Classic Caesar with Chicken

There's something about a perfectly made Caesar salad that stops conversation mid-sentence. I learned this the hard way one summer when I threw together this salad for a friend who'd been skeptical about homemade dressing, and watched her take one bite and just pause. The crisp lettuce, the salty-tangy dressing, and chicken that actually tasted like something—it wasn't fancy, but it felt like a revelation in a bowl.

I made this for my family on a Tuesday evening after my brother mentioned he was tired of sad desk salads at work. By Friday he'd asked for the recipe three times, and my mom was already planning to make it again the following week. That's when I realized this wasn't just a salad—it was the kind of simple dish that quietly becomes a regular thing.

Ingredients

• Boneless, skinless chicken breasts (2): Pound them gently to even thickness so they cook uniformly and stay tender, not rubbery.
• Olive oil (1 tablespoon): A light coating helps the seasoning stick and keeps the chicken from sticking to the grill.
• Garlic powder and dried Italian herbs (1 teaspoon each): These create a simple crust of flavor that tastes deeper than it should.
• Salt and black pepper: Season generously on the chicken before it hits the heat—this is where real flavor begins.
• Romaine lettuce (2 large heads): Crisp and sturdy, it holds up to dressing without getting mushy like delicate greens would.
• Croutons (1 cup): Toast your own if you have time; the smell alone is worth it, and they stay crunchy longer than store-bought.
• Parmesan cheese (¾ cup total): Freshly grated makes a real difference in both dressing and topping.
• Mayonnaise (½ cup): The creamy base that makes this dressing luxurious instead of thin and vinegary.
• Lemon juice (2 tablespoons, freshly squeezed): Fresh juice brightens everything; bottled just tastes tired by comparison.
• Dijon mustard (2 teaspoons): A small amount adds complexity and helps emulsify the dressing.
• Worcestershire sauce (2 teaspoons): This is the secret ingredient people taste but can't quite name.
• Garlic cloves (2, finely minced): Mince them small so the sharp bite distributes evenly through the dressing.
• Anchovy fillets (4, optional): If you use them, chop them fine until they nearly dissolve—they add umami, not fishiness.

Instructions

Heat your grill:

Get it to medium-high heat and let it preheat fully so the chicken gets those golden grill marks instead of sticking and steaming. If you're using a grill pan, you'll know it's ready when a drop of water dances across the surface.

Season the chicken generously:

Rub the breasts all over with oil, garlic powder, herbs, salt, and pepper—don't be shy. Let them sit for a minute so the seasoning adheres.

Grill until cooked through:

Place chicken on the hot grill and resist the urge to poke at it; let it sit for 6 to 7 minutes before flipping. The second side cooks faster, about 5 to 6 minutes, and you'll know it's done when the juices run clear and the thickest part reaches 165°F.

Rest the chicken:

This is non-negotiable—let it sit for 5 minutes so the juices redistribute and it stays tender when you slice it.

Make the dressing:

Whisk mayonnaise, lemon juice, mustard, Worcestershire, minced garlic, chopped anchovies if using, and Parmesan until smooth and creamy. Taste it and adjust salt and pepper—this is where you balance the sharpness and richness to your preference.

Build the salad:

Place chopped romaine in a large bowl, scatter croutons and Parmesan over it, then drizzle with half the dressing and toss gently so every leaf gets coated but nothing gets crushed.

Finish with chicken:

Arrange your sliced chicken on top and drizzle with remaining dressing or let people add their own—some prefer more, some less.

Save

One evening, a dinner guest I'd never cooked for before asked for seconds, then asked to take the leftovers home. It wasn't elaborate or trendy, just honest flavors done right—and that moment made me understand why this salad has been a favorite for generations.

The Secret of the Dressing

The dressing is where this salad lives and breathes. The combination of mayonnaise and mustard creates an emulsion that's rich without being heavy, while Worcestershire adds a savory depth that anchovy brings umami to—if you use it. The lemon juice is the bright counterpoint that keeps everything from feeling heavy or one-note. Whisking constantly while you combine everything ensures the flavors marry into something greater than their individual parts.

Building Blocks of Crunch

Texture is everything in a salad, and this one understands that completely. The contrast between soft grilled chicken, crisp lettuce, and crunchy croutons means every bite feels interesting instead of monotonous. Store-bought croutons work fine, but homemade ones—tossed with olive oil, garlic, and herbs, then toasted until golden—transform this from a weeknight dinner into something that feels more intentional. Even if you buy them, store them in an airtight container so they don't go soft before you serve.

Making It Your Own

This salad is a template that welcomes improvisation without losing its identity. Some people add halved cherry tomatoes for brightness, others sneak in avocado slices, and a few adventurous cooks have tried adding crispy bacon or a soft-boiled egg. The dressing stays constant and strong enough to carry whatever you add, which is part of why this salad has endured.

• For a lighter version, swap half the mayonnaise for Greek yogurt—the dressing stays creamy but feels less heavy.
• If you're serving someone hesitant about anchovies, leave them out of the dressing entirely; the Worcestershire and Parmesan still deliver that savory punch.
• Make the dressing up to a day ahead and store it in the refrigerator, then toss it with the salad just before serving so the lettuce stays crisp.

Save

This salad has taught me that the best recipes aren't about complexity or surprise ingredients—they're about respecting simple components and bringing them together with intention. Make it once, make it twice, and it becomes the kind of meal you reach for without thinking.

Recipe FAQs

→ How should I grill the chicken for best results?

Season chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side until cooked through and juices run clear. Let rest before slicing thin.

→ Can I make the dressing without anchovies?

Yes, anchovies are optional but add authentic flavor. Omitting them still results in a flavorful creamy dressing with garlic, mustard, and Worcestershire sauce.

→ What can I use to make a lighter dressing?

Substitute mayonnaise with Greek yogurt to reduce fat while maintaining creaminess and tang in the dressing.

→ Are store-bought croutons acceptable?

Store-bought croutons work well and save time, but homemade croutons offer fresher texture and can be customized with garlic and herbs.

→ How do I adapt this for gluten or fish allergies?

Use gluten-free croutons and verify the Worcestershire sauce label. Omit anchovies from the dressing to accommodate fish allergies.