Chicken Caesar Salad with Parmesan (Printable Version)
Tender grilled chicken over crisp romaine with homemade Caesar dressing, croutons, and Parmesan shavings.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad Components
05 - 2 large heads romaine lettuce, chopped
06 - 1 cup croutons
07 - 1/2 cup shaved or grated Parmesan cheese
→ Caesar Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons freshly grated Parmesan cheese
10 - 1 tablespoon lemon juice
11 - 1 tablespoon Dijon mustard
12 - 2 teaspoons Worcestershire sauce
13 - 2 teaspoons anchovy paste
14 - 2 cloves garlic, minced
15 - 1/4 teaspoon black pepper
# How-To:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt and black pepper.
03 - Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest 5 minutes, then slice thinly.
04 - In a large bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, and black pepper until smooth. Adjust seasoning to taste.
05 - Add chopped romaine lettuce to the bowl and toss with enough dressing to lightly coat.
06 - Add croutons and half the Parmesan; toss gently.
07 - Divide salad among plates. Top each with sliced grilled chicken and remaining Parmesan.
08 - Serve immediately.
# Expert Hints:
01 -
- The homemade Caesar dressing comes together in minutes and tastes infinitely better than anything from a bottle
- Perfectly grilled juicy chicken transforms this from side dish into a protein-packed main course
02 -
- Letting the chicken rest for those full 5 minutes is what keeps it juicy instead of dry
- The dressing tastes better after sitting for 10 minutes so make it first while the grill heats up
03 -
- Pound the chicken to even thickness so it cooks evenly without drying out
- Use room temperature ingredients for the dressing to help it emulsify properly