Chicken Caesar Salad
The most popular salad in the world: seasoned pan-seared chicken breast laid over crisp romaine, golden croutons, and shaved Parmesan, all pulled together by a creamy garlic-Parmesan Caesar dressing. The dressing uses mayonnaise as the base — faster and more consistent than raw egg emulsion, and exactly how it's made in most restaurants. Ready in under 30 minutes and filling enough to be dinner.
Ingredients
For the chicken
- 2 large boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- to taste salt and black pepper
For the croutons
- 3 thick slices sourdough or ciabatta, torn into bite-sized pieces
- 2 tbsp olive oil
- ¼ tsp garlic powder
- pinch salt
For the Caesar dressing
- ⅓ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 3 tbsp Parmesan, finely grated
- 2–3 tbsp water, to thin
- to taste salt and black pepper
For the salad
- 2 heads romaine lettuce hearts, chopped
- 40g / 1.5 oz Parmesan, shaved or grated
Method
- 00
Make the croutons: toss torn bread with olive oil, garlic powder, and salt. Spread on a baking sheet and bake at 200°C / 400°F for 10–12 minutes, flipping halfway, until golden and crisp. Or pan-fry in a skillet over medium heat for 6–8 minutes. Set aside.
- 01
Cook the chicken: pat dry and season all over with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high. Sear chicken 6–7 minutes per side until golden and cooked through (internal temp 74°C / 165°F). Rest 5 minutes, then slice on the diagonal.
- 02
Make the dressing: whisk together mayonnaise, lemon juice, garlic, Worcestershire, Dijon, and Parmesan. Thin with water until pourable but still creamy. Season with salt and pepper.
- 03
Assemble: add romaine to a large bowl and toss with enough dressing to coat every leaf. Divide between plates, add croutons and Parmesan shavings, then fan the sliced chicken on top. Drizzle with extra dressing and serve immediately.
Notes from the kitchen
- ·Rest the chicken before slicing — cutting too soon loses all the juices.
- ·Dress the romaine just before serving; it wilts fast once coated.
- ·Make extra dressing — it keeps in the fridge for up to 5 days and works as a dip or sandwich spread.
- ·For even juicier chicken, pound the breast to even thickness before seasoning.
- ·Shave Parmesan with a vegetable peeler for restaurant-style wide ribbons.
- ·Add avocado or a soft-boiled egg to push it into a more substantial meal.
- ·Halved cherry tomatoes make a popular addition — not traditional, but they add sweetness and colour that works well with the creamy dressing.
