Chicken Caesar Salad with Homemade Dressing
"Sometimes you need that cool, refreshing balance in the mix. A classic Caesar salad hits every time, especially when you make the dressing from scratch. It’s creamy, garlicky, and brings that fine-dining energy to something simple. Add tender chicken on top, and it turns into the kind of appetizer that can hold its own like an entrée."
Ingredients
- For the Salad
- For the Caesar Dressing
Directions
- Season 2 chicken breasts with salt and black pepper, then drizzle with 1 tablespoon of olive oil. Grill or pan-sear over medium- high heat for about 5–6 minutes per side until golden and 165°F in the thickest part. Let rest for 5 minutes before slicing.
- While the chicken cooks, make the dressing. In a bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 2 minced garlic cloves, 2 teaspoons of Worcestershire sauce, 2 teaspoons of lemon juice, 1 teaspoon of anchovy paste (if using), and 1/4 cup of grated Parmesan. Slowly whisk in 2–3 tablespoons of olive oil until smooth. Season to taste with salt and black pepper.
- In a large bowl, toss 1 large head of chopped romaine lettuce with just enough dressing to coat. Add 1/2 cup of Parmesan cheese and 1 cup of croutons, tossing lightly.
- Arrange the salad on plates or in a serving bowl, then top with sliced chicken and an extra drizzle of dressing if needed.
Chef Moe’s Tip
"The secret to a great Caesar is the balance—you want the dressing creamy but not heavy, garlicky but not overpowering. If you don’t use anchovy paste, add a splash more Worcestershire for that same depth of flavor. And always toss your salad right before serving so the lettuce stays crisp and fresh."
