Chicken Caesar Salad

The summer my roommate taught me to make Caesar dressing from scratch changed everything. We had this tiny apartment kitchen with barely any counter space, and she insisted that anchovies were not optional. I was skeptical, honestly. One taste of that creamy, tangy, umami-packed sauce, and I finally understood why people get obsessed with homemade Caesar. Now I cannot go back to the bottled stuff.

I made this for a dinner party last spring when my friends were coming over after we had all been traveling. Everyone walked in exhausted and hungry, and something about tearing into crisp, cold lettuce with warm chicken just felt restorative. They kept asking what made the dressing so good, and I got to share the secret about anchovies. Watching people go from tired to happy over a salad is pretty much the best feeling.

Ingredients

• 2 large heads romaine lettuce: The crisp, watery crunch is the backbone of any good Caesar, so do not skip the chilling step before serving
• 2 grilled chicken breasts: Letting these rest after grilling keeps all the juices inside where they belong
• 2 cups croutons: Homemade from day-old bread are best, but good store-bought ones work perfectly fine
• 1/2 cup shaved Parmesan: Use a vegetable peeler to get those thin, elegant sheets that melt on your tongue
• 1/2 cup mayonnaise: This creates the creamy base that makes the dressing cling to every leaf
• 1/4 cup sour cream: Adds just enough tang to balance the richness
• 2 tbsp fresh lemon juice: Brightens everything and cuts through the creamy elements
• 2 tsp Dijon mustard: The secret ingredient that makes all the flavors pop
• 2 anchovy fillets: Trust me on this one, they dissolve into pure savory magic without any fishy taste
• 1 garlic clove: Minced finely so you get little bursts of flavor throughout
• 1/4 cup grated Parmesan: Different from the shaved cheese, this melts into the dressing for depth
• 1 tsp Worcestershire sauce: Adds that subtle complexity that makes people ask what is in this

Instructions

Get your chicken going:

Fire up that grill to medium-high and season your chicken breasts generously with salt and pepper. Let them cook for 6 to 7 minutes per side until they are beautifully marked and cooked through, then give them a full 5 minutes to rest before slicing into thin strips.

Whisk up the magic dressing:

In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Dijon, anchovies, garlic, grated Parmesan, and Worcestershire. Whisk until everything is smooth and creamy, then taste and adjust the salt and pepper until it sings.

Dress your lettuce:

Pile the chopped romaine into your largest salad bowl and drizzle with enough dressing to coat each leaf lightly. Toss gently with your hands to make sure every piece gets some love.

Build the masterpiece:

Arrange those warm grilled chicken slices on top of the dressed lettuce, then scatter the croutons and shaved Parmesan over everything like you are plating at a restaurant.

Serve it up:

Get this on the table right away while the croutons are still crunchy and the chicken is still warm, with extra dressing on the side for anyone who likes it really creamy.

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This salad has become my go-to when I want to feed people something that feels special but does not require me to be stuck in the kitchen all evening. There is something so satisfying about watching friends realize that yes, this is going to be good.

Making It Your Own

Sometimes I throw in some cherry tomatoes when they are in season, or add avocado if I want something more substantial. The dressing is versatile enough to handle extras without losing its identity.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love serving this with a simple garlic bread or some roasted potatoes on the side.

Make Ahead Magic

The dressing keeps in the fridge for up to a week and actually gets better over time. You can grill the chicken a day ahead and slice it just before serving.

• Store the croutons separately so they stay crunchy
• Keep everything else in separate containers until ready to toss
• Never dress the salad until you are ready to eat

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There is something so honest about a really good Caesar salad, the way it balances rich and bright, creamy and crunchy. I hope this becomes one of those recipes you turn to again and again.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare the dressing up to 3 days in advance and store refrigerated. Grill chicken and chop lettuce earlier in the day, but toss everything together just before serving to maintain crispness.

→ What can I substitute for anchovies?

For a milder flavor, omit anchovies entirely or add 1 teaspoon of Worcestershire sauce and an extra pinch of salt. Capers also provide a similar salty, briny element.

→ How do I make this gluten-free?

Use gluten-free bread to make homemade croutons or purchase certified gluten-free croutons. Ensure your Worcestershire sauce is gluten-free, as some brands contain barley malt vinegar.

→ Can I use store-bought dressing?

Yes, though homemade dressing offers superior freshness and flavor control. If using bottled dressing, look for brands with real Parmesan and minimal preservatives for the best taste.

→ What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or dry Chardonnay complements the rich dressing and grilled chicken beautifully. The acidity cuts through the creamy dressing.

→ How do I store leftovers?

Store components separately: lettuce in a sealed container with paper towels, chicken in an airtight container, and dressing in a jar. Assemble fresh when ready to eat for best texture.