Save to Pinterest The sound of croutons crunching against a fork still takes me back to my first restaurant job, where the prep cook taught me that a great Caesar salad lives or dies by the dressing's consistency. We made it fresh every morning, and I can still remember the sharp tang of garlic hitting my fingers as I minced anchovies into the mix. Something about watching those crisp romaine leaves get coated in that creamy, pale gold dressing made even the busiest dinner rush feel worthwhile.
Last summer, I made this for a backyard barbecue when my vegetarian friend insisted she'd just eat sides. She ended up asking for the dressing recipe before she even finished her first bite. There's something about the combination of warm, smoky chicken against cold, crisp lettuce that makes people stop mid-conversation and actually focus on their food.
Ingredients
- 2 large heads romaine lettuce: Chilled and crisped makes all the difference in texture
- 2 grilled chicken breasts (approx. 300 g): Season liberally before grilling for the best flavor
- 2 cups (80 g) croutons: Homemade or store-bought, just make sure they're seriously crunchy
- 1/2 cup (40 g) shaved Parmesan cheese: Use a vegetable peeler for those beautiful thin curls
- 1/2 cup (120 ml) mayonnaise: Real mayo, not Miracle Whip, gives the right creamy base
- 1/4 cup (60 ml) sour cream: Adds tang and helps balance the richness
- 2 tbsp fresh lemon juice: Brightens everything and cuts through the creamy elements
- 2 tsp Dijon mustard: Provides that subtle sharpness that defines classic Caesar
- 2 anchovy fillets, finely minced: Don't skip them, they melt into the background and add umami depth
- 1 garlic clove, finely minced: Fresh garlic hits differently than powder ever could
- 1/4 cup (25 g) grated Parmesan cheese: Mix this right into the dressing for extra savory notes
- 1 tsp Worcestershire sauce: The secret ingredient that ties everything together
- Salt and freshly ground black pepper: Taste as you go, the anchovies and Parmesan already bring salt
Instructions
- Grill the chicken:
- Heat your grill to medium-high and season both sides generously with salt and pepper. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes so the juices redistribute. Slice thinly against the grain for the most tender bites.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, lemon juice, Dijon, anchovies, garlic, grated Parmesan, and Worcestershire until smooth and creamy. Taste and adjust the seasonings, remembering it will mellow slightly once it coats the lettuce.
- Dress the lettuce:
- Place the chopped romaine in a large bowl and drizzle with just enough dressing to coat the leaves lightly. Toss gently with your hands to ensure every piece gets some love without weighing it down.
- Assemble the salad:
- Arrange the dressed lettuce on a platter or individual plates, then fan the warm chicken slices across the top. Scatter the croutons and shaved Parmesan generously so each forkful gets a bit of everything.
- Serve immediately:
- Bring extra dressing to the table for anyone who wants to go heavier on the sauce, but don't let the dressed lettuce sit too long or it will start to wilt.
Save to Pinterest My partner's grandmother used to say that a Caesar salad was just an excuse to eat Parmesan and croutons with a fork. After making this version at home, I'm starting to think she was onto something profound.
Making It Your Own
Sometimes I swap half the romaine for baby kale when I want something with more backbone. The slight bitterness plays beautifully with the creamy dressing, and it holds up better if you're packing this for lunch the next day. Just massage the kale first with a little olive oil so it doesn't feel like eating a sweater.
The Art of Homemade Croutons
Take a day-old baguette, cut it into cubes, toss with olive oil and garlic powder, then bake at 400°F until golden and crispy. They'll keep in an airtight container for a week, and suddenly every salad in your life gets exponentially better. The difference between store-bought and homemade croutons is honestly shocking.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness and highlights the lemon in the dressing. For something non-alcoholic, try sparkling water with a squeeze of lime. And if you're serving this as a main course, some garlic bread on the side never hurt anyone.
- Let the dressing sit for at least 30 minutes before serving
- Warm plates make a surprising difference in how the salad tastes
- The salad works best when the chicken is still slightly warm
Save to Pinterest Some salads feel like an afterthought, but this one has always felt like a proper meal to me. Hope it finds its way into your regular rotation.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of grilling?
Yes, rotisserie chicken works perfectly as a time-saving substitute. Simply shred or slice the meat and arrange it over the dressed lettuce. This shortcut reduces preparation time significantly while maintaining great flavor.
- → How do I make this gluten-free?
Replace regular croutons with gluten-free alternatives or omit them entirely. Check that your Worcestershire sauce and mayonnaise are certified gluten-free, as some brands contain wheat-based additives. The dressing itself is naturally gluten-free when using appropriate ingredients.
- → Can I make the dressing ahead of time?
Absolutely. The Caesar dressing can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. The flavors actually improve after a day or two, allowing the garlic and anchovy to meld beautifully with the creamy base.
- → What if I don't like anchovies?
Anchovies provide authentic depth but are completely optional. For a milder version, simply omit them. Worcestershire sauce contains anchovy paste as well, so you might reduce that amount if you're sensitive to fish flavors. Capers can add a similar salty-briny element without the fish taste.
- → How long does this salad keep?
This salad is best enjoyed immediately after assembly, as the dressing can make the romaine wilt over time. However, you can prep components separately: washed and chopped lettuce stays fresh 2-3 days, grilled chicken lasts 3-4 days, and dressing keeps up to 5 days refrigerated.
- → Can I lighten this version?
Substitute Greek yogurt for sour cream to reduce fat and increase protein. Use less mayonnaise or a light version. Reduce the amount of dressing and add more vegetables like cherry tomatoes, cucumbers, or bell peppers to bulk up the salad without adding many calories.