Chicken Caesar Salad Classic

There's something about a Caesar salad that feels both effortless and indulgent at the same time. I stumbled onto my version of this one during a summer when I was trying to use up a glut of romaine from the farmers market and had some leftover grilled chicken in the fridge. What started as a simple lunch became something I found myself making twice a week, tweaking the dressing here, adjusting the crouton ratio there. It's the kind of dish that proves you don't need complicated techniques to create something that feels restaurant-quality.

I remember bringing this to a potluck where everyone was expecting the usual pasta salads, and watching people come back for seconds still makes me smile. One friend even asked for the dressing recipe, convinced I'd bought it from some fancy deli. The secret I didn't tell her then: it's just six simple ingredients whisked together with confidence.

Ingredients

• Romaine lettuce, 2 large heads: This is where crispness lives, and it matters more than you'd think. Wash and dry it well, because water clinging to the leaves will dilute your dressing.
• Grilled chicken breasts, 2 large (about 300 g): Grill them with confidence and don't skip the resting period. Those five minutes let the juices redistribute, keeping the meat tender and juicy instead of stringy.
• Croutons, 2 cups (80 g): Homemade are wonderful, but store-bought work beautifully too. Add them just before serving so they stay crispy.
• Shaved Parmesan cheese, 1/2 cup (40 g): Use a vegetable peeler or microplane if you have one. Those delicate shards melt slightly against the warm chicken and add elegance without being fussy.
• Mayonnaise, 1/2 cup (120 ml): This is your dressing's foundation, so choose a brand you trust. It's what makes this creamy without being heavy.
• Sour cream, 1/4 cup (60 ml): The tangy counterpoint to the mayo. It keeps everything from tasting too rich.
• Fresh lemon juice, 2 tbsp: Squeeze it yourself if you can. Bottled juice tastes noticeably different and lacks that bright snap.
• Dijon mustard, 2 tsp: A small amount does enormous work, adding depth and a slight sharp note that rounds out the dressing.
• Anchovy fillets, 2 (optional): If using them, mince them finely until they almost disappear. They won't taste fishy; they'll taste umami, like something you can't quite name but absolutely need.
• Garlic clove, 1 finely minced: Raw garlic brings a clean punch. Don't hold back on the mincing.
• Grated Parmesan cheese, 1/4 cup (25 g): This goes in the dressing itself, separate from the shaved cheese on top. It adds texture and authentic Caesar flavor.
• Worcestershire sauce, 1 tsp: Just a whisper of this adds savory complexity.
• Salt and freshly ground black pepper, to taste: Taste as you go. You'll know when it's right.

Instructions

Heat your grill or pan:

Get it to medium-high heat and let it sit there for a minute so it's truly hot. You want those chicken breasts to sizzle the moment they hit the surface.

Season and grill the chicken:

Pat the breasts dry, season generously with salt and pepper, and place them on the grill. Six to seven minutes per side without moving them too much is the sweet spot. The meat will firm up when it's done, and a meat thermometer should read 165°F if you're being precise about it.

Let it rest:

This five minutes matters more than it seems. Transfer the chicken to a clean plate and cover it loosely with foil.

Whisk the dressing together:

In a medium bowl, combine the mayo, sour cream, lemon juice, mustard, anchovies if you're using them, garlic, grated Parmesan, and Worcestershire. Whisk until smooth, then taste it and adjust the seasoning. It should taste bold but balanced, not overly salty.

Toss the lettuce:

In your largest salad bowl, add the chopped romaine and pour in enough dressing to coat it evenly. Use your hands if you need to. Don't be timid with the dressing.

Arrange and finish:

Slice the rested chicken and lay it on top of the dressed lettuce. Scatter the croutons over everything, then shower it with shaved Parmesan. Serve right away while the croutons are still crispy and the chicken is still warm.

Save

There was one afternoon when I made this for my sister while she was visiting, and she sat at my kitchen counter, eating quietly, then suddenly said it reminded her of lunch at our neighbor's house from twenty years ago. I'd never thought about it that way, but that's what a good Caesar does. It connects you to something, even if you're not quite sure what.

Making the Dressing Your Own

The beautiful thing about Caesar dressing is that it's forgiving enough to adapt but structured enough that you can taste when something's off. Some people swear by a raw egg yolk for richness, others use Greek yogurt to lighten it up. I've gone both directions depending on what I had and what I was feeding people. The mayo-and-sour-cream version I've written here is reliable and works every single time.

Grilling Chicken That Stays Tender

The mistake I made for years was flipping the chicken too often, thinking I was preventing it from drying out. All I was doing was interrupting the sear and letting the heat escape. Now I grill with restraint. Chicken breasts are thin enough that you don't need to move them around. Put them down, let them cook undisturbed, flip once, and trust the process. The resting period is when the real magic happens, so don't skip it even though it's tempting to slice into warm meat immediately.

Building Layers of Flavor and Texture

A Caesar salad succeeds because every element has a reason for being there. The crisp lettuce is a canvas, the warm chicken adds substance, the croutons provide contrast, and the cheese brings richness and saltiness. Nothing here is accidental. When you're assembling it, think about making sure each bite has a little of everything. The dressing isn't just a lubricant. It's a bridge that ties all these pieces together into something that feels intentional and complete.

• If you don't have a grill, a heavy skillet on the stove works just as well, and you'll get beautiful browning.
• Make the dressing in advance and store it in a jar in the fridge. It's perfect for having on hand through the week.
• Leftover dressed salad is not great, but leftover dressing and leftover chicken repurposed into new salads the next day is a gift to yourself.

Save

This salad has become my go-to for moments when I want to feel like I've cooked something special without actually spending much time in the kitchen. It proves that simple doesn't have to mean boring.

Questions & Answers for Recipes

→ How do you grill the chicken for best results?

Season chicken breasts with salt and pepper, then grill over medium-high heat for 6–7 minutes per side until cooked through. Let rest before slicing thinly for juicy texture.

→ Can anchovies be omitted from the dressing?

Yes, anchovies add authentic depth but can be left out for a milder dressing without compromising overall flavor.

→ What substitutes can be used for sour cream in the dressing?

Greek yogurt works well as a lighter alternative, maintaining creaminess while reducing fat.

→ How should the salad be assembled for best texture?

Toss chopped romaine with dressing first, then layer sliced grilled chicken, croutons, and shaved Parmesan on top to keep components distinct and crunchy.

→ Are gluten-free options available for the croutons?

Yes, using gluten-free croutons maintains texture and catering to dietary needs without altering the dish’s character.