Introduction

Chicken Caesar Salad is a timeless favorite that combines tender, juicy chicken with crisp romaine and crunchy homemade croutons. This recipe features a rich, flavorful dressing made from anchovies and Parmesan that brings it all together perfectly. It’s a fresh and satisfying dish ideal for lunch or dinner.

A white rustic plate holds a Caesar salad with a base layer of fresh green Romaine lettuce leaves, crisp and varied in size. On top, there are light golden grilled chicken strips with charred spots, arranged slightly overlapping in the center. Scattered around the chicken are chunky, golden-brown croutons that look crunchy. Light shavings of white Parmesan cheese are sprinkled over the chicken, lettuce, and croutons, adding a delicate texture. In the top right corner of the plate, a black fork rests partially on the salad. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 clove garlic, grated or minced

2 tbsp Dijon mustard

2 tbsp extra-virgin olive oil (for marinade)

2 tsp honey

1/2 tsp kosher salt

2 skinless, boneless chicken thighs

2 thick slices bread

3 tbsp extra-virgin olive oil (for croutons)

Kosher salt, to taste

Freshly ground black pepper, to taste

5 oil-packed anchovy fillets, drained and mashed into a paste

2 large egg yolks

2 tbsp fresh lemon juice

1/2 cup extra-virgin olive oil (for dressing)

2 tbsp finely grated Parmesan, plus more for serving

2 hearts of romaine, chopped or torn into bite-sized pieces

Instructions

Step 1: In a bowl, combine garlic, Dijon mustard, 2 tablespoons olive oil, honey, and 1/2 teaspoon kosher salt. Add chicken thighs and coat well. Set aside to marinate while you prepare the other ingredients.

Step 2: Preheat your oven to 425°F (220°C). Cut or tear bread into 1-inch pieces and place in a large bowl. Add 3 tablespoons olive oil, season with salt and freshly ground black pepper, and toss with your hands until bread is evenly coated.

Step 3: Spread bread in an even layer on a rimmed baking sheet. Remove chicken from the marinade and arrange on a separate baking sheet.

Step 4: Place both baking sheets in the oven and bake for 7 minutes. Stir the croutons and rotate the baking sheets, then bake for an additional 7 minutes or until the croutons are golden and crunchy and the chicken’s thickest part registers 165°F (74°C) on an instant-read thermometer.

Step 5: Optional: Broil chicken for about 2 minutes to lightly brown the tops. Remove from oven and let chicken rest for 10 minutes before slicing.

Step 6: For the dressing, whisk together anchovy paste, egg yolks, garlic, and lemon juice in a medium bowl. Slowly whisk in 1/2 cup olive oil until the dressing is thick and smooth. Stir in Parmesan and season with salt and pepper.

Step 7: Place the chopped romaine in a large bowl. Pour half of the dressing over the lettuce and gently toss to coat. Taste and add more dressing if desired.

Step 8: Divide the salad among plates. Top with sliced chicken and croutons. Garnish with additional Parmesan and black pepper. Serve remaining dressing on the side.

Tips & Variations

Use day-old or slightly stale bread for croutons to ensure they get nice and crispy.

If you prefer, substitute chicken thighs with chicken breasts for a leaner option.

For a lighter dressing, replace some olive oil with Greek yogurt.

Consider adding a soft-boiled egg or crispy bacon for extra richness and texture.

FAQs

Can I use anchovy paste instead of fillets?

Yes, anchovy paste is a convenient substitute and can be used in equal amounts to achieve a similar flavor in the dressing.

Is it safe to use raw egg yolks in the dressing?

Raw egg yolks are traditional in Caesar dressing but if you’re concerned about food safety, you can use pasteurized eggs or substitute with a store-bought Caesar dressing.