Chicken Caesar Salad with an Easy Homemade Dressing

This Chicken Caesar Salad recipe is a perfect combination of crispy lettuce, crunchy croutons, savory chicken, and creamy dressing. Easily make this at home in under 30 minutes.

5 from 1 vote

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Prep Time 15

Cook Time 10

Brine Time 30

Total Time 55

Course Salad

Cuisine American, Italian

Servings 4

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

This can be made ahead, but divide the lettuce first. Add Caesar dressing, chicken and croutons when ready to eat.

Keyword Salad