Nick Chicken Caesar salad is a classic dish that never goes out of style. It’s a perfect combination of crispy lettuce, crunchy croutons, savory chicken, and creamy dressing. And the best part is that it’s easy to make at home with a few simple ingredients. In this post, we’ll be sharing a recipe for a delicious Chicken Caesar Salad with Homemade Caesar dressing that you can make in under 30 minutes.
Why Homemade Caesar Dressing is Better (it’s also super easy to make)
While it is easy to buy a store-bought Caesar dressing, it is so much tastier with the homemade version. If you have never made a homemade Caesar dressing, try it with this recipe! The beauty of homemade salad dressings is that you get to decide how it will taste with so many customizations available. Additionally, this dressing has no preservatives or additives, and is made with simple ingredients. But again, the real reason to make this Caesar dressing will be the taste – nothing in the store can compare to it!
What Goes Into a Caesar Dressing?
Classic Caesar dressing contains a variety of ingredients, including a raw egg yolk. The dressing will not be cooked, so this yolk will be consumed raw. As with all raw-egg products, that carries a risk of salmonella. If you are not willing to use a raw egg in the recipe, check out this recipe which uses mayonnaise instead. However, the classic ingredients for a Caesar dressing are:
- Anchovy filets (I use an anchovy paste instead which makes this recipe a little bit easier.)
- Minced Garlic Cloves – feel free to experiment with how much garlic you’d like in your Caesar dressing. My family loves the garlic and we add a bit more for more of a kick.
- Fresh Parmesan – in this recipe, you can use either shaved or grated parmesan as it is going into a blender. I have tried the shelf-stable parmesan cheese but I find the fresh stuff makes this a bit better. However, if you’re in a pinch, use the shelf-stable parmesan.
- Lemon Juice – you can use a fresh lemon or pre-juiced lemons as well; both returned a similar result.
- Egg yolks – Only the yolk goes into this recipe. Again, if you’re not wanting to consume raw-egg products, you can use mayonnaise like in this recipe.
- Dijon Mustard – the mustard adds some kick to the dressing, but more importantly it acts as an emulsifier. This helps bind the oil with the salad to create a creamy dressing as opposed to a vinaigrette. Mustard is essential in this recipe.
- Worcestershire Sauce – this adds a delicious flavour to the dressing. I definitely recommend adding this sauce to your dressing.
- Dried Oregano – this one is optional but I love what it adds to my Caesar Dressing.
- Fresh Pepper and Salt – to give your dressing even more flavours.
- Oil – I like to use a neutral oil like vegetable oil in this dressing. However, I have made it with avocado oil and olive oil with good results. Olive oil imparts the most flavour from the oil, which does change the flavour of the dressing a bit.
The key to making this Caesar salad dressing is the final process of emulsification. Emulsification is the process of binding two or more liquid ingredients together that normally would not mix. If you just added an egg into oil, it would not form a creamy salad dressing. The mustard acts as an emulsifier and binds everything together in a creamy mixture. This is achieved by whisking or blending the ingredients together. An immersion blender works really well here, as does a small bowl on the food processor.
Cook Perfect Chicken Breasts That Are Not Dry
Dried out chicken breasts are awful. If you’re having difficulty cooking delicious chicken breasts that are juicy, follow these easy steps:
- Brine your chicken: Brining is the process of soaking the chicken in a saltwater solution. Brining adds moisture to the chicken and keeps it from drying out while grilling. To brine chicken breasts, combine 1/4 cup of salt and 4 cups of water in a large bowl. Add the chicken breasts to the bowl and let them soak for at least 30 minutes. After brining, rinse the chicken breasts with cold water and pat them dry with paper towels. And no, this won’t make the chicken taste extra salty at all!
- Marinate: After brining, you can marinate your chicken if you wish. Marinating will make them juicier, but brining is fine on its own as well. If you are going to marinate the chicken, ensure you marinate it for at least 30 minutes.
- Preheat: Get your grill up to heat. If you are not using a grill, use a cast-iron pan or a similar skillet that is also preheated.
- Grill / Cook: Grill the chicken for 6 to 8 minutes per side. Flip and repeat until the internal temperature is 165°F, or the juices in the middle are clear. If you flip your chicken too often, it can cause it to dry out faster.
- Rest: Allow the chicken breasts to rest, just like you would a steak or a roast. This allows the juices inside to distribute evenly throughout for a juicy chicken breast. Rest for 5 minutes.
Homemade Croutons For the Win!
Homemade croutons are also an excellent addition to your salad. They’re easy to make, and they add a nice crunch to the salad. All you need is some stale bread, olive oil, and your favorite seasonings. Simply cut the bread into cubes, toss with olive oil and your seasonings, and bake until golden brown. Check out my Easy Homemade Crouton recipe to make these quickly and easily.
