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Chicken Caesar Salad Recipe

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★★★★★

4.8 from 338 reviews

This classic Chicken Caesar Salad features tender, marinated chicken thighs, crunchy homemade croutons, and a rich, creamy Caesar dressing made from anchovies, egg yolks, garlic, and Parmesan. Perfectly baked and combined with crisp romaine lettuce, this salad is a flavorful and satisfying meal that balances smoky, tangy, and savory notes in every bite.

Ingredients

Scale

Chicken

  • 1 clove garlic, grated or minced
  • 2 tbsp. Dijon mustard
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. honey
  • 1/2 tsp. kosher salt
  • 2 skinless, boneless chicken thighs

Croutons

  • 2 thick slices bread
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Dressing

  • 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
  • 2 tbsp. finely grated Parmesan, plus more for serving
  • Salt and freshly ground black pepper, to taste

Salad

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

Instructions

  1. Marinate the Chicken: In a bowl, combine grated garlic, Dijon mustard, 2 tablespoons olive oil, honey, and kosher salt to create the marinade. Add skinless, boneless chicken thighs and coat them thoroughly. Let the chicken marinate while preparing other ingredients to infuse flavor.
  2. Prepare Croutons: Cut or tear the bread slices into 1-inch pieces and place them in a large bowl. Drizzle with 3 tablespoons extra-virgin olive oil, season with kosher salt and freshly ground black pepper. Using clean hands, toss until the bread pieces are fully coated with oil and seasoning.
  3. Preheat Oven and Arrange Items: Preheat your oven to 425°F (220°C). Spread the coated bread pieces evenly on a rimmed baking sheet for croutons. Remove the marinated chicken from the marinade and arrange the thighs on a separate baking sheet.
  4. Bake Chicken and Croutons: Place both baking sheets in the oven and bake for 7 minutes. Then, stir the croutons, rotate both baking sheets to ensure even cooking, and continue baking for approximately 7 more minutes until the croutons are golden and crunchy, and the chicken reaches an internal temperature of 165°F (75°C). Optionally, broil the chicken for 2 minutes to achieve lightly golden tops. Remove both from oven and let chicken rest for about 10 minutes before slicing.
  5. Make the Dressing: In a medium bowl, whisk together the mashed anchovy fillets, egg yolks, garlic, and fresh lemon juice until combined. Slowly drizzle in 1/2 cup of extra-virgin olive oil while continuously whisking to create a thick, homogenous dressing. Stir in the finely grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
  6. Assemble the Salad: Place chopped romaine lettuce in a large bowl. Pour half of the dressing over the lettuce and gently toss using salad tongs or clean hands to coat evenly. Taste the salad and add more dressing if desired.
  7. Serve: Divide the dressed lettuce among plates. Top each serving with sliced chicken and crunchy croutons. Garnish with additional Parmesan cheese and freshly ground black pepper. Serve the remaining dressing on the side for extra flavor as desired.

Notes

  • Use an instant-read thermometer to ensure chicken is fully cooked to a safe internal temperature of 165°F (75°C).
  • Broiling the chicken at the end adds a nice golden finish but is optional.
  • To avoid raw egg safety concerns, use pasteurized eggs or substitute with a store-bought Caesar dressing if preferred.
  • Homemade croutons are best eaten the same day for optimal crunchiness.
  • Anchovy paste can be used as a convenient substitute for anchovy fillets in the dressing.

Keywords: Chicken Caesar Salad, Caesar Salad with Chicken, Homemade Caesar Dressing, Oven Baked Chicken Salad, Classic Caesar Salad

Find it online: https://thefoodrecipe.com/chicken-caesar-salad-recipe/