Chicken Caesar Salad Recipe

Introduction

Chicken Caesar Salad is a timeless favorite that combines tender, juicy chicken with crisp romaine, crunchy homemade croutons, and a rich, flavorful dressing. This recipe brings everything together for a satisfying, restaurant-quality salad you can easily make at home.

Ingredients

• 1 clove garlic, grated or minced
• 2 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil (plus 3 tbsp for croutons and dressing)
• 2 tsp honey
• 1/2 tsp kosher salt (plus more for seasoning)
• 2 skinless, boneless chicken thighs
• 2 thick slices bread
• Kosher salt and 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

1. Step 1: In a bowl, combine 1 clove grated garlic, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon kosher salt, and 2 tablespoons extra-virgin olive oil. Add the chicken thighs and marinate while preparing the other ingredients.
2. Step 2: Preheat 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, salt, and pepper. Toss with clean hands until bread is evenly coated.
3. Step 3: Spread the bread in a single layer on a rimmed baking sheet for croutons. Place the marinated chicken on a separate baking sheet.
4. Step 4: Bake both the croutons and chicken for 7 minutes. Stir the croutons and rotate the baking sheets. Continue baking until croutons are golden and crunchy and the chicken reaches an internal temperature of 165°F (74°C), about 7 minutes more. Optional: broil the chicken for 2 minutes to lightly brown the top. Let the chicken rest for 10 minutes before slicing.
5. Step 5: For the dressing, whisk together mashed anchovy fillets, egg yolks, garlic, and fresh lemon juice in a medium bowl. Slowly whisk in 1/2 cup olive oil until the dressing thickens and becomes smooth.
6. Step 6: Stir in 2 tablespoons finely grated Parmesan, then season with salt and pepper to taste.
7. Step 7: Place the chopped romaine in a large bowl. Pour half of the dressing over the lettuce and gently toss with salad tongs or clean hands. Taste and add more dressing if needed.
8. Step 8: Divide the salad among plates. Top with sliced chicken and croutons. Garnish with additional Parmesan and black pepper. Serve immediately with remaining dressing on the side.

Tips & Variations

• Use day-old bread for croutons to ensure they get perfectly crispy.
• Add anchovy paste instead of fillets for a quicker dressing prep.
• Try substituting chicken thighs with grilled chicken breast for a leaner option.
• For extra flavor, rub the chicken with garlic and lemon zest before marinating.
• If you prefer a lighter dressing, substitute half the oil with Greek yogurt.

Storage

Store leftover chicken Caesar salad components separately. Keep the chicken and croutons in airtight containers in the refrigerator for up to 3 days. Store the lettuce and dressing separately to prevent sogginess. Reheat chicken gently in the oven or microwave before serving. Toss the salad just before eating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw thighs?

Yes, you can use leftover cooked or rotisserie chicken. Simply slice it and add it to the salad when assembling, skipping the baking step.

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

Using raw egg yolks adds richness, but if you’re concerned about safety, you can use pasteurized eggs or substitute with mayonnaise or a store-bought Caesar dressing.