Introduction
The Caesar Salad, invented in Tijuana by restaurateur Caesar Cardini in the 1920s, is a timeless culinary classic celebrated for its crunchy texture and intensely savory, umami-rich dressing. While the original version was simple, today we elevate this staple by adding perfectly seasoned Grilled Chicken, transforming it from a mere appetizer into a satisfying, high-protein main course. This recipe guides you through making the authentic, emulsified dressing from scratch, ensuring a flavor profile far superior to store-bought alternatives.
Ingredients
- For the Grilled Chicken:
- 2 large boneless, skinless chicken breasts (approx. 340g / 12 oz total)
- 1 tbsp olive oil (15 ml)
- 1 tsp smoked paprika (5g)
- Salt and black pepper to taste
- For the Homemade Croutons:
- 2 cups day-old sourdough or French bread, cubed (approx. 100g)
- 2 tbsp olive oil (30 ml)
- 1 clove garlic, minced
- 1/4 tsp dried oregano
- For the Caesar Dressing:
- 1 large egg yolk (room temperature)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tsp Dijon mustard (5g)
- 2 cloves garlic, finely minced
- 4 anchovy fillets, mashed into a paste (or 1 tsp anchovy paste)
- 1/2 cup extra virgin olive oil (120 ml)
- 1 tbsp Worcestershire sauce (15 ml)
- 1/4 cup finely grated Parmesan cheese (25g)
- For the Salad Assembly:
- 2 heads Romaine lettuce, washed and torn (approx. 400g / 14 oz)
- Extra shaved Parmesan cheese for garnish
Step-by-step Preparation
- Prepare and Grill the Chicken: Preheat your grill or grill pan to medium-high heat (approx. 375°F / 190°C). Rub the chicken breasts with olive oil, paprika, salt, and pepper. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, tent loosely with foil, and let rest for 5 minutes before slicing thinly.
Tip: Resting the chicken is crucial; it allows the juices to redistribute, ensuring tender meat.
- Make the Croutons: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed bread, minced garlic, and oregano. Toss frequently until the bread is golden brown and crispy (about 5–7 minutes). Set aside.
Tip: Use a lower heat setting to ensure the croutons dry out and crisp up evenly, rather than just burning on the outside.
- Whisk the Dressing: In a medium bowl, whisk the egg yolk, lemon juice, Dijon mustard, minced garlic, and anchovy paste until fully combined. Slowly drizzle in the 1/2 cup of olive oil while continuously whisking vigorously. The mixture should emulsify and thicken into a creamy consistency. Stir in the Worcestershire sauce and grated Parmesan. Taste and adjust seasoning with salt and pepper.
Tip: Drizzle the oil in very slowly at the beginning (drop by drop) to ensure the emulsion holds and prevents the dressing from splitting.
- Assemble the Salad: In a very large bowl, combine the torn Romaine lettuce and the homemade croutons. Drizzle about half of the prepared dressing over the greens. Toss gently but thoroughly until the lettuce is lightly coated.
- Plate and Serve: Divide the tossed salad among plates. Arrange the sliced grilled chicken on top of the salad. Finish with generous shavings of extra Parmesan cheese.
Nutritional Information
This recipe yields approximately 2 large, satisfying servings. Each serving (including chicken) is estimated to contain between 600–650 calories, 45-50g of protein, and 40g of healthy fats (primarily monounsaturated fats from olive oil). The Romaine lettuce provides excellent sources of Vitamin K and folate, while the chicken offers lean, muscle-building protein.
Storage
To store leftovers, always keep the components separate. Store the sliced grilled chicken in an airtight container in the refrigerator for up to 3 days. The homemade dressing can be refrigerated for up to 5 days; whisk vigorously before serving if separation occurs. Never store dressed salad, as the lettuce will wilt and become soggy within hours.
Conclusion
The Caesar Salad with Grilled Chicken is a perfect balance of smoky, crunchy, and creamy textures. For a delicious variation, try swapping the chicken for grilled shrimp or firm tofu. Serve this dish alongside a light soup or a glass of chilled Sauvignon Blanc for an elegant and complete meal.