Caesar Salad - Chicken Caesar Salad

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    You can add grilled chicken to this to make it an entree.


    Garlic Croutons

  1. 2 large garlic cloves, minced fine
  2. 1/4 t salt
  3. 3 T extra virgin olive oil
  4. 3 c 3/4-inch bread cubes from 1 baguette or country loaf
  5. Caesar Dressing

  6. 2 eggs (can use pasteurized), separated keeping yolks only
  7. 1 T plus 2 t lemon juice
  8. 1 t Worcestershire sauce
  9. 1/4 t salt
  10. 1/8 t ground black pepper
  11. 1 medium garlic clove, minced (about 1 t)
  12. 4 flat anchovy fillets, minced (about 1 1/2 t)
  13. 1/3 c extra virgin olive oil
  14. Salad

  15. 2-3 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2 inch pieces (about 10 cups lightly packed)
  16. 1/3 c Parmesan cheese, grated
  17. Chicken (optional)

  18. 6 T kosher salt or 3 T table salt
  19. 3 T sugar
  20. 4 boneless, skinless chicken breast halves (about 6 oz each), trimmed of excess fat
  21. ground black pepper



  1. Adjust oven rack to middle position and heat oven to 350°F.
  2. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh stariner into medium bowl.
  3. Add bread cubes and toss to coat.
  4. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes.
  5. Cool croutons on baking sheet to room temperature.
  6. Croutons can be covered and stored at room temperature up to 24 hours.
  7. Dressing

  8. In a medium bowl, add egg yolks, lemon juice, Worcestershire sauce, salt, pepper, garlic and anchovies.
  9. Whisking constantly, add oil in slow, steady stream.
  10. Adjust seasonings with salt and pepper.
  11. Salad

  12. In large bowl, toss lettuce with dressing (reserving 1/3 of dressing if serving chicken), and Parmesan cheese.
  13. Top with croutons before serving.
  14. Chicken (optional)

  15. Dissolve salt and sugar in 1 1/2 qts cold water in gallon sized zipper-lock bag.
  16. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned.
  17. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.
  18. Grill chicken until spotty brown and firm to touch.
  19. Cut chicken into slices, toss with reserved dressing and serve on top of salad with croutons.

How to Photos

Caesar Salad - Chicken Caesar Salad - How to Photos
Caesar Salad - Chicken Caesar Salad - How to Photos

Picture of Recipe

Caesar Salad - Chicken Caesar Salad - Picture of Recipe
Caesar Salad - Chicken Caesar Salad - Picture of Recipe
Serves: 4
Course: Salad,Lunch,Entree
Type of Food: Salad,
Ethnicity/Origin: Italian
Key Ingredient: Lettuce,Cheese,Chicken
Difficulty: 2 - Medium
Make Ahead: No

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