Chicken Caesar Salad

There's something about a Caesar salad that makes you feel like you're making something more impressive than you actually are. My cousin brought one to a summer potluck years ago, and I remember watching people go back for thirds, even though it was just lettuce, chicken, and some creamy dressing. That night I realized it wasn't about complexity—it was about getting the fundamentals right and letting them shine. Now when I make it, I think about that moment and how a simple salad somehow became the thing everyone remembers.

I made this for a weeknight dinner when my roommate mentioned being exhausted from back-to-back meetings, and I watched her actually slow down and eat properly for the first time all week. The grilled chicken was still warm, the dressing was tangy and rich, and somehow a salad became the thing that made her evening feel less rushed. Those are the moments that remind me cooking for someone matters more than the dish itself.

Ingredients

• Romaine lettuce: Choose heads that feel crisp and heavy—flimsy lettuce absorbs too much dressing and gets mushy fast.
• Grilled chicken breasts: The protein that makes this a real meal; season generously before grilling so the flavor goes all the way through.
• Croutons: Homemade or store-bought both work, but add them right before serving or they'll turn soggy within minutes.
• Shaved Parmesan: Use a vegetable peeler or microplane to create thin curls that melt slightly from the warmth of the chicken.
• Mayonnaise: The base of the dressing; don't skimp on quality here because it's the foundation everything else builds on.
• Sour cream: Adds tang and keeps the dressing from being one-note creamy.
• Fresh lemon juice: Brightens everything and prevents the dressing from tasting heavy.
• Dijon mustard: A small amount creates depth without tasting like mustard.
• Anchovy fillets: Optional but worth it if you're not anchovy-shy; they dissolve into the dressing and add umami that makes people ask for the recipe.
• Garlic: Mince it fine so it distributes evenly and doesn't leave harsh chunks.
• Worcestershire sauce: The secret ingredient that ties everything together with a savory-sweet complexity.

Instructions

Get the grill ready:

Heat your grill or grill pan to medium-high until you can feel the heat radiating a few inches above the surface. Pat your chicken breasts dry and season both sides generously with salt and pepper—the seasoning sticks better to dry skin than wet.

Grill the chicken:

Lay the chicken on the hot grill and resist the urge to move it around. Let it sit for 6 to 7 minutes per side until you see golden char marks and the internal temperature hits 165°F. Those marks mean flavor, not just color.

Rest the chicken:

Once cooked through, transfer to a cutting board and let it rest for 5 minutes—this keeps the juices inside instead of running all over your plate when you slice it.

Build the dressing:

In a bowl, whisk mayonnaise, sour cream, and lemon juice together until smooth, then add the mustard, minced anchovy if using, garlic, grated Parmesan, and Worcestershire sauce. Taste it and adjust salt and pepper—this is your only chance to fix the flavor before everything comes together.

Dress the lettuce:

Chop your romaine into bite-sized pieces and toss it in a large bowl with enough dressing to coat every leaf lightly. Too much dressing and it becomes heavy; too little and it tastes like nothing.

Assemble and serve:

Slice your rested chicken against the grain and lay it over the dressed lettuce, then shower the whole thing with croutons and shaved Parmesan. Serve immediately with extra dressing on the side for people who want more.

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I once brought a Caesar salad to a dinner party where someone didn't think they liked salads, and by the end of the meal they were scraping dressing off the bottom of the bowl with a piece of bread. It wasn't a revelation or anything dramatic—it was just the quiet moment when food stops being about nutrition and becomes about having someone enjoy something you made. That's when I knew this recipe was worth keeping.

The Dressing Makes Everything

The dressing is where this salad lives or dies. When you whisk it together, you're creating something creamy but balanced, rich but not heavy, that clings to lettuce instead of sliding off onto the plate. I learned early on that skipping steps or using bottled dressing doesn't save time—it just changes the dish into something that tastes like what it actually is: convenience. The whole process takes maybe 5 minutes, and those 5 minutes are the difference between a salad and an experience.

Playing With the Recipe

Rotisserie chicken from the grocery store works perfectly if you're short on time or don't want to fire up the grill. Greek yogurt replaces the sour cream if you want something lighter, though you'll lose a tiny bit of that tangy edge. Some people skip the anchovies entirely, and the dressing is still delicious—but if you've never tried it with them, add just one or two next time and see if it changes your mind about what you thought you were tasting.

Simple Sides and Pairings

This salad doesn't need much else, but a piece of crusty bread and a cold glass of Sauvignon Blanc beside your plate turns dinner into something that feels unhurried. I've also served it with a simple tomato soup on cooler days, and the way the warm soup and cold salad balance each other is something worth remembering. It's flexible that way—it works as a complete meal or as part of something bigger.

• A crisp white wine cuts through the richness of the dressing without competing for attention.
• Crusty bread is essential for soaking up the last of the dressing on your plate.
• You can make this salad vegetarian by leaving out the chicken and adding a fried egg on top instead.

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This salad has a way of becoming the thing people ask you to make. It's simple enough that you won't stress making it, but good enough that everyone will notice you cared.

Recipe Q&A

→ What is the best way to grill the chicken?

Season the chicken breasts with salt and pepper, then grill over medium-high heat for 6–7 minutes per side until fully cooked. Let them rest before slicing to retain juiciness.

→ Can the dressing be made without anchovies?

Yes, anchovies are optional. Omitting them results in a milder dressing, though the traditional umami flavor will be less pronounced.

→ What can be used instead of sour cream in the dressing?

Greek yogurt makes a lighter alternative to sour cream, maintaining creaminess with a tangy bite.

→ How should the salad be assembled for best texture?

Toss the chopped romaine gently with just enough dressing to coat before layering the sliced grilled chicken on top. Finish with croutons and shaved Parmesan for crunch and flavor.

→ Are there suitable pairings for this salad?

A crisp white wine, such as Sauvignon Blanc, complements the creamy dressing and grilled chicken well, enhancing the overall dining experience.