Chicken Caesar Salad (Printable)

Grilled chicken and crisp romaine combine with creamy dressing and crunchy croutons for a satisfying meal.

# What You Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10.5 oz), sliced
03 - 2 cups (about 2.8 oz) croutons
04 - 1/2 cup (1.4 oz) shaved Parmesan cheese

→ Caesar Dressing

05 - 1/2 cup (4 fl oz) mayonnaise
06 - 1/4 cup (2 fl oz) sour cream
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons Dijon mustard
09 - 2 anchovy fillets, finely minced (optional)
10 - 1 garlic clove, finely minced
11 - 1/4 cup (0.9 oz) grated Parmesan cheese
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Preheat a grill or grill pan to medium-high heat. Season chicken breasts with salt and pepper and grill for 6 to 7 minutes on each side until fully cooked. Let rest for 5 minutes, then slice thinly.
02 - Combine mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies if using, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper in a bowl. Whisk until smooth and adjust seasoning to taste.
03 - In a large bowl, toss the chopped romaine lettuce with enough Caesar dressing to coat evenly.
04 - Place grilled chicken slices over the dressed lettuce. Sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately, offering extra dressing on the side if desired.

# Expert Advice:

01 -
  • The dressing comes together in one bowl with ingredients you probably already have, and it tastes nothing like bottled.
  • Grilling the chicken takes fifteen minutes but the char adds flavor that makes people ask what you did differently.
  • It's flexible enough for weeknight dinners but feels polished enough to serve when people are coming over.
02 -
  • If your dressing breaks or looks separated, it's usually because the ingredients were too cold; make it at room temperature and it'll emulsify smoothly.
  • Don't dress the lettuce more than a few minutes before serving, or it'll wilt—this is the one salad that needs to go straight to the table.
  • The chicken should still be warm when it hits the salad; cold chicken on cold lettuce is technically fine, but warm chicken adds a textural contrast that matters.
03 -
  • Toast your own croutons if you have time—toss bread cubes with olive oil, garlic, and salt, then bake at 375°F until golden, and they'll taste infinitely better than the bag.
  • Keep a little extra lemon and Parmesan at the table; people often want to adjust the flavors to their own taste, and it takes two seconds to toss some more in.
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