Chicken Caesar Salad

Caesar salad is a great starter but can also be a hearty main dish with the addition of grilled chicken and homemade croutons. 

A few days ago a had a great Caesar salad out at one our local restaurants. There is something special about that light, tangy dressing with fresh Parmesan cheese. I realize that some people steer clear of Caesar salad due to the raw egg, but remember…there were raw eggs in all that cookie dough you ate as a kid! So, be as brave as a kid and have fun making this tasty salad!

Croutons Ingredients:

  • 2 cloves garlic, crushed
  • 3 tablespoons olive oil
  • 2 cups sourdough bread, cut into 1/2″ cubes

Dressing Ingredients:

  • 1 large egg, raw or coddled*
  • 1 teaspoon Worcestershire 
  • 1 teaspoon white wine vinegar
  • 3 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 1/2 teaspoon pepper, freshly ground (8 or 9 twists)
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • 3 heads Romaine lettuce
  • 1/3 cup Parmesan cheese, grated
  • 2-3 Grilled Chicken Breasts


  1. For the croutons: Preheat oven to 350 degrees. In a saute pan, heat olive oil over medium heat. Add crushed garlic and saute for 1 minute. Discard the garlic and let oil cool.
  2. On a sheet pan, toss bread cubes with the garlic olive oil. Bake for 15-20 minute, stirring every 5 minutes. Remove from oven and cool.
  3. For the dressing: In the bowl of your food processor, combine egg, Worcestershire, white wine vinegar, lemon juice, garlic, pepper, anchovy paste and Dijon mustard. Process until smooth.
  4. While blending, drizzle olive oil until completely incorporated. Season to taste.
  5. For the Chicken: Season chicken breasts with salt and pepper and coat with olive oil. Grill 4-5 minutes on each side until cooked through. Remove from grill and let rest 5 minutes.
  6. For the salad: Chop the romaine into 1/2″ pieces and add to a large bowl. Toss with 3-4 tablespoons of the dressing. Add more dressing as necessary until you reach the desired amount. Transfer to individual serving bowls.
  7. Slice the chicken at an angle and place atop each salad. Add croutons and sprinkle with freshly grated Parmesan.

*A coddled egg is one that has been boiled for 45 seconds.

Don’t forget to toss the croutons in! I was a few bites in before realizing that something was missing. Here is how the leftovers looked the next day with croutons…

Mmmm, croutons!

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