and helps emulsify everything together
• Anchovy fillets: The secret ingredient that gives this salad its authentic depth, though they can be omitted
• Garlic clove: One minced clove provides just enough bite without overpowering the other flavors
• Grated Parmesan: Adds salty depth to the dressing and helps it cling to every leaf
• Worcestershire sauce: One teaspoon contributes that subtle umami richness people can never quite identify

Instructions

Grill the chicken:

Preheat your grill pan over medium high heat, season the chicken generously with salt and pepper, then cook for 6 to 7 minutes per side until beautifully marked and cooked through. Let it rest for 5 minutes before slicing into thin strips against the grain.

Whisk together the dressing:

In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper. Whisk until completely smooth and creamy, then taste and adjust the seasonings as needed.

Dress the lettuce:

Place the chopped romaine in a large salad bowl and drizzle with enough dressing to coat each leaf lightly. Toss gently but thoroughly until every piece is glistening.

Assemble the salad:

Arrange the warm sliced chicken over the dressed lettuce, then scatter the croutons across the top. Finish with the shaved Parmesan, letting some pieces fall between the leaves for surprise bites of salty goodness.

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My dad claims he does not like salads, but he has requested this Chicken Caesar for his birthday dinner three years running. Watching him go back for seconds, usually with dressing smeared unapologetically across his chin, reminds me that the simplest dishes prepared with care often become the most meaningful.

Making It Your Own

Sometimes I swap in grilled shrimp or even thinly sliced steak when I want to switch things up while keeping that same satisfying combination of warm protein over cool crisp greens. The dressing works beautifully with so many variations.

The Art of Assembly

I have learned to plate individual portions rather than serving family style, arranging each component in sections so guests can see all those gorgeous layers before they toss everything together. It feels more special that way.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the rich dressing beautifully, though an icy beer works just as well for casual weeknight dinners. Keep some extra dressing on hand because people will want more.

• Warm garlic bread makes the perfect vehicle for any leftover dressing
• A light soup starts the meal without competing with the hearty salad
• Fresh berries for dessert provide a refreshing finish

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This is the salad that converted salad skeptics in my house, and I bet it will work its magic in yours too. Happy cooking.

Recipe Questions & Answers

→ What makes Caesar dressing authentic?

Traditional Caesar dressing includes anchovy fillets for depth, fresh lemon juice for brightness, garlic, Dijon mustard, Worcestershire sauce, and Parmesan cheese. The combination creates that distinctive rich, tangy, and slightly savory flavor profile.

→ Can I make this salad ahead of time?

Prepare the dressing up to 3 days in advance and store refrigerated. Grill and slice the chicken ahead as well. Assemble the salad just before serving to keep the romaine crisp and croutons crunchy.

→ What's the best way to grill chicken for salad?

Season chicken breasts with salt and pepper, then grill over medium-high heat for 6-7 minutes per side. Let the chicken rest for 5 minutes after cooking before slicing to keep it juicy and tender.

→ Can I substitute the anchovies?

Anchovies provide authentic umami flavor but can be omitted for a milder taste. Worcestershire sauce also contains anchovies, so substitute with soy sauce or additional Parmesan for a vegetarian version.

→ How do I make this gluten-free?

Use gluten-free croutons or substitute with toasted gluten-free bread cubes. Ensure Worcestershire sauce is gluten-free certified, as some brands contain barley malt vinegar.

→ What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc complements the creamy dressing and grilled chicken beautifully. Pinot Grigio or dry Chardonnay also work well with the rich flavors.