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Ultimate Chicken Caesar Salad with From-Scratch Dressing and Homemade Croutons

A close-up of a delicious chicken caesar salad with grilled chicken slices, croutons, and shaved parmesan cheese.
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Create a restaurant-style Chicken Caesar Salad at home in under 35 minutes. This recipe features crisp romaine, tender grilled chicken, crunchy homemade croutons, and a rich, creamy Caesar dressing made from scratch.

Ingredients

Scale
  • 2 large heads romaine lettuce, washed and chopped
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil (for chicken)
  • Salt and pepper to taste (for chicken)
  • 1 cup homemade croutons
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • For the Dressing:
  • 2 large egg yolks (pasteurized recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon anchovy paste (optional, for authentic flavor)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup olive oil (extra virgin)
  • 1/4 cup neutral oil (like canola or grapeseed)
  • Salt and freshly ground black pepper to taste
  • For the Croutons:
  • 4 cups cubed day-old bread (sourdough or French bread works well)
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Rub with 1 tablespoon of olive oil. Grill or pan-sear over medium-high heat for 6 to 8 minutes per side, until cooked through (internal temperature reaches 165°F). Remove, let rest for 5 minutes, then slice or cube.
  2. Make the Croutons: Preheat your oven to 350°F. In a bowl, toss the bread cubes with 3 tablespoons of olive oil, garlic powder, and salt. Spread in a single layer on a baking sheet. Bake for 10 to 15 minutes, tossing halfway, until golden brown and crisp. Set aside.
  3. Make the Dressing: In a medium bowl, whisk together the egg yolks, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste (if using), and lemon juice until combined.
  4. Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking vigorously. Once the mixture emulsifies and thickens, slowly whisk in the 1/4 cup of neutral oil until the dressing is creamy. Season with salt and pepper to your taste.
  5. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce and the homemade croutons.
  6. Pour about half of the Caesar dressing over the lettuce mixture. Toss gently until the lettuce is lightly coated. Add more dressing as needed to reach your desired creaminess.
  7. Add the sliced grilled chicken and 1/2 cup of grated Parmesan cheese. Toss once more gently.
  8. Serve immediately on plates, topping each serving with an extra sprinkle of fresh Parmesan cheese.

Notes

  • For a faster dressing, use an immersion blender or food processor to combine the ingredients. Drizzle the oils in slowly while blending.
  • If you skip the anchovy paste, the dressing will still be flavorful, but the paste provides the classic savory depth of a restaurant-style Caesar.
  • You can prepare the chicken, dressing, and croutons up to one day ahead for quick assembly when you need a 15-minute dinner.

Nutrition

Find it online: https://cookerycommand.com/best-caesar-salad-recipe-with-chicken/