Chicken Caesar Salad

I learned to make Caesar salad the way my neighbor taught me one summer afternoon, standing in her kitchen while she moved through each component with the kind of ease that comes from making something a hundred times. She believed a proper Caesar wasn't just assembly—it was about understanding why each layer mattered, from the snap of the lettuce to the way the dressing clung to every leaf. What started as me watching her work became my go-to meal when I wanted something that felt both simple and impressive, something I could make on a Tuesday night or pull together for friends on short notice.

I remember the first time I made this for someone I was trying to impress—I was so nervous about the dressing breaking or the chicken drying out that I tasted everything three times before they even arrived. When they took that first bite and closed their eyes, I realized it wasn't the perfection I was chasing that mattered; it was that moment of quiet satisfaction when good food does exactly what it's supposed to do.

Ingredients

• 2 large heads romaine lettuce: Look for heads that feel firm and crisp, not wilted or yellowed on the outer leaves. Wash and dry them thoroughly—any excess water will dilute your dressing.
• 2 grilled chicken breasts (about 300 g): The backbone of this salad; I've learned that letting them rest after cooking keeps them tender and juicy.
• 2 cups croutons: Homemade are best if you have time, but store-bought work beautifully as long as they haven't gone stale.
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler on a block of good Parmesan for thin, elegant shards that melt slightly into the warm chicken.
• 1/2 cup mayonnaise: The creamy backbone of your dressing; quality matters here.
• 1/4 cup sour cream: Adds tang and richness without heaviness.
• 2 tablespoons fresh lemon juice: Brightens everything and prevents the dressing from tasting flat.
• 2 teaspoons Dijon mustard: An emulsifier that helps the dressing come together smoothly.
• 2 anchovy fillets, finely minced (optional): They dissolve into the dressing and add depth rather than a fishy taste—trust me on this one.
• 1 garlic clove, finely minced: Raw garlic is sharp; mince it as fine as you can.
• 1/4 cup grated Parmesan cheese: This goes into the dressing itself, different from the shaved cheese.
• 1 teaspoon Worcestershire sauce: A umami anchor that rounds out the flavors beautifully.
• Salt and freshly ground black pepper: Taste as you season; you control how bold this dressing becomes.

Instructions

Get your grill hot and ready:

Heat your grill or grill pan to medium-high heat; you want it hot enough that water droplets sizzle immediately. Pat your chicken breasts dry and season generously with salt and pepper on both sides.

Grill the chicken with confidence:

Place the breasts on the grill and resist the urge to move them around—let them sit for 6 to 7 minutes until you see golden grill marks. Flip once and cook the other side for 6 to 7 minutes until the internal temperature reaches 165°F. Let them rest on a clean plate for at least 5 minutes before slicing; this is when the juices redistribute and the meat stays tender.

Build your dressing:

In a medium bowl, whisk together the mayonnaise and sour cream until smooth. Add the lemon juice, Dijon mustard, minced anchovies, minced garlic, grated Parmesan, and Worcestershire sauce. Whisk until everything is combined and creamy, then taste and adjust salt and pepper to your preference.

Dress the lettuce:

Chop your romaine into bite-sized pieces and place it in a large salad bowl. Pour enough dressing over the lettuce to coat everything lightly—about two-thirds of your dressing—and toss gently until every piece glistens.

Arrange and garnish:

Divide the dressed lettuce among four plates or bowls. Top each portion with sliced chicken breast, then scatter croutons and shaved Parmesan across the top. Drizzle a little extra dressing over the chicken if you like.

Save

There's something about Caesar salad that has kept it on menus and in home kitchens for decades, and standing over a bowl of it now, I understand why. It's the kind of dish that feels indulgent without being fussy, something you crave and something that never disappoints.

Why This Salad Works

Every element of a Caesar salad serves a purpose. The crisp lettuce provides structure and a cool, clean base. The warm chicken adds protein and substance so you're actually satisfied after eating it. The croutons give you texture and a little richness, and the Parmesan brings saltiness and umami. The dressing ties everything together, coating each component just enough so that every bite has flavor without drowning anything. When you understand this balance, you can build variations confidently.

Making It Your Own

I've made this salad with rotisserie chicken on nights when I didn't have time to grill, with Greek yogurt instead of sour cream when I was trying to eat lighter, and once with grilled shrimp instead of chicken because that's what I had in the freezer. The beauty of a Caesar is that it's a formula you can adjust without losing what makes it special. Keep the dressing core—the mayonnaise, lemon juice, garlic, and anchovy paste—and everything else becomes a variable. Some people skip the anchovies entirely and use extra Worcestershire instead; others add a pinch of cayenne for heat or swap in lime juice for a brighter note.

The Dressing Game-Changers

I've learned that the dressing is where this salad lives or dies, and I've made every mistake possible while trying to perfect it. The key is emulsification—that's why the Dijon mustard and the egg yolks in the mayonnaise matter so much. They help hold the oil and liquid together in a creamy suspension. If you use bottled dressing, you miss the moment of watching your whisked ingredients transform into something silky and luxurious. The other revelation came when I started using really good Parmesan, the kind you buy as a wedge and grate yourself; the difference is subtle but real, adding a depth that pre-grated never quite achieves.

• Make your dressing at least an hour before serving so the flavors marry and deepen.
• If you're sensitive to raw garlic, mince it very fine and let it sit in the lemon juice for a few minutes first; this mellows it slightly.
• Taste constantly as you build—every brand of mayonnaise, every type of Worcestershire tastes slightly different, so trust your palate, not just the recipe.

Save

This is the kind of salad that proves simple doesn't mean boring, and that the best meals are often the ones made without overthinking them. Make it, enjoy it, and don't apologize for how good it tastes.

Recipe FAQs

→ How do I grill the chicken perfectly?

Season with salt and pepper, then grill over medium-high heat for 6-7 minutes each side until fully cooked. Rest before slicing to retain juices.

→ Can I omit anchovies in the dressing?

Yes, anchovies add depth but can be left out for a milder, yet still flavorful dressing.

→ What can I use instead of sour cream in the dressing?

Greek yogurt is a great substitute, offering creaminess with a lighter touch.

→ Are there alternatives to croutons for texture?

Toasted nuts or seeds can provide crunch while catering to gluten-free preferences.

→ How should this salad be served for best flavor?

Serve immediately after assembling, with extra dressing on the side for added taste.