Chicken Caesar Salad Classic (Printable Version)

A hearty salad featuring grilled chicken, crisp romaine, croutons, and creamy Caesar dressing with Parmesan cheese.

# What You'll Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10.6 oz), sliced
03 - 2 cups croutons (approximately 2.8 oz)
04 - 1/2 cup shaved Parmesan cheese (approximately 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 (about 0.9 oz)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# Directions:

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

# Expert Advice:

01 -
  • The dressing comes together in less than five minutes, and it tastes nothing like those bottled versions you've been settling for.
  • Grilled chicken adds real substance without weighing you down, making this feel like a complete meal rather than a side dish.
  • You can prep almost everything ahead and assemble just before eating, perfect for busy weeknights.
02 -
  • If you dress the lettuce and let it sit, it will wilt no matter what you do. This is not a salad you can make hours ahead and refrigerate.
  • The dressing gets better after sitting in the fridge for a day. The flavors settle and deepen, so if you're making it ahead, that's actually ideal. Just make the salad fresh when you're ready to eat.
  • Don't skip the resting period for the chicken. It sounds like a small step, but it's the difference between moist chicken and dry chicken.
03 -
  • If anchovies intimidate you, leave them out the first time. But try them at least once, minced into the dressing where they dissolve. They transform the flavor in ways that taste nothing like fish.
  • Toast your croutons yourself in a dry pan if you have the five minutes. They'll be warmer and crisper than anything you buy.
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