Chicken Caesar Salad (Printable version)

A flavorful blend of grilled chicken, crisp greens, creamy dressing, crunchy croutons, and Parmesan cheese.

# What You'll 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 2.82 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 (0.88 oz)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Preheat grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper. Grill each side for 6 to 7 minutes until cooked through. Let rest for 5 minutes, then slice thinly.
02 - In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies if used, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - Place chopped romaine lettuce in a large salad bowl. Add enough dressing to coat leaves evenly and gently toss to combine.
04 - Arrange sliced grilled chicken on top of the dressed lettuce. Sprinkle croutons and shaved Parmesan cheese over the salad.
05 - Serve immediately with additional dressing on the side if desired.

# Expert Hints:

01 -
  • The homemade dressing tastes infinitely better than anything from a bottle, and it comes together in minutes
  • Perfect for those nights when you want something satisfying but not heavy, and leftovers actually hold up beautifully for lunch the next day
02 -
  • Over dressing your salad before serving will make it soggy by the time everyone sits down, so start with less than you think you need
  • Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
03 -
  • Mince your anchovies finely against the grain so they practically disappear into the dressing
  • Room temperature ingredients blend more smoothly, so set your mayo and sour cream out about 15 minutes before whisking
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