A restaurant-quality Caesar salad featuring perfectly seasoned grilled chicken, crisp romaine lettuce, and homemade Caesar dressing that rivals any steakhouse version.
Recipe Details
Ingredients
- 600g boneless, skinless chicken breasts
- 45ml extra virgin olive oil, divided
- 5ml garlic powder
- 2.5ml paprika
- 5ml salt, divided
- 2.5ml freshly ground black pepper, divided
- 2 heads romaine lettuce hearts, washed and chopped
- 100g fresh Parmesan cheese, grated
- 150g homemade or store-bought croutons
- 90ml high-quality mayonnaise
- 30ml fresh lemon juice
- 10ml Worcestershire sauce
- 5ml Dijon mustard
- 2.5ml anchovy paste (optional)
- 2 cloves fresh garlic, minced
Instructions
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Season the 600g boneless with 5ml garlic powder, 2.5ml paprika, half the 5ml salt, and half the 2.5ml freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the dressing.
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For the Caesar dressing, whisk together 90ml high-quality mayonnaise, 30ml fresh lemon juice, 10ml Worcestershire sauce, 5ml Dijon mustard, 2.5ml anchovy paste (optional) (if using), 2 cloves fresh garlic, and remaining 5ml salt and 2.5ml freshly ground black pepper in a small bowl. Set aside.
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Heat 2 tablespoons of 45ml extra virgin olive oil in a large skillet or grill pan over medium-high heat. Cook the seasoned 600g boneless for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
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In a large salad bowl, toss the chopped 2 heads romaine lettuce hearts with about three-quarters of the Caesar dressing until well coated.
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Add half of the 100g fresh Parmesan cheese and 150g homemade or store-bought croutons to the dressed lettuce and toss gently.
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Divide the salad among four plates or bowls. Top each serving with sliced chicken, remaining 100g fresh Parmesan cheese, and 150g homemade or store-bought croutons. Drizzle with remaining dressing and serve immediately.
Tips
Chicken Perfection: Pound chicken breasts to even thickness (about 3/4 inch) for uniform cooking. This prevents dry, overcooked edges while ensuring the center reaches safe temperature.
Make-Ahead Dressing: The Caesar dressing can be made up to 3 days ahead and stored in the refrigerator. It actually improves in flavor as the ingredients meld together.
Crouton Alternatives: For a gluten-free option, substitute toasted nuts like pine nuts or chopped walnuts. For extra crunch, try roasted chickpeas seasoned with garlic powder.
Lettuce Prep: Wash romaine lettuce thoroughly and dry completely using a salad spinner. Wet lettuce will dilute the dressing and make the salad soggy.
Anchovy Substitute: If you're avoiding anchovies, add an extra teaspoon of Worcestershire sauce and a pinch of salt to maintain the umami depth that makes Caesar dressing special.
Storage Tips: Store leftover components separately - dressed salad will wilt quickly. Cooked chicken can be refrigerated for up to 3 days and served cold on salad.
Restaurant Style: For an authentic touch, serve with lemon wedges and offer freshly cracked black pepper tableside. Consider adding a few whole anchovy fillets as garnish for traditionalists.