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A close-up, top-down shot of a delicious Chicken Caesar Salad in a bowl, featuring crisp romaine, croutons, parmesan, and grilled chicken.
Reda

Classic Chicken Caesar Salad

A timeless Classic Chicken Caesar Salad featuring juicy, pan-seared chicken, crisp romaine lettuce, homemade garlic croutons, and a creamy, tangy Caesar dressing made from scratch. This restaurant-quality salad is surprisingly easy to make at home for a satisfying lunch or dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: American, Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Pan-Seared Chicken
  • 2 boneless, skinless chicken breasts about 1.5 lbs total
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
For the Creamy Caesar Dressing
  • 2 large egg yolks use pasteurized eggs for safety
  • 2 cloves garlic minced
  • 1 tbsp anchovy paste or 2-3 anchovy fillets, minced
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 cup light olive oil or another neutral oil
  • 1/3 cup Parmesan cheese finely grated, plus more for garnish
  • 1/4 tsp black pepper freshly ground
For the Garlic Croutons
  • 3 cups day-old bread cubed into 1-inch pieces (like ciabatta or sourdough)
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
For the Salad Assembly
  • 2 hearts romaine lettuce washed, dried, and chopped
  • Shaved Parmesan cheese for garnish

Equipment

  • Large skillet
  • Mixing Bowls
  • Whisk
  • Baking Sheet

Method
 

Prepare the Croutons
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread them in a single layer on a baking sheet.
  3. Bake for 10-15 minutes, tossing halfway through, until they are golden brown and crisp. Set aside to cool.
Cook the Chicken
  1. Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and garlic powder.
  2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Cook for 5-7 minutes per side, without moving them, until a golden-brown crust forms and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  3. Remove the chicken from the skillet and let it rest on a cutting board for at least 10 minutes. This is crucial for keeping the chicken juicy. Once rested, slice it against the grain.
Make the Caesar Dressing
  1. In a medium bowl, whisk together the egg yolks, minced garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce until well combined.
  2. While whisking continuously, very slowly drizzle in the olive oil in a thin, steady stream. Continue whisking until the oil is fully incorporated and the dressing is thick and emulsified.
  3. Whisk in the 1/3 cup of finely grated Parmesan cheese and the black pepper. Taste and adjust seasoning if needed.
Assemble the Salad
  1. In a large salad bowl, add the chopped romaine lettuce. Pour about half of the Caesar dressing over the lettuce and toss gently to coat. Add more dressing as needed to reach your desired creaminess.
  2. Divide the dressed lettuce among four plates. Top with the sliced pan-seared chicken, a generous amount of homemade croutons, and extra shaved Parmesan cheese.
  3. Serve immediately and enjoy your classic Chicken Caesar Salad!

Notes

Raw Egg Warning: This recipe contains raw egg yolks. It's recommended to use pasteurized eggs, especially for young children, pregnant women, the elderly, or those with compromised immune systems.
Storage: Store leftover dressing in an airtight container in the refrigerator for up to 3 days. The assembled salad is best eaten immediately to prevent the lettuce from becoming soggy.