Assemble the Salad
Now it is time to assemble your Chicken Caesar Salad. Cut or tear romaine lettuce into bite size pieces. Place those into a medium sized salad bowl. Now add in the Caesar dressing and fresh parmesan. Toss to combine all those ingredients so that the dressing is coating the lettuce pieces.
Using tongs, serve the salad into bowls. Now top with homemade croutons and grilled chicken that has been pre-cut into bite sized pieces or strips. Finally, finish the salad with freshly grated pepper and a little bit more parmesan cheese.
Tips for Making the Perfect Chicken Caesar Salad
- Use fresh romaine lettuce: Fresh lettuce is key to a great Caesar salad. If the lettuce is wilted or brown, it won’t taste as good. Make sure to wash and dry the lettuce thoroughly before using it.
- Make the dressing ahead of time: The Caesar dressing can be made ahead of time and stored in the refrigerator for up to a week. This way, you can quickly assemble the salad whenever you’re ready to eat.
- Season the chicken: Don’t forget to season the chicken with salt and pepper before cooking it. This will ensure that it’s flavorful and tasty.
- Use homemade croutons: While store-bought croutons are convenient, homemade croutons taste so much better. Use my recipe for homemade Croutons and you will see just how easy it is to make these delicious, crispy additions for your salad.
- Add other toppings: If you want to add some variety to your salad, you can add other toppings like cherry tomatoes, sliced avocado, or bacon.
Enjoy this easy, delicious home cooked meal with your family! If you enjoyed this meal, please leave a comment below to let me know!
Chicken Caesar Salad with an Easy Homemade Dressing
Ingredients
Brined and Grilled Chicken
- 1/4 cup salt table or kosher
- 4 cups water for the brine
- 2 chicken breasts 6-8 ounces each
- 1 tsp salt for the seasoning
- 1 tsp pepper freshly ground
- 1 tbsp Italian seasoning
Caesar Dressing
- 2 tsp anchovy paste
- 1 egg yolk room temperature
- 1/2 cup neutral oil canola, vegetable or avocado work well
- 1 tbsp Dijon mustard
- 1/3 cup Parmesan cheese freshly grated, fine pieces
- 2 tbsp lemon juice more to taste if desired
- 2 tsp Worcestershire sauce
- 1 tsp pepper freshly ground
- salt to taste
Salad
- 2 Romaine lettuce hearts
- 1/3 cup Parmesan cheese freshly grated or shredded
- 1 cup Croutons
- black pepper to taste
Instructions
Brine the Chicken First
- Mix together the salt and water in a mixing bowl or a sealable Ziploc bag.1/4 cup salt, 4 cups water
- Add the chicken and refrigerate for at least 30 minutes. If using a bowl, cover with plastic wrap or a lid.2 chicken breasts
Caesar Dressing
- Using a food processor or immersion blender, add the anchovy paste, egg yolk, oil, Dijon mustard, parmesan cheese, lemon juice and Worcestershire sauce. Blend until a smooth, creamy sauce develops. This should take about 30 seconds to 1 minute.If using an immersion blender, you may have to move it up and down in the sauce to fully incorporate the ingredients.2 tsp anchovy paste, 1 egg yolk, 1/2 cup neutral oil, 1 tbsp Dijon mustard, 1/3 cup Parmesan cheese, 2 tbsp lemon juice, 2 tsp Worcestershire sauce
- Mix in the remaining salt and pepper to taste.1 tsp pepper, salt
Grilled Chicken
- Preheat a grill to medium-high heat.If using a cast-iron pan, preheat it on medium-high heat.
- Remove the chicken from the salt brine and pat dry.
- Mix together the salt, pepper and Italian seasoning. Sprinkle over both sides of the chicken.1 tsp salt, 1 tsp pepper, 1 tbsp Italian seasoning
- Add chicken to the hot grill and cook for about 6 minutes a side. The chicken should reach 165℉ and the juices run clear.Cast Iron Method: Add oil to the hot cast-iron pan. Add the chicken and cook for 6 minutes aside. The chicken should reach 165℉ and the juices will run clear when cut with a knife.
Salad Preparation
- Wash and dry the romaine lettuce.2 Romaine lettuce
- Cut the lettuce into small bite sized pieces (about 1 inch square). Put the lettuce into a medium sized salad bowl.
- Pour your desired amount of salad dressing over the lettuce. Add some freshly grated parmesan cheese. Toss to coat the lettuce evenly.1/3 cup Parmesan cheese
- Divide salad into serving bowls.
- Cut the chicken lengthwise into small strips.
- Add chicken and croutons to the top of the salad and sprinkle with pepper to taste. Enjoy!1 cup Croutons
Notes
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Love this salad.