Classic Chicken Caesar Salad (Printer-friendly)

Crisp romaine with grilled chicken, croutons, and creamy dressing

# What You Need:

→ For the Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10 ounces), sliced
03 - 2 cups croutons
04 - 1/2 cup shaved Parmesan cheese

→ For the Caesar Dressing

05 - 1/2 cup mayonnaise
06 - 1/4 cup 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 grated Parmesan cheese
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper, then grill for 6–7 minutes per side, or until cooked through. Allow to rest for 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. Taste and adjust seasoning as needed.
03 - In a large salad bowl, toss the chopped romaine lettuce with enough Caesar dressing to coat leaves evenly.
04 - Arrange grilled chicken slices on top of the dressed lettuce. Sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately, with extra dressing on the side if desired.

# Cooking Tips:

01 -
  • The homemade dressing makes you feel like you accomplished something real, even though it takes literally three minutes
  • Grilling the chicken transforms this from lunch salad status to legitimate dinner territory
02 -
  • Make the dressing at least an hour ahead if possible because the flavors meld and mellow together beautifully
  • Dry your lettuce thoroughly after washing because water clinging to the leaves prevents the dressing from coating properly
03 -
  • A rotisserie chicken shortcut works beautifully for weeknight speed, just warm the sliced meat slightly so it doesn't cool down the entire salad
  • If you're nervous about anchovies, start with one fillet and taste before adding the second because they pack serious umami punch
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