Pin it This timeless Caesar salad brings together tender grilled chicken breasts, fresh chopped romaine lettuce, and irresistibly crispy homemade croutons tossed in a creamy, tangy dressing made with anchovies, garlic, and Parmesan.
The beauty of this dish lies in its simplicity and balance—the savory chicken contrasts perfectly with cool, crisp greens while the homemade croutons add satisfying crunch. Made from day-old bread, they're toasted until golden and aromatic.
Perfect for lunch or a light dinner, this 35-minute meal serves four and can easily be adapted for dietary needs. The dressing can be prepared ahead and the components assembled just before serving.
I discovered the magic of homemade Caesar salad during a summer dinner party that nearly went sideways. With guests arriving in twenty minutes and my planned pasta dish ruined, I frantically searched my kitchen and found chicken breasts, a head of romaine, and a stale baguette. The impromptu Caesar salad I created that evening not only saved dinner but became my most requested dish.
Last spring, I brought this salad to my sister's potluck brunch and watched as people bypassed the fancy quiches and pastries for second helpings. My brother-in-law, who claims to hate salad, asked for the recipe while secretly piling more onto his plate when he thought nobody was looking.
Ingredients
- Day-old bread: The slightly stale texture actually makes superior croutons as they absorb flavors better while maintaining structure.
- Anchovy fillets: These tiny flavor powerhouses dissolve completely and dont taste fishy at all, just deeply savory.
- Romaine lettuce: The sturdy leaves stand up to the creamy dressing without wilting, providing that essential crisp foundation.
- Freshly grated Parmesan: Please skip the pre-grated stuff this once, as freshly grated creates these delicate cheese wisps that melt on your tongue.
Instructions
- Transform bread into gold:
- Toss those bread cubes with olive oil and seasonings until every piece is lightly coated. The kitchen will fill with the aroma of garlic as they bake to golden perfection.
- Cook the chicken just right:
- Sear until you get those beautiful grill marks or golden crust, about 5-6 minutes per side. When you let it rest before slicing, all those flavorful juices redistribute throughout the meat.
- Craft your secret weapon dressing:
- Whisk everything together, taking a moment to appreciate how the pale yellow transforms as each ingredient joins the party. Taste and adjust until it hits that perfect balance of creamy, tangy, and savory.
- Build your masterpiece:
- Start with dressed romaine as your canvas, then artfully arrange the chicken, croutons, and freshly grated Parmesan. Each bite should contain all the different textures and flavors.
Pin it The first time I made this for my partner, we ate on the balcony as the sun set, passing the serving bowl back and forth until it was empty. Something about the combination of crisp lettuce, warm chicken, and those garlicky croutons created a moment of perfect contentment that had nothing to do with fancy ingredients or complicated techniques.
Making It Your Own
Sometimes I swap the chicken for grilled shrimp or add sliced avocado when I need something extra indulgent. The recipe bends to your mood and what you have on hand, which is why it appears on my table in some form almost weekly.
Time-Saving Shortcuts
On hectic weeknights, I often make double batches of croutons and dressing on Sunday, storing them separately for quick assembly. The croutons keep for a week in an airtight container, and the dressing actually improves after a day as the flavors meld.
Serving Suggestions
While perfect on its own as a complete meal, this salad makes an impressive dinner party first course when portioned smaller. I learned this trick when hosting my in-laws for the first time, serving it in chilled bowls before the main course.
- For a family-style presentation, arrange components separately on a large wooden board and let everyone build their own.
- Keep the dressing slightly thicker than you think it should be, as the natural moisture from the lettuce will thin it once tossed.
- Warm the plates slightly before adding the salad to enhance the contrast between the cool lettuce and warm chicken.
Pin it This humble salad has saved countless dinners and created countless memories around my table. I hope it does the same for yours.
Recipe FAQs
- → Can I prepare this salad ahead of time?
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Yes, you can prepare components separately: grill and refrigerate the chicken, make the dressing up to 2 days ahead, and toast the croutons. Assemble just before serving to keep the greens crisp and croutons crunchy.
- → What's the best way to grill the chicken evenly?
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Use boneless, skinless breasts of similar thickness. Pound them gently to even thickness if needed. Grill over medium-high heat for 5-6 minutes per side. Let them rest 5 minutes before slicing to retain juices and ensure even cooking throughout.
- → How can I make this dressing without anchovies?
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Omit the anchovies and add 1/2 teaspoon capers instead for a vegetarian version with similar briny complexity. You can also increase the Worcestershire sauce to 1 tablespoon for deeper umami flavor.
- → Why do the croutons turn soggy?
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Toss the salad with dressing gently and add croutons just before serving. If making ahead, store them in an airtight container and add them only at the last moment. Day-old bread creates sturdier croutons than fresh bread.
- → Can I make this salad gluten-free?
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Absolutely. Simply use gluten-free bread for the croutons and verify that your Worcestershire sauce and mayonnaise are gluten-free certified. All other ingredients—chicken, greens, cheese, and dressing components—are naturally gluten-free.
- → What wine pairs well with this salad?
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A crisp Sauvignon Blanc or light Italian white wine complements the fresh greens and creamy dressing beautifully. The acidity cuts through the richness of the Caesar dressing while enhancing the chicken's subtle flavors.
