Tangy Chicken Caesar Salad with Crispy Romaine (Print Version)
Craving a classic? This Chicken Caesar Salad brings crunchy romaine, tender chicken, and a zesty homemade dressing. Perfect for a fresh, satisfying meal!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Eggs, Wheat, Fish
# Ingredients:
→ For the Tangy Dressing
01 -
Mayonnaise
02 -
Parmesan Cheese (freshly grated)
03 -
Lemon Juice (freshly squeezed)
04 -
Dijon Mustard
05 -
Garlic (minced)
06 -
Anchovy Paste (or whole anchovies, minced)
07 -
Worcestershire Sauce
08 -
Olive Oil
09 -
Salt & Black Pepper
→ For the Crispy Croutons
10 -
Day-Old Bread (sourdough or baguette)
11 -
Olive Oil
12 -
Garlic Powder
13 -
Dried Italian Herbs
→ For the Salad Base & Chicken
14 -
Romaine Lettuce
15 -
Chicken Breasts (boneless, skinless)
16 -
Olive Oil (for chicken)
17 -
Salt & Black Pepper (for chicken)
→ Finishing Touches
18 -
Extra Parmesan Cheese (shaved or grated)
# Instructions:
01 -
First things first, let's get that chicken ready. Pat your chicken breasts dry with a paper towel – this helps them get a nice sear, trust me on this. Season generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once it's shimmering, add your chicken. Cook for about 6-8 minutes per side, or until it's beautifully golden brown and cooked through. I always cut into the thickest part to make sure there's no pink, because nobody wants undercooked chicken. Once done, set it aside to rest a bit, then slice or dice it. The smell of the chicken cooking always makes my kitchen feel so welcoming!
02 -
Now for the star of the show: the dressing! In a medium bowl, combine the mayonnaise, freshly grated Parmesan, lemon juice, Dijon mustard, minced garlic, anchovy paste, and Worcestershire sauce. Whisk it all together until it’s smooth and creamy. This is where you really get to smell all those vibrant flavors coming together. Slowly drizzle in the olive oil while whisking constantly. You’re aiming for a luscious, emulsified dressing. Taste it! Does it need more salt? More lemon? This is your chance to make it just right. I once added too much lemon and had to balance it with a tiny bit of sugar – oops!
03 -
While your chicken is resting, let's make those crunchy croutons for your Chicken Caesar Salad. Preheat your oven to 375°F (190°C) or your air fryer if you're going my "panic mode" route. Cut your day-old bread into 1-inch cubes. In a bowl, toss the bread cubes with a glug of olive oil, garlic powder, and dried Italian herbs until evenly coated. Spread them out on a baking sheet. Bake for 10-15 minutes, or air fry for 5-7 minutes, until they’re golden brown and wonderfully crisp. Keep an eye on them, they can go from perfect to burnt surprisingly fast!
04 -
Time for the greens! Wash your romaine lettuce thoroughly. I usually chop it into bite-sized pieces. Make sure it’s really, really dry. Seriously, wet lettuce means watery dressing, and that’s a tragedy we want to avoid. I’ve definitely skipped this step before in a rush, and the whole salad suffered. A salad spinner is a lifesaver here, or just pat it dry with a clean kitchen towel like I do when my spinner is mysteriously missing (probably in the dishwasher, hiding).
05 -
In a large bowl, combine the dried romaine lettuce and the sliced chicken. This is where it starts to look like a proper meal! Drizzle about half of your homemade Caesar dressing over the lettuce and chicken. Toss gently but thoroughly, making sure every leaf and piece of chicken gets a good coating. You don’t want to drown it, just lovingly coat it. I always start with less dressing than I think I need, because you can always add more, but you can’t take it away. It's a delicate balance, and sometimes I still add too much. Oh well, more flavor!
06 -
Once everything is beautifully coated, add your crispy croutons to the bowl. Give it one last gentle toss. Now, plate up your gorgeous Chicken Caesar Salad! Garnish with extra shavings of fresh Parmesan cheese. I sometimes add a sprinkle of fresh black pepper too. This dish just screams fresh, vibrant, and satisfying. The aroma of garlic and lemon from the dressing, combined with the crisp romaine, is just delightful. Serve immediately and watch it disappear!
# Notes:
01 -
Always use fresh lemon juice; bottled just doesn’t make the dressing pop.
02 -
Store dressing and salad components separately to keep everything fresh and crispy.
03 -
If you're out of anchovy paste, a tiny bit of capers and extra Worcestershire can mimic the umami, but it's not quite the same.
04 -
Serve this salad with a side of warm, crusty garlic bread for a truly comforting meal.
# Equipment Needed:
01 -
Large bowl
02 -
whisk
03 -
cutting board
04 -
skillet
05 -
salad spinner (optional)
06 -
baking sheet (or air fryer)
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 35g