Chicken Caesar Salad

The lunch rush at my first restaurant job taught me everything about Caesar salad. The head chef made tableside dressing with this theatrical flair that made every customer lean in. I started sneaking practice batches during slow afternoons, mesmerized by how anchovies could disappear into something so creamy and savory. My version still echoes those cramped kitchen days, but the rhythm of whisking that dressing feels like muscle memory now.

My neighbor used to make this for Sunday suppers when we were too broke for takeout but wanted something that felt special. She taught me how to tear the lettuce by hand instead of cutting it, something about bruising the leaves that seemed ridiculous at the time. Now I do it automatically, and every time I break apart a head of romaine, I am back in her tiny kitchen with the windows open, watching her improvise measurements with the confidence of someone who has made a thousand Caesars before.

Ingredients

• Romaine lettuce: Two large heads give you enough crunch and structure to hold up to the heavy dressing without wilting immediately
• Grilled chicken breasts: Seasoning them before grilling and letting them rest keeps the meat juicy and adds those beautiful char lines
• Croutons: Two cups might seem excessive until you realize they are the salty, crispy element that ties everything together
• Shaved Parmesan: Shaving instead of grating gives you those delicate, melt-on-your-tongue ribbons throughout the salad
• Mayonnaise and sour cream: This combination creates the creamy base while letting the sharper flavors shine through
• Fresh lemon juice: You need this brightness to cut through all that richness and wake up your palate
• Anchovy fillets: Do not skip them if you want that authentic Caesar depth, even if you think you hate anchovies
• Garlic clove: One clove minced finely gives you background warmth without overwhelming the other ingredients

Instructions

Grill the chicken while you prep everything else:

Season both sides generously with salt and pepper, then grill over medium-high heat for 6 to 7 minutes per side until you have nice grill marks and the meat is cooked through. Let it rest for 5 minutes before slicing, or all those juices will end up on your cutting board instead of in your salad.

Whisk together the dressing:

Combine the mayonnaise, sour cream, lemon juice, Dijon mustard, anchovies, garlic, grated Parmesan, and Worcestershire sauce in a medium bowl. Whisk until everything is smooth and emulsified, then taste and adjust the salt and pepper until it hits that perfect balance of creamy, tangy, and savory.

Build the salad:

Place your chopped romaine in a large bowl and toss with just enough dressing to coat the leaves lightly. Arrange the sliced grilled chicken on top, then scatter the croutons and shaved Parmesan over everything. Serve right away while the lettuce is still crisp and the chicken is slightly warm.

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This became my go-to dinner for nights when my daughter had soccer practice and we needed something fast but satisfying. She started requesting it for her birthday dinner, and there is something sweet about how a salad feels like celebration food when you make it with enough care. Now I double the dressing and keep it in the fridge for those emergency nights when a good meal feels like pulling off a magic trick.

Making It Your Own

Sometimes I add capers to the dressing for extra brine and texture, or a pinch of red pepper flakes when I want warmth behind the creaminess. A rotisserie chicken works beautifully if you are short on time, just slice it up and skip the grilling step. The dressing improves after a few hours in the refrigerator, so feel free to make it ahead and let the flavors meld together.

Serving Suggestions

A chilled glass of Sauvignon Blanc cuts through the richness of the dressing perfectly. I like to serve this with some crusty bread on the side, even though it seems redundant with croutons already in the salad. On warm evenings, this plus a simple dessert feels like restaurant quality dinner without ever turning on the oven.

Storage Tips

The dressing keeps in an airtight container for up to a week, and honestly tastes better on day two. Store leftover components separately and assemble right before serving to maintain that perfect crunch. The grilled chicken is best used within three days, but you can slice and freeze it if you have more than you will eat quickly.

• Never dress the entire salad if you are planning to have leftovers
• Toast your own croutons from day-old bread if you have time
• Let the salad sit for just 5 minutes after tossing before serving

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There is something deeply satisfying about a salad that eats like a meal. This one has saved me countless weeknights and never fails to make dinner feel like an occasion.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the dressing and grill the chicken up to 24 hours in advance. Store them separately in the refrigerator. Assemble the salad just before serving to maintain the crisp texture of the romaine lettuce and croutons.

→ What can I substitute for anchovies?

For a milder flavor, simply omit the anchovies. Worcestershire sauce also provides depth and umami notes. Alternatively, use anchovy paste or capers for a similar salty, savory element without the whole fish texture.

→ How do I make this gluten-free?

Replace regular croutons with gluten-free alternatives, either store-bought or homemade using gluten-free bread. Ensure your Worcestershire sauce is certified gluten-free, as some brands contain malt vinegar.

→ Can I use rotisserie chicken instead?

Absolutely. Using store-bought rotisserie chicken is a fantastic time-saving shortcut. Simply shred or slice the meat and arrange it on the dressed lettuce. This reduces prep time significantly while still delivering excellent flavor.

→ How long does the dressing keep?

The homemade Caesar dressing stores well in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve over time. Give it a good stir before using, as separation may occur.

→ What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the rich, creamy dressing beautifully. For red wine lovers, a light Pinot Noir works well without overpowering the delicate flavors.