Chicken Caesar Salad

There's something about the sound of chicken hitting a hot grill that signals the beginning of lunch done right. My neighbor first introduced me to making Caesar salad at home when she casually mentioned hers tasted nothing like restaurant versions, and I was skeptical until I tasted the creamy, garlicky dressing she'd whisked together in minutes. That afternoon taught me that the secret wasn't complicated ingredients or fancy technique, but respecting each component and letting crisp lettuce, properly seasoned chicken, and a real dressing do what they do best together.

I made this for my sister's book club once, worried the salad would wilt before everyone arrived, but it actually kept beautifully for an hour because I dressed only what we were eating immediately. She asked for the dressing recipe before dessert even came around, which felt like the highest compliment possible.

Ingredients

• Romaine lettuce: Two large heads give you enough volume to feed four people generously, and the crisp, sturdy leaves hold dressing without turning soggy.
• Grilled chicken breasts: About 300 grams total, sliced after resting so they stay juicy and the heat doesn't escape the second they hit the plate.
• Croutons: Two cups of good ones make or break this salad, providing the textural contrast that keeps each bite interesting.
• Shaved Parmesan cheese: Half a cup of the real thing, shaved thin so it melts slightly into the warmth of the chicken.
• Mayonnaise: Half a cup forms the creamy base of the dressing, richer than vinegar alone but balanced by the other flavors.
• Sour cream: A quarter cup lightens the mayo without sacrificing flavor, making the dressing luxurious but not heavy.
• Fresh lemon juice: Two tablespoons brighten everything and keep the dressing from tasting flat or one-dimensional.
• Dijon mustard: Two teaspoons add subtle heat and help emulsify the dressing so it coats evenly.
• Anchovy fillets: Two minced fillets are optional but honestly, they're what separates a good Caesar from a great one, adding umami depth without fishiness.
• Garlic clove: One minced clove should be fresh enough that you feel it in the back of your throat slightly, but not overwhelming.
• Grated Parmesan cheese: A quarter cup goes into the dressing itself, layering cheese flavor in a way that feels intentional.
• Worcestershire sauce: One teaspoon is the ingredient many people forget but immediately notice when it's there.
• Salt and pepper: Taste as you go, because mayo can muffle flavors and you'll need more seasoning than you'd think.

Instructions

Heat your grill properly:

Get the grill or grill pan screaming hot over medium-high heat so the chicken develops those beautiful golden marks that signal a good sear. This usually takes about five minutes of preheating.

Season and grill the chicken:

Pat the chicken breasts dry, season generously with salt and pepper on both sides, then lay them on the grill and resist the urge to move them around. Let them sit for 6 to 7 minutes per side until they're cooked through, then transfer to a plate and let them rest for at least 5 minutes before slicing.

Build the dressing:

In a medium bowl, whisk the mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies if using, garlic, grated Parmesan, and Worcestershire sauce until smooth and cohesive. Taste it, adjust salt and pepper, and if it feels too thick, thin it slightly with a teaspoon of water at a time.

Dress the lettuce:

Tear or chop the romaine into bite-sized pieces, then toss in a large salad bowl with enough dressing to coat every leaf lightly. You want flavor but not puddles of dressing at the bottom.

Compose and serve:

Arrange the sliced chicken over the dressed lettuce, scatter croutons across the top, then finish with shaved Parmesan cheese. Serve immediately while everything's still cool and crisp, with extra dressing on the side for anyone who wants more.

Save

This salad became my go-to dinner on nights when I wanted something that felt indulgent but didn't require hours in the kitchen or complicated cleanup. It's the kind of meal that makes you feel taken care of, even when you're the one doing the taking care.

On Dressing and Balance

The magic of a Caesar dressing is that it's bold without being overwhelming, creamy without being heavy, and it somehow tastes both simple and complex at the same time. I've learned that this balance depends entirely on not skipping the anchovies if you can stomach them, and on tasting as you go because mayo brands vary in salt and richness. The lemon juice is what keeps it from tasting like straight mayo, and the Worcestershire adds that umami note that makes people ask what the secret ingredient is.

Customizing Your Version

Rotisserie chicken works beautifully if you're short on time, though grilling adds a smokiness that changes the whole character of the dish. For a lighter version, Greek yogurt swaps in for sour cream and cuts the fat without sacrificing richness, though the tang shifts slightly. Some people love adding hard-boiled eggs or bacon, which I've done at book clubs and potlucks, and honestly, they disappear first.

Wine Pairings and Serving Moments

A crisp Sauvignon Blanc cuts right through the richness of the dressing and lets the salad feel like a complete meal instead of just a side. I've also found that serving this salad slightly cooler than room temperature, but not ice-cold, keeps the chicken tender and the lettuce from wilting too quickly. If you're making this for a crowd, assemble the greens and dressing ahead of time, then add the chicken and croutons only when you're ready to serve.

• Keep that extra dressing in a jar in the fridge for up to a week, using it on virtually any green or grilled vegetable.
• If your lettuce starts to look tired, soak it in ice water for 10 minutes to perk it back up before dressing.
• Toast your own croutons the day before if you want to feel extra, brushing bread cubes with olive oil and broiling them until golden.

Save

This Caesar salad is proof that simple doesn't mean boring, and that feeding yourself something delicious doesn't require apologies or shortcuts. Make it once and you'll understand why it's a classic.

Recipe Questions & Answers

→ What type of lettuce is best for this salad?

Fresh, crisp romaine lettuce works best as it holds texture and balances the creamy dressing.

→ How should the chicken be cooked for optimal flavor?

Grilling the chicken breasts over medium-high heat seals in juices and adds a smoky flavor, complementing the salad components.

→ Can the anchovies in the dressing be omitted?

Yes, anchovies add a subtle umami depth but can be skipped for a milder taste without greatly affecting the dressing.

→ What is a good substitute for sour cream in the dressing?

Greek yogurt is an excellent alternative that keeps the dressing creamy with a slight tang.

→ How can I make this dish gluten-free?

Use gluten-free croutons or omit them entirely to keep the salad gluten-free.