Classic Caesar Chicken Salad

There's something about a Caesar salad that stops you mid-week and reminds you why simple food done right beats complicated recipes every time. I learned this while prepping lunch for my neighbor, who casually mentioned she could never get hers to taste like the one at her favorite restaurant. Thirty minutes later, watching her take that first bite and actually close her eyes, I realized the secret wasn't some obscure technique—it was just good ingredients treated with respect and a dressing that actually tasted like it had anchovies in it, not apologies.

I made this for a Tuesday dinner when my partner had a rough day, and watching them brighten up over something as straightforward as grilled chicken and lettuce taught me that comfort doesn't need to be complicated. The salad came together so quickly that I had time to set the table properly, light a candle, and actually sit down together instead of eating standing up at the counter like we usually do.

Ingredients

• Boneless, skinless chicken breasts (2): These cook faster and stay moist if you don't overdress them with oil—I learned the hard way that chicken breast needs less oil than you'd think, or it goes greasy instead of glossy.
• Olive oil (1 tablespoon for chicken): This is your basting agent, not your cooking medium, so a light hand prevents the chicken from steaming instead of grilling.
• Garlic powder and dried Italian herbs: These sit on the surface and create a savory crust when the heat hits, so don't skip the seasoning step or your chicken tastes like damp cardboard.
• Salt and black pepper: Season the chicken generously before it hits the grill—the salt draws moisture out temporarily, then reabsorbs it, and the pepper blooms with heat.
• Romaine lettuce (2 large heads): Chop it the day before and store it dry in the fridge, or chop it right before serving if you want that snappy texture that makes people sit up straighter when they eat.
• Croutons (1 cup): Homemade ones stay crisp longer, but store-bought works fine if you don't toss them into the dressing until the last second.
• Parmesan cheese (½ cup shaved, plus ¼ cup grated for dressing): Use a vegetable peeler for shavings that look intentional, and buy a wedge if you can—pre-grated loses its personality fast.
• Mayonnaise (½ cup): The dressing base that makes everything creamy without being heavy, though Greek yogurt swaps in beautifully if you want something lighter.
• Lemon juice (2 tablespoons, freshly squeezed): Fresh lemon is non-negotiable here—bottled tastes sharp and one-dimensional, while fresh has this subtle sweetness underneath the acid.
• Dijon mustard (2 teaspoons): This emulsifies the dressing and adds tang without making it aggressively spicy.
• Worcestershire sauce (2 teaspoons): The secret ingredient that nobody expects but everyone tastes—check the label for fish content if that matters to you.
• Garlic cloves (2, finely minced): Mince them just before mixing so they're bright and sharp; minced garlic that's been sitting around turns bitter and flat.
• Anchovy fillets (4, finely chopped, optional): These dissolve into the dressing and give you that umami depth that makes people say it tastes just like the restaurant version, even though they can't name what's different.

Instructions

Heat your grill until it's actually hot:

Medium-high heat means you can hold your hand above the grate for only about three seconds before you have to pull it away. If your grill isn't hot enough, the chicken steams instead of getting those golden lines that mean flavor.

Season the chicken like you mean it:

Rub each breast with olive oil first so the seasonings stick, then coat both sides with garlic powder, Italian herbs, salt, and pepper. This takes 30 seconds and changes everything about how the chicken tastes.

Grill the chicken with patience:

Place it on the grill and resist the urge to poke it for at least 6 minutes—let the heat do the work and create that crust. Flip once, grill the other side for another 6-7 minutes, and check for doneness by slicing into the thickest part; it should be white all the way through with no pink shadows.

Let it rest like it's sleeping:

Five minutes on a plate sounds short, but the chicken finishes cooking internally and the juices redistribute so every bite stays tender instead of drying out the second you cut it.

Make the dressing while the chicken cools:

Whisk together mayonnaise, lemon juice, mustard, Worcestershire, minced garlic, anchovies, and grated Parmesan until smooth. Taste it and adjust salt and pepper—dressing should taste slightly salty because it's about to coat lettuce that has no seasoning.

Build the salad layer by layer:

Chopped romaine goes into your bowl first, then scatter croutons and Parmesan shavings on top. This order means the lettuce doesn't get crushed and the croutons sit on the surface where they stay crispy.

Dress lightly at first:

Pour about half the dressing over and toss gently with your hands or salad spoons—you want every piece of lettuce coated, not swimming. Pile the warm sliced chicken on top and drizzle the remaining dressing over it, letting some pool into the salad.

Serve immediately with extra Parmesan:

This salad is best within five minutes of assembly, while the lettuce is still crisp and the chicken is still warm. A grind of fresh black pepper on top is the final touch that makes people remember the meal.

Save

I made this salad for a casual Friday dinner when friends showed up with wine and stories, and somehow that Caesar became the thing everyone kept going back to, even after I'd already cleared the table. The conversation moved to my kitchen while I was plating it, and I realized that the best meals happen when people are comfortable enough to hang around and watch you cook.

The Dressing Secret Nobody Talks About

Most people either skip the anchovies entirely or dump them in and wonder why their dressing tastes fishy instead of complex. The trick is finely chopping them and whisking them in so they dissolve into a flavor base instead of sitting there as little chunks—you're not trying to taste fish, you're trying to taste depth. I learned this when I found a random Caesar recipe that mentioned whisking anchovy paste, and suddenly my dressing tasted like the ones at actual good restaurants instead of like I'd just dumped a tin of sardines into mayo.

Timing That Actually Works

The beauty of this recipe is that you can prep everything ahead except the actual assembly—grill the chicken and make the dressing up to four hours earlier, then lettuce stays in the crisper drawer until you're ready to eat. I started doing this when I had people coming over after work and realized I wanted to spend time with them instead of panicking in the kitchen right before dinner. Just don't dress the lettuce until the last minute, or it goes limp and sad and nobody wants that.

Variations That Still Taste Like Caesar

This salad is flexible enough that you can bend it without breaking it—swap the chicken for shrimp if you're feeling fancy, add halved cherry tomatoes or avocado slices for sweetness and creaminess, or use Greek yogurt instead of mayo if you want something lighter that still tastes rich. I've made it a dozen different ways depending on what's in my fridge, and the dressing holds it all together no matter what you add.

• Grilled shrimp works beautifully and cooks in about two minutes per side, so you're even faster getting to dinner.
• Cherry tomatoes or avocado add freshness without making the salad feel heavy or complicated.
• A squeeze of extra lemon juice over the finished plate brings everything into focus if it tastes like it needs brightness.

Save

This is the salad I make when I want to feel like I'm cooking something that matters, even though it takes less time than ordering takeout. Every time someone asks for the recipe, I know it's because the dressing surprised them in the best way possible.

Recipe FAQs

→ How do I grill the chicken properly?

Preheat your grill to medium-high, rub chicken with olive oil and seasonings, then grill 6–7 minutes per side until juices run clear.

→ Can I make the dressing without anchovies?

Yes, anchovies are optional but add authentic flavor. Omitting them still results in a tasty and creamy dressing.

→ What can I substitute for mayonnaise in the dressing?

Greek yogurt can be used instead of mayonnaise for a lighter and tangier dressing variation.

→ How do I keep the romaine lettuce crisp?

Keep lettuce chilled until serving and toss just before plating to maintain its crunchiness and freshness.

→ Are store-bought croutons acceptable?

Yes, store-bought croutons can be used for convenience, or you can make homemade for extra flavor and texture.