Chicken Caesar Salad (Printable)

Hearty combination of grilled chicken, crisp greens, crunchy croutons, and rich creamy dressing with Parmesan.

# 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 croutons (about 2.8 oz)
04 - 1/2 cup shaved Parmesan cheese (about 1.4 oz)

→ Caesar Dressing

05 - 1/2 cup mayonnaise (4 fl oz)
06 - 1/4 cup sour cream (2 fl oz)
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 grated Parmesan cheese (about 0.9 oz)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat a grill or grill pan to medium-high heat. Season chicken breasts with salt and pepper. Grill for 6 to 7 minutes per side until fully cooked. Let rest 5 minutes, then slice thinly.
02 - In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies (if using), garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - In a large salad bowl, toss chopped romaine lettuce with enough Caesar dressing to lightly coat all leaves.
04 - Top dressed lettuce with grilled chicken slices. Sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately, with additional dressing available on the side as desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, and tastes like you spent hours on it.
  • Grilled chicken keeps it substantial enough for dinner, not just a side dish.
  • The dressing is creamy, garlicky, and actually worth making from scratch.
02 -
  • Don't dress the entire salad if you're serving it later—the lettuce will wilt and the croutons will soften into sad mush within an hour.
  • Anchovies seem intimidating but they dissolve into the dressing and add a depth that people can't quite identify—they'll just say it tastes right.
03 -
  • Slice your chicken against the grain after it rests—this simple knife angle makes tenderness feel intentional, not accidental.
  • Keep your dressing components at room temperature before whisking so everything emulsifies smoothly and tastes brighter.
